Ultimate Korean Short Ribs

Prep: 20 mins

Cook: 15 mins

Difficulty: Intermediate

Servings: 4 Servings

when Seattle chef duo Rachel Yang and Seif Chirchi debated what angle to take on their third restaurant, Trove, they couldn’t ignore what their customers wanted: Korean barbecue. Per usual, though, they didn’t want to make it strictly traditional — which is how Trove became known as the Korean-ish place where you take friends to grill lemongrass-smothered tri-tip, tamarind-tinged duck breast, or za’atar-crusted pork belly on a Korean-style tabletop grill.

Ingredients

1/4 cup peeled, chopped Asian pear
1/4 cup chopped yellow onion
1/4 cup mirin
2 tablespoons sake
2 tablespoons tamari or soy sauce
1 (1-inch) section peeled fresh ginger, cut into 1/4-inch-thick coins
2 large cloves garlic
1 pound boneless short ribs, cut lengthwise into 1/4-inch-thick slices

Instructions

Marinate the meat: Place the pear, onion, mirin, sake, tamari or soy sauce, ginger, and garlic in a blender or bowl of a food processor with the blade attachment. Process until well-blended, stopping to scrape down the sides of the bowl halfway through to reincorporate any stray ingredients. Transfer the marinade to a container large enough to fit the short ribs, add the meat, and turn to coat with the marinade. Cover and refrigerate for 1 to 2 hours.
Grill the short ribs: Heat a gas or charcoal grill to medium heat (350°F to 375°F). Place the short rib slices in a single layer on the grill grates. Cover and grill for 1 to 3 minutes per side, or until the steak is cooked to your liking. (The marinade burns quickly, so watch any hot spots on your grill carefully.) Transfer to a platter, let the meat rest for a minute or two, then serve immediately.