Korean Raw Marinated Beef Ribs

Ingredients

• ¼ cup low-sodium soy sauce
• ½ medium pear Asian pear, peeled and grated
• 2 tablespoons honey
• 2 tablespoons toasted sesame oil
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• ½ teaspoon gochugaru (Korean red chili flakes)
• 1.5 pounds beef short ribs (flanken-cut, thinly sliced against the grain)
• 1 tablespoon toasted white sesame seeds
• 2 stalks scallions, thinly sliced
• 8 leaves Korean perilla leaves (optional)

Instructions

1. 1

   Make the marinade: In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons honey, and 2 tablespoons toasted sesame oil until the honey fully dissolves. Add 4 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon rice vinegar, and 0.5 teaspoon gochugaru. Stir in the 0.5 medium Asian pear you've peeled and grated on a box grater — the natural enzymes and sweetness will tenderize the beef and add subtle fruit notes. Set the marinade aside.

2. 2

   Prepare the beef: If you don't have pre-sliced flanken-cut short ribs from your butcher, place 1.5 pounds of beef short ribs in the freezer for 20–30 minutes until they're partially frozen and firm. This makes them easier to slice thinly. Using a sharp knife or meat slicer, cut the ribs against the grain into 1/8-inch-thick slices — thin slices are essential because the beef will not be cooked. If any slices are thicker than 1/4 inch, gently pound them between plastic wrap with the flat side of a meat mallet to even them out.

3. 3

   Transfer the sliced beef to a large shallow bowl or serving platter. Pour the marinade over the beef and gently toss with your fingers or two spoons for 30 seconds, making sure each slice is coated. The beef will begin to cure and become silky as the soy, ginger, and pear work into the meat.

4. 4

   Let the beef marinate for 10–15 minutes at room temperature. You want the beef to absorb the flavors while remaining tender and slightly rare in the center — do not refrigerate, as cold temperatures will stiffen the meat and dull the delicate texture.

5. 5

   Just before serving, garnish with 1 tablespoon toasted white sesame seeds scattered across the top and 2 stalks of thinly sliced scallions. If you have them, arrange 8 Korean perilla leaves (kkaennip) on the side — these are traditional for wrapping bites of beef, but the dish is delicious on its own. Serve immediately with rice or wrapped in perilla leaves as an elegant appetizer.

Tools you’ll need

• medium mixing bowl
• whisk
• box grater
• sharp knife or meat slicer
• plastic wrap
• meat mallet (optional)
• large shallow serving bowl or platter
• spoon

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min