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Korean-­Style Short Ribs

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Makes 4 servings 1x

Time 50 to 60 minutes

Units Scale

Ingredients

  • 1 small onion, quartered
  • 1/2 Asian or regular pear, peeled, cored, and quartered
  • 6 cloves garlic, peeled
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons rice wine or sake
  • 1 tablespoon sesame oil
  • 2 1/2 pounds flanken-cut bone-in short ribs, or 2 pounds boneless short ribs, each cut into a single thin strips
  • 1 head Boston lettuce, pulled apart into leaves
  • 12 or so fresh perilla leaves (optional)
  • 1 or 2 hot green chiles (like jalapeño), thinly sliced
  • Gochujang for serving
  • 2 tablespoons toasted sesame seeds
  • 2 scallions, trimmed and chopped

Instructions

  1. Put the onion, pear, garlic, soy sauce, sugar, rice wine, and sesame oil in a blender or food processor and purée. Put the short ribs in a large baking dish or rimmed baking sheet. Pour the marinade over them, turning them several times to completely coat. Let sit at room temperature while you prepare the fire. Or cover and refrigerate for several hours or overnight, turning the beef several times.
  2. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
  3. Put the lettuce, perilla leaves if you’re using them, and sliced chiles on a large platter, leaving room for the grilled short ribs. Put some gochujang in a small bowl.
  4. Remove the beef from the marinade, scraping any solids from the purée off the strips.
  5. Put the strips on the grill directly over the fire. Close the lid and cook, turning once, until the meat chars in places and is medium­rare in the center; this will only take 1 to 2 minutes per side.
  6. Transfer to a cutting board and slice into pieces. Put on the platter, garnish with the sesame seeds and scallions, and serve family style.

—Recipe from How to Grill Everything