Korean-style beef short-ribs5 lb
 soy sauce 1/2 cup
 brown sugar1 cup
 honey 1/4 cup
 mirin 1/3 cup
peeled and rough chopped
 Asian pear1
peeled, cored and rough chopped
 garlic7 cloves
peeled and smashed
 knob of ginger2 inch
 sesame oil3 tbsp
 gochujaru1 tbsp
Korean chili powder
 gochujang1 tbsp
Korean chili paste
 black pepper1 tsp
 Rice bran or canola oil
as needed for grilling
 scallions1 bunch
thinly sliced
 sesame seeds 1/4 cup
 sushi rice4 cups
or jasmine
 water5 cups


Grill or cast iron grill plate
blender or food processor
rice cooker
For the Short Ribs
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
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
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.
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.
Garnish with sliced green onions and sesame seeds.
For the Rice
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.