These Korean BBQ Marinated Beef Short Ribs are the perfect way to enjoy a delicious Korean BBQ meal at home! The beef is marinated in a mouth-watering, slightly sweet and savory sauce, then grilled to perfection.
1 kg/ 2lb beef short ribs, butterflied Korean style (pictured) or thinly sliced through the bone (Note 1 for subs)
1tbsp vegetable oil , for cooking
KOREAN BARBECUE MARINADE:
1/3cup soy sauce (all purpose or light soy, not dark or sweet)
1/4 cup brown sugar
2tbsp mirin (Note 2)
1/4cup onion , finely grated (including juice)
1/4 cup nashi pear , finely grated including juice (sub normal pear or any red apple, Note 3)
2 tsp garlic , finely grated
2 tsp ginger , finely grated
2 tbsp water
1 tbsp toasted sesame oil (Note 4)
1tsp black pepper
SERVING (OPTIONAL):
Green onion, sesame seeds, coriander/cilantro leaves , for garnish
Kimchi Fried Rice
Smashed Cucumbers
Instructions
Make Marinade: Whisk Marinade ingredients in a bowl.
Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.
COOKING:
Remove beef from Marinade, discard Marinade.
BBQ – Heat on high until smoking hot, then brush grills with vegetable oil. Lay beef on BBQ and cook for 2 minutes on one side until caramelised. Turn and cook the other side until caramelised. Remove, loosely cover with foil, cook remaining beef.
1 tbsp vegetable oil , for cooking
Stove – Cut beef strips into pieces that will fit your skillet. Heat skillet with oil over high heat. Add beef and cook for 2 minutes until caramelised, then turn and cook the other side for 2 minutes.
1 kg/ 2 lb beef short ribs, butterflied Korean style (pictured) or thinly sliced through the bone (Note 1 for subs)
SERVING:
Garnish beef with sesame seeds and green onions if desired. You don't need a sauce for this one – it is literally dripping with flavour! Pictured in post with Kimchi Fried Rice and Ginger Smashed Cucumbers.
1. Beef short ribs cut – Korean barbecue calls for a specific way of cutting beef short ribs so they are thin and cook quickly on the grill. They are either sliced through the bone into approx 0.7cm / 1/4″ slices (called LA galbi in the US, or asado elsewhere), or “butterflied” (pictured in post) so the meat rolls off the bone with the bone still attached.Slicing through the bone requires special butchery equipment, butterflying short ribs requires not only nifty knife skills but also beef ribs that are not as fatty as the usual Western ones that are intended to be slow braised until meltingly tender (such as in Red Wine Sauce or BBQ Sauce).I opt to buy mine pre-cut from Korean butchers! I go to Hahn’s Quality Korean Meats in Eastwood (Sydney) which is a Korean neighbourhood. Korean cut beef ribs can also be found at many Asian butchers.Best substitutions:a) Boneless short ribs, sliced; orb) Beef oyster blade which is equivalent to flatiron steak in the US. It has similar cooking characteristics (able to be slow cooked or fast cooked) and similar texture + beefy flavour. Best to buy it in a roast form then slice 0.5cm / 0.2″ thick, marinade and cook per recipe. Oyster steak is sold at large grocery stores in Australia (Woolies, Coles, Harris). For these, freeze for 1 hour (it makes it easier to slice) then slice across surface on the diagonal so you get larger surface area thin slices.2. Mirin – Japanese sweet cooking sake, which adds complexity and depth of flavour to anything it comes in contact with! Best substitute: 1 tbsp Chinese cooking wine (Shaoxing wine), or cooking sake. Otherwise, leave it out.3. Nashi Pear – Prized for the natural tenderising qualities for this tough cut of beef, and sweet flavour it brings! Substitute with normal pear or any type of red apple.4. Sesame Oil – toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.5. Storage – marinated beef can be put in the freezer immediately, then it will marinate as it thaws overnight in the fridge. Cooked beef will keep for 4 – 5 days, but it’s truly at its best freshly cooked!6. Nutrition assumes all the marinade is consumed which of course it is not. Impossible to calculate the actual calories per serving because of this, but suffice to say it is less!
