cookware
- Grill or cast iron grill plate
- blender or food processor
- rice cooker
| For the Short Ribs | |
1 | Rinse meat with cold water, for this style of cut, there may be bone shards. Pat dry and keep refrigerated while preparing marinade. |
| For the Marinade | |
2 | To make the marinade, combine all ingredients in a blender or food processor and blend. Another method is to finely mince/grate onion, pear, garlic, ginger and combine with the rest of the ingredients in a bowl. |
| For the Grilling | |
3 | Mix your marinade with the beef and let sit in the refrigerator for at least 1 hour or overnight. Turn several times to make sure the beef is evenly coated with the marinade. |
4 | Heat grill or grill plate to hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3-4 mins per side. |
5 | Garnish with sliced green onions and sesame seeds. |
| For the Rice | |
6 | Rinse the rice in a strainer until the water runs clear. Combine with water in a medium pot, bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Once all the water has been absorbed, remove from heat and let rest for another 10-15 minutes. If using a rice cooker, reduce water to 4 ½ cups instead of 5 cups. |
