This Korean-style marinade became my go-to all summer—garlicky, savory, and just sweet enough to be irresistible. I served the grilled ribs with short-grain white rice, kimchi, and a quick salad of julienned carrots and cucumbers tossed with rice vinegar, a pinch of sugar, and a little salt.
Flanken-style beef short ribs are economical and versatile. You can grill them quickly over high heat, as shown here, or braise them slowly until tender. If flanken ribs aren’t available, use flank or skirt steak and slice thinly across the grain to serve over rice.
Asian pear is often used in Korean marinades because its natural enzymes help tenderize meat; pineapple and papaya have similar enzymes. The pear also adds mild sweetness, though the honey in this recipe contributes most of the sweetness—so don’t worry if you can’t find one. I often make this without the pear.
The Asian pear I used came from a generous friend who shares fruit from a neighbour’s tree. I’ve been dreaming about having my own orchard and maybe even chickens—wouldn’t that be lovely?
Korean Short Ribs Recipe
Video
Ingredients
- ¼ cup soy sauce
- ½ medium Asian pear (or 1/4 cup pineapple or apple juice)
- ¼ medium onion
- ¼ cup honey
- 1 ½ tbsp finely grated ginger
- 1 tbsp minced garlic
- ½ tsp cayenne
- ½ tsp pepper
- 1 tbsp oil
- 2 ¼ lbs flanken beef short ribs 1/4″ to 1/2″ thick
Instructions
-
Combine all marinade ingredients (everything except the beef) in a blender or food processor and process until smooth. Pour the marinade over the ribs in a shallow dish and stir to coat. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 48 hours.
-
Preheat the grill to medium-high for about 5 minutes. Grill the ribs over direct heat for about 3 minutes on the first side, with the lid closed, until they release easily and have good grill marks. Flip and cook 1–2 minutes on the other side. Transfer to a serving plate, tent with foil, and let rest for 5 minutes before serving.
Notes
- If you don’t have Asian pear: use 1/4 cup pineapple juice; it also contains tenderizing enzymes and complements the marinade’s flavor.
- Sweetener substitutions: brown sugar or maple syrup can replace the honey.
- Other cooking methods: instead of grilling, cook the ribs under a preheated broiler, on a lightly oiled stovetop grill pan preheated on high for at least 5 minutes, or in an air fryer for about 5 minutes at 390ºF.
- Thickness: 1/4″ ribs grill faster and are more tender, while 1/2″ ribs hold together better for a prettier presentation.
- Gluten-free option: substitute tamari for soy sauce.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe? Leave a comment!
