Rye Free Korean Kalbi

Total time4 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade

3 lb flanken-cut beef short ribs (about ⅓-inch thick)
1 asian pear (or bosc pear), peeled, cored, and roughly chopped
½ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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3 tbsp brown sugar, packed
2 tbsp sesame oil
6 cloves garlic, roughly chopped
1-inch piece fresh ginger, peeled and roughly chopped
3 scallions, roughly chopped
2 tbsp mirin
½ tsp black pepper

For serving

1 tbsp toasted sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Rinse the short ribs under cold water and pat them thoroughly dry with paper towels. Score any thick sections of meat lightly with a knife to help the marinade penetrate.
2
Combine the Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, scallions, mirin, and black pepper in a blender or food processor. Blend until smooth and uniform.

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