Super flavorful beef with a caramelized savory and sweet marinade. Korean BBQ beef short ribs cook up quickly and make a delicious dinner. With oven, stovetop, and grill directions.
Put all the ingredients except the meat in a large zip top bag and mix with a spoon. Add beef slices, and seal the bag well. Mix up the bag to make sure all beef slices are coated in marinade. Refrigerate for at least 4 hours or overnight.
Choose a Cooking Method:
Oven Broiled
Position the top oven rack of the oven to 6" below the broiler. Cover a broiler pan or baking sheet with aluminum foil for easier cleanup.
Remove short ribs from the marinade, and discard marinade. Place the short ribs in a single layer on the pan. Broil for about 2-3 minutes per side until lightly charred, caramelized, and cooked through. The broiler cooks very quickly, so watch them so they do not burn.
Stovetop
Heat a stovetop grill pan to medium high heat. Remove short ribs from the marinade, and discard marinade. Place each slice of meat on the grill, and cook for about 2-3 minutes on each side, or until meat is cooked through, and outside has lightly charred and caramelized.
Outdoor Grill
Preheat gas or charcoal grill over medium high heat. Remove short ribs from the marinade, and grill the short ribs for 2-3 minutes per side depending on the thickness of the meat. Turn only once. Discard marinade. Cook ribs until lightly charred, caramelized, and cooked through.
To Serve
Rest meat for 5 minutes before serving. Top with optional toasted sesame seeds and green onion slices for garnish.
Notes
Substitutes: Asian pear can be substituted with kiwi, pineapple, or a regular pear. Mirin rice wine can be substituted with sake.
How to store: Store leftovers in the refrigerator in an airtight container for up to 3 days.
How to freeze: Leftovers will freeze in a freezer safe container for up to 6 months.
How to reheat: Reheat in the microwave briefly or over medium heat in a skillet.