Food52 Review: Featured in: My Mother’s Korean BBQ Was the One Dish That Made Me Feel American. —The Editors
Serves: 2 to 4
Prep time: 12 hrs
Cook time: 10 min
Ingredients
-
2
pounds cross-cut, LA-style short ribs
-
1/2
cup soy sauce
-
1/4
cup water
-
2
cloves garlic
-
1/2
teaspoon sesame seeds
-
1/2
teaspoon sesame oil
-
2
tablespoons sugar
-
1/2
small onion
-
1/2
small Asian pear
-
1/4
teaspoon pepper
-
1 to 2
tablespoons rice wine, for tang (optional)
Directions
- Soak short ribs in cold water for 10 minutes (this will remove some of the blood from the meat, a common Korean technique).
- While the short ribs are soaking, make your marinade by combining all other ingredients in food processor and pureeing until slightly chunky.
- Rinse the ribs, especially the cut bones to get rid of any bone shards/fragments.
- Massage the marinade into the ribs.
- Cover and refrigerate for at least 12 hours (no more than 2 days). Flip ribs once to ensure marinade permeates both sides.
- Grill ribs on low to medium heat, flipping often to prevent sugars from burning.
- Ribs are done once the meat is a dark brown and some black edges have developed from the sugars caramelizing.
Photo by Ty Mecham