Korean BBQ Boneless Short Ribs
Recipe type: Main dish
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
For this dish, thin slices of beef are grilled quickly resulting in tender, flavorful strips of meat. The Korean market sells the meat already cut into thin slices. Otherwise, my local butcher said that if I call in advance, he will slice the meat for me by freezing a whole piece of raw meat for about a half hour, and then will slice it thinly in the commercial slicer. This freezing tip can be used at home as well. Be sure to cut the meat against the grain so the meat will be tender.
  • ⅓ cup soy sauce
  • 3 tablespoons mirin rice wine
  • 2 teaspoons sesame oil
  • 1 heaping tablespoon brown sugar
  • 1 large clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons grated Asian pear
  • Several grinds of freshly cracked black pepper
  • 1.25 pounds boneless beef short rib, thinly sliced strips
  1. To make the marinade: put all the ingredients except the meat in a large ziplock bag and mix with a spoon.
  2. Then add the beef slices, seal the bag well, and make sure the marinade surrounds all the meat slices. Refrigerate for at least 4 hours or overnight.
  3. Heat a stovetop grill pan or outdoor barbecue to medium high heat. Place each slice of meat on the grill and cook about 2 minutes on each side or until meat is cooked through or a little bit of pink remains in the center. Serve immediately.
Recipe by Dana's Table at https://danastable.com/korean-bbq-beef/