← Nouns Cooking · Korean

Ingredients

• 1.4 kg flanken-cut (LA-style) beef short ribs, about 1 cm thick
• ½ Asian pear (or 1 apple), grated
• ½ Onion, grated
• 6 cloves Garlic, minced
• 1 tsp Ginger, grated
• 120 ml Soy sauce
• 120 ml Water
• 3 tbsp Brown sugar
• 2 tbsp Honey
• 3 tbsp mirin or rice wine
• 2 tbsp Toasted sesame oil
• ½ tsp Black pepper
• 3 Spring onion, finely chopped
• 1 tsp Sesame seeds
• 1 tbsp oil, for the pan

Method

1. Soak the ribs in cold water for 10 min to draw out blood and any bone chips, then rinse and pat dry.
2. Mix all the marinade ingredients until the sugar dissolves, then stir in most of the spring onion.
3. Turn the ribs in the marinade so every piece is coated, cover and refrigerate for at least 4 hours, or overnight for the best flavour.
4. Heat a grill, griddle or large frying pan until very hot and brush with oil. Shake off excess marinade and lay the ribs in a single layer, working in batches.
5. Cook for 3–4 min per side, until well browned and caramelised at the edges. Lower the heat a little if the sugar starts to burn before the meat is done.
6. Snip the meat between the bones into bite-sized pieces with kitchen scissors, scatter with sesame seeds and the rest of the spring onion, and serve with rice, lettuce leaves and kimchi.

Tips

• Kiwi or extra pear tenderises the meat faster, but do not marinate kiwi longer than a few hours or the meat goes mushy.
• Run your fingers over the cut sides before marinating: butchers saw the bones and small splinters often cling on.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee