Shellfish Free LA Galbi Korean Short Ribs
Total time4 hr 35 min
Prep time20 min
Cook time15 min
4.5(16)
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Learn more →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
- 3 tbsp brown sugar
- 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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