3 pounds Korean style beef short ribs*
1/2 cup brown sugar, packed
1/2 cup soy sauce
1/2 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
2 tablespoons toasted sesame seeds
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
In a large pan, soak the ribs in ice cold water for 1 hour. Drain and pat dry. This will draw the
blood out. Using a sharp knife, make crisscross slashes across each strip toward the bone, but
without cutting through.
In a bowl, whisk together ingredients. Transfer beef into a large sealable freezer bag or
Tupperware container. Add marinade, press out excess air from bags, and seal. Turn bag
over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs,
turning once, to desired doneness, about 3 to 4 minutes per side.
Garnish with thinly sliced green onions, if desired. Serve with hot steamed rice as whole pieces
as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.