Korean Short Ribs

Ingredients

Short Ribs:

• 2 lbs beef short ribs, butterflied Korean style or thinly sliced through the bone.
• 1 Tbsp vegetable oil, for cooking

Marinade:

• ⅓ cup soy sauce (all purpose or light soy, not dark or sweet)
• ¼ cup brown sugar
• 2 Tbsp mirin
• ¼ cup onion, finely grated (including juice)
• ¼ cup nashi pear, finely grated including juice (sub normal pear or any red apple)
• 2 tsp garlic, finely grated
• 2 tsp ginger, finely grated
• 2 Tbsp water
• 1 Tbsp toasted sesame oil
• 1 tsp black pepper

Serving(Optional):

• Green onion, sesame seeds, coriander/cilantro leaves, for garnish
• Kimchi Fried Rice
• Smashed Cucumbers

Instructions

1. Make Marinade: Whisk Marinade ingredients in a bowl.
2. Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.

Cooking:

1. Remove beef from Marinade, discard Marinade.
2. BBQ – Heat on high until smoking hot, then brush grills with vegetable oil. Lay beef on BBQ and cook for 2 minutes on one side until caramelised. Turn and cook the other side until caramelised. Remove, loosely cover with foil, cook remaining beef.
3. Stove – Cut beef strips into pieces that will fit your skillet. Heat skillet with oil over high heat. Add beef and cook for 2 minutes until caramelised, then turn and cook the other side for 2 minutes.

Serving:

1. Garnish beef with sesame seeds and green onions if desired. You don't need a sauce for this one – it is literally dripping with flavour!