Korean BBQ Short Rib Recipe
These Korean BBQ short ribs use 10 ingredients and a blender marinade. LA-style flanken ribs grilled fast for sweet, savory, charred edges.
Servings: 2
Ingredients
- 1 lb thinly sliced short ribs LA-style / flanken cut
- Neutral oil for cooking
For the Marinade
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- ¼ cup water
- 2 tbsp brown sugar
- ¼ onion
- 4 cloves garlic
- 1 inch piece ginger
- ½ Korean apple pear
Optional Garnish
- Sesame seeds
- Scallions
Instructions
- In a blender, add the light soy sauce, dark soy sauce, sesame oil, water, brown sugar, onion, garlic cloves, ginger, and Korean apple pear. Blend until smooth.
- Place the thinly sliced short ribs in a bowl and cover with the marinade. Marinate for at least 4 hours, but preferably overnight.
- Heat a grill or frying pan over medium-high heat with a bit of oil. Lay the short ribs down and cook for about 3 minutes per side, removing from the heat once the edges start to char.
- Place the short ribs on a plate. Optionally garnish with sesame seeds and scallions. But it's your food, you eat it how you like.
Video
Notes
- Marinate at least 4 hours, ideally overnight, so the pear’s enzymes can tenderize the meat.
- Blend the marinade rather than whisking it — it coats every piece evenly.
- Pat the ribs dry before they hit the heat so they sear instead of steaming.
- Cook hot and fast. Thin slices only need a couple of minutes per side.
- Prep time does not include marinating.