Craving Korean BBQ? She’ll definitely be saying “gomawo (thank you)” after she whips up these melt-in-your-mouth Korean Style Short Ribs. Marinated in a sweet and savoury blend with apple, pear, and a hint of ginger, these thin-cut ribs grill up in minutes, leaving them tender, juicy, and bursting with flavour!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Korean Style Short Ribs
Ingredients
- 750 g Korean Style Short Ribs , USDA Prime, cut in less than 1cm thickness
- 50 ml Apple
- 1 Pear , peeled and cubed
- 1 tsp Sesame Oil
- 2 tbsp Brown Sugar
- 2 Cloves Garlic
- 60 ml Soy Sauce
- 30 ml Rice Vinegar
- 3 Scallions , cut in chunks
- 1 Inch Fresh Ginger , peeled and sliced
- 1 tsp freshly ground Black Pepper
Instructions
- Start with the marinade by adding the above ingredients, except of the short ribs, in the bowl of a food processor with the metal blade attached and work for a minute or so. Otherwise get store-bought Korean Bbq marinade or bulgogi marinade, from your local Asian store.
- Place the ribs in a large flat and walled dish and pour over them the marinade making sure that all are well coated. Cover with cling film and place in the refrigerator overnight.
- Turn the heat on a bbq gas grill, or any other type of grill, to medium high heat. Close the lid and allow to heat up, about 10’. Then lightly brush the grates with high temperature oil such as rapeseed or corn oil.
- In the meantime, take out the ribs from their dish, discard any solids, pat them dry and place them in a new dish.
- Place the ribs on the grates and a minute later turn them over. Grill for 3’ and then turn them over again grilling for another 2’ and until nicely charred on both sides.
- Remove from the grill and serve with a potato/beetroot salad along with grilled veggies such as small courgettes.
