Eosinophilic Esophagitis Friendly Paleo Korean Short Ribs

Total time4 hr 40 min

Prep time25 min

Cook time15 min

Eosinophilic Esophagitis Friendly Paleo Korean Short Ribs

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

½ asian pear (or bosc pear), peeled, cored, and roughly chopped
½ cup coconut aminos
Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)Organic Coconut Aminos - 10 fl oz - Good & Gather™Thrive Market Organic Coconut Amino Sauce, 10 fl oz
See all
3 tbsp honey
2 tbsp toasted sesame oil
1 tbsp fresh ginger, peeled and grated
4 cloves garlic, minced
½ tsp black pepper
¼ tsp red pepper flakes

For serving

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

Instructions

1
Combine the pear, coconut aminos, honey, sesame oil, ginger, garlic, black pepper, and red pepper flakes in a blender or food processor and blend until smooth, about 30 seconds.
2
Place the short ribs in a large zip-top bag or baking dish. Reserve 3 tablespoons of the marinade in a small bowl and set aside. Pour the remaining marinade over the ribs, turning to coat evenly. Seal or cover and refrigerate for at least 4 hours, or up to 24 hours.

Want the full recipe?

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