Low Sugar LA Galbi Korean Short Ribs

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 ¼-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 San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
See all
3 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp sesame oil
6 cloves garlic, roughly chopped
1-inch piece fresh ginger, peeled and roughly chopped
3 green onions, roughly chopped
2 tbsp mirin
½ tsp black pepper

For serving

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

Instructions

1
Rinse the short ribs under cold water and pat them thoroughly dry with paper towels. If any pieces are thicker than 1/4 inch, use a sharp knife to score the meat between the bones so the marinade can penetrate.
2
Combine the Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, mirin, and black pepper in a blender or food processor. Blend until smooth, about 30 seconds.

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