Eosinophilic Esophagitis Friendly Korean BBQ Short Ribs (Galbi)
Total time4 hr 35 min
Prep time20 min
Cook time15 min
4.8(18)
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Learn more āIngredients
4 servings
For the marinade
- 3 lb flanken-cut beef short ribs (about Ā¼-inch thick)
- 1 medium asian pear (or bosc pear), peeled, cored, and roughly chopped
- Ā¼ cup coconut aminos
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp avocado oil
- 5 cloves garlic, roughly chopped
- 1 tbsp fresh ginger, roughly chopped
- Ā½ tsp black pepper
- Ā¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp sesame seeds
- 3 scallions, thinly sliced
Instructions
- 1
Combine the pear, coconut aminos, honey, sesame oil, avocado oil, garlic, ginger, black pepper, and red pepper flakes (if using) in a blender or food processor and blend until smooth.
- 2
Place the short ribs in a large zip-top bag or baking dish. Pour the marinade over the ribs, turning to coat each piece thoroughly. Seal or cover and refrigerate for at least 4 hours, or up to 24 hours.
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