Korean Marinated Beef Short Ribs

Ingredients

• ½ cup low-sodium soy sauce
• ¼ cup packed light brown sugar
• ¼ cup mirin (sweet rice wine)
• 3 tablespoons sesame oil
• 6 cloves garlic cloves, peeled
• 1 inch piece fresh ginger, peeled
• ½ medium pear, peeled and cored
• 2 tablespoons rice vinegar
• ¼ teaspoon white pepper
• 2 pounds beef short ribs (flanken cut, 1/4-inch thick)
• 2 tablespoons sesame seeds (black or white)
• 2 stalks fresh scallions

Instructions

1. 1

   In a blender, combine 0.5 cup soy sauce, 0.25 cup packed brown sugar, 0.25 cup mirin, 3 tablespoons sesame oil, 6 peeled garlic cloves, a 1-inch piece of fresh ginger (peeled), 0.5 medium pear (peeled and cored), 2 tablespoons rice vinegar, and 0.25 teaspoon white pepper. Blend on high until completely smooth and the sugar has dissolved, about 1-2 minutes. You should have a glossy, amber-colored liquid with no visible chunks.

2. 2

   Divide the marinade into two equal portions: pour one half into a shallow dish for marinating the meat, and reserve the other half in a small bowl to use later as a glaze — set the glaze aside at room temperature.

3. 3

   Pat the 2 pounds of beef short ribs (flanken cut) completely dry with paper towels — removing surface moisture ensures better browning and caramelization on the grill. Lay the ribs in a single layer in the shallow dish with the marinade, turning each piece to coat evenly on both sides.

4. 4

   Cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours. The longer you marinate, the deeper the flavor — but even 2 hours will give you tender, well-seasoned meat. If marinating longer than 4 hours, turn the ribs halfway through.

5. 5

   Remove the ribs from the refrigerator 15 minutes before grilling — bringing them closer to room temperature ensures even, gentle cooking throughout. Pat them dry again with paper towels to remove excess marinade, which will help them sear instead of steam.

6. 6

   Preheat your grill to medium-high heat. If using a charcoal grill, arrange coals for two zones — a hot side and a cooler side. If using gas, set burners to medium-high on one side and low on the other. Let the grill preheat for 5 minutes until a drop of water sizzles on contact.

7. 7

   Place the ribs on the hot side of the grill, laying them perpendicular to the grates so they don't fall through. Do not move them for 2-3 minutes — this allows a caramelized crust to form. You should hear an aggressive sizzle and see the underside turn golden-brown.

8. 8

   Flip the ribs and cook the other side for another 2-3 minutes until it also develops a deep golden-brown color and some charred edges appear. The meat should still feel slightly yielding when pressed (medium-rare to medium doneness).

9. 9

   Using tongs, brush the reserved glaze generously onto both sides of each rib, then move them to the cooler side of the grill. The glaze will caramelize and cling to the meat rather than burn.

10. 10

    Grill for 1-2 more minutes on the cooler side, brushing with any remaining glaze until the surface looks glossy and deeply caramelized. If any flames flare up, move the ribs further from the heat briefly.

11. 11

    Transfer the ribs to a serving platter and let rest for 2 minutes — this keeps the juices in the meat instead of running out when you cut into it. While resting, slice 2 fresh scallions into thin green pieces.

12. 12

    Scatter 2 tablespoons of sesame seeds over the warm ribs, then sprinkle the sliced scallions on top. Serve immediately with steamed white rice and simple pickled vegetables (kimchi or cucumber banchan) on the side.

Tools you’ll need

• blender
• shallow dish for marinating
• small bowl
• plastic wrap
• paper towels
• outdoor grill (charcoal or gas)
• long-handled tongs
• pastry brush
• serving platter
• knife

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