Korean Short Ribs

Serves 4

Enjoy the mouth-watering flavors of Korean barbeque at home. Zupan’s Markets sells the highest-quality Harris Ranch beef short ribs that can be cut “Korean Style”. Be sure to call your Zupan’s butcher in advance and request this cut.

Tip: Recipe requires overnight marinating

 

4 lbs Harris Ranch beef short ribs cut “Korean style” and are unmarinated

¾ cup Yamasa Less Salt Soy Sauce

½ cup light brown sugar

½ cup water

1 tbsp mirin

1 small pear, any variety, skin on and grated

1 tbsp minced garlic

1” piece of fresh ginger, peeled and grated

2 tbsp La Tourangelle Toasted Sesame Oil

¼ tsp freshly ground black pepper

Toasted sesame seeds and chopped green onion for garnish, if desired

In a medium saucepan over low heat, combine soy sauce, brown sugar, water, and mirin. Bring to a simmer and stir to dissolve brown sugar. Allow sauce to cool and store in the refrigerator until ready to use.

Place ribs in a large container or plastic zipper bag. In a bowl, combine the soy/brown sugar marinade and all other ingredients, except optional sesame seeds and green onion garnishes. Pour the mixture into the container or bag with the ribs. Stir and flip ribs well, ensuring that all ribs are coated. Place marinated ribs in the refrigerator for at least six hours or preferably overnight.

Prepare gas or charcoal grill. Remove meat from the refrigerator at least 30 minutes before grilling. Pour the rib marinade into a saucepan and bring to a boil and allow to simmer for at least 10 minutes.

Clean and oil cooking grate. Grill ribs uncovered until evenly browned on the first side, about five minutes. Flip ribs and continue to grill until evenly browned on the second side, about five minutes longer. Transfer ribs to a large platter, brush with boiled marinade, tent with foil, and allow to rest for 5-10 minutes. 

Serving suggestions: Garnish with toasted sesame seeds and green onions, if desired. Serve with Zupan’s Markets Seasoned Zucchini, white rice, and kimchi.

This is a sponsored post. All opinions are my own.