Korean Short Ribs

March 8, 2018
Created by Harmons
2 hours
Serves 4
  • 1/4 cup peeled and roughly chopped Asian pear
  • 1/4 cup roughly chopped onion
  • 1/4 cup mirin
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 1 (1") piece peeled fresh ginger, cut into 1/4"-thick coins
  • 2 cloves garlic
  • 1 lb boneless country style short ribs, frozen for 10 min. and cut lengthwise into 1/4"-thick slices

In a blender or food processor, add pear, onion, mirin, rice vinegar, soy sauce, ginger and garlic and blend until smooth, scraping down sides of bowl halfway through blending.

Transfer marinade to a container large enough to fit short ribs. Add meat and turn to coat with marinade. Cover and refrigerate for 1-2 hours.

Preheat a grill pan or outdoor grill over medium heat. Place short rib in a single layer on grill and cook until desired doneness, 2-4 minutes. Transfer to a serving platter, let meat rest for 1-2 minutes, then serve.