Shellfish Free Galbi Korean Short Ribs

Total time4 hr 35 min

Prep time20 min

Cook time15 min

4.9

(10)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the ribs

3 lb flanken-cut beef short ribs (about ¼-inch thick)

For the marinade

1 asian pear (or bosc pear), peeled, cored, and roughly chopped
6 cloves garlic, peeled
1 tbsp fresh ginger, peeled and roughly chopped
¼ cup coconut aminos
2 tbsp honey
2 tbsp toasted sesame oil
1 tbsp avocado oil
1 tsp black pepper, freshly ground
½ tsp fine sea salt

For serving

3 green onions (scallions), white and light green parts only, thinly sliced
1 tbsp sesame seeds, toasted (optional)

Instructions

1
Rinse the short ribs under cold water and pat them completely dry with paper towels. Score any thick sections of meat lightly with a knife to help the marinade penetrate.
2
Combine the pear, garlic, ginger, coconut aminos, honey, sesame oil, avocado oil, black pepper, and salt in a blender or food processor. Blend until completely smooth, about 30 seconds.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!