Ingredients:

  • 3 lbs LA-Style Beef Short Ribs (Flanken cut, about 1 cm thick)
  • 2 cups Cold Water (For soaking/cleaning the ribs)
  • 1 cup Low-Sodium Soy Sauce
  • 1/2 cup Light Brown Sugar, packed
  • 2 Tbsp Toasted Sesame Oil
  • 1/4 cup Mirin (Rice Cooking Wine)
  • 6 cloves Fresh Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 1/2 large Asian Pear, peeled and grated (or 1 medium Fuji or Bosc apple)
  • 1 tsp Black Pepper, freshly ground
  • 1/4 cup Water or Beef Stock
  • 1 tsp Toasted Sesame Seeds (For Garnish)
  • 2 stalks Spring Onions (Scallions), sliced (For Garnish)

Instructions:

  1. Rinse and Soak: Place the short ribs in a large bowl and cover them with cold water. Let them soak for 30 minutes. Drain the ribs thoroughly and pat them aggressively dry using kitchen paper towels. Trim excess fat, if necessary.
  2. Assemble the Marinade: In a large mixing bowl, whisk together the soy sauce, brown sugar, mirin, sesame oil, and water/stock until the sugar is dissolved. Stir in the minced garlic, grated ginger, black pepper, and the grated Asian pear.
  3. Marinate: Place the dried ribs into a large shallow container or heavy-duty plastic bag. Pour the marinade over the ribs, ensuring every piece is completely coated. Seal and refrigerate for a minimum of 4 hours, but ideally 12–24 hours, flipping halfway through.
  4. Grill or Broil: Preheat your grill to high heat (about 230°C / 450°F) or preheat your broiler. Remove the ribs from the marinade, shaking off any large clumps of marinade or grated fruit. Cook the ribs directly on the hottest part of the grill for 3 to 4 minutes per side, flipping frequently to prevent burning due to the high sugar content. Cook until desired doneness (traditionally medium-well to well-done).
  5. Garnish and Serve: Transfer the cooked ribs to a clean plate and let them rest for 5 minutes. Sprinkle liberally with toasted sesame seeds and sliced spring onions before serving immediately, often with steamed rice and Korean side dishes (banchan).