Korean · Dinner
Korean Grilled Short Ribs
Bone-in beef short ribs marinated in soy sauce, pear, garlic and ginger, then charred over high heat until caramelized at the edges. Extra protein comes from a shredded-brisket-and-egg side salad, served with steamed rice, lettuce leaves for wrapping and a scallion-sesame dipping sauce.
$9
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
635Calories
52.1gProtein
34.2gFat
31.2gCarbs
13.2gSugar
5.3gFiber
2087mgSodium
298mgChol
12.1gSat Fat
798mgPotassium
108mgCalcium
5.8mgIron
4.2mcgVitamin B12
6.8mgVitamin C
Goes well with
Korean Pale Ale or Pilsner
local
Korean Barley Tea (Boricha)
international
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat short ribs dry. Mince the garlic, grate the pear and ginger, and thinly slice the scallion.
2
Marinate
Whisk soy sauce, pear, garlic, ginger, brown sugar and sesame oil. Pour over ribs and refrigerate 2 hours.
3
Grill
Remove ribs from marinade, shaking off excess. Grill over high heat 2–3 minutes per side until charred and meat releases from bone.
4
Build
Toss shredded brisket with sliced scallion and sesame seeds in a small bowl.
5
Plate
Arrange grilled ribs, brisket salad, halved egg, rice and lettuce with gochujang-rice vinegar dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in beef short ribs, flanken-cut
- 1/2 cup120ml soy sauce
- 4 tbsp4 tbsp Asian pear or apple
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp brown sugar
- 2 tbsp2 tbsp sesame oil
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 22 eggs, hard-boiled and halved
- 5.2 oz150g cooked beef brisket
- 7 oz200g cooked white rice
- 44 lettuce leaves
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp rice vinegar
