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Recipe

Korean-Style Grilled Marinated Short Ribs

photo: Scott Phillips

Servings: 4

Grilled marinated short ribs (kalbi) are one of the most popular dishes at a Korean barbecue. Asian pears  are a common addition to this style of marinade; they add a nice round sweetness. Since Bosc pears are often easier to find, feel free to use them. The marinade is also good on salmon, duck, and mushrooms.

Ingredients

  • 1-1/4 lb. large ripe pears, preferably Asian or Bosc, peeled, cored, and coarsely chopped (about 3 cups)
  • 1/2 cup apple juice
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 2 Tbs. gochujang
  • 1 Tbs. minced garlic
  • 1 Tbs. grated fresh ginger
  • 1 packed Tbs. dark brown sugar
  • 2 tsp. Asian (toasted) sesame oil
  • 3 lb. crosscut, bone-in beef short ribs (flanken) from 1/4 to 1/2 inch thick
  • Kosher salt
  • Sesame seeds, for garnish
  • Thinly sliced scallions, for garnish

Preparation

  • Combine the pears, apple juice, soy sauce, oyster sauce, gochujang, garlic, ginger, sugar, and oil in a blender; purée until smooth.
  • Put the short ribs in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat the meat on all sides. Marinate the short ribs for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.
  • When ready to grill, heat a gas or charcoal grill to medium heat (350°F to 375°F).
  • Remove the short ribs from the marinade, shaking off the excess. Grill the short ribs, turning once, until just cooked through, about 6 minutes. Season with salt, and garnish with sesame seeds and scallions before serving.

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