LA-cut short ribs marinated in soy, pear, garlic, and sesame, then grilled hot and fast. Sweet, savoury, and smoky — the most-loved cut on the Korean barbecue table.
Serves 4Prep 20 minCook 8 min
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Ingredients
- 1.5 kg LA-cut beef short ribs (cross-cut, 5 to 8 mm thick across the bones)
- 1 Asian (nashi) pear, peeled and grated
- 1 small yellow onion, grated
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 8 garlic cloves, minced
- 2 tablespoons toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 1 tablespoon grated fresh ginger
- 4 spring onions, finely sliced
- Black pepper
- Lettuce leaves and ssamjang, to serve
Method
- 1Rinse the ribs under cold water for 10 minutes to draw out excess blood, then pat dry.
- 2Combine the pear, onion, soy, sugar, mirin, garlic, sesame oil, sesame seeds, ginger, half the spring onions, and a generous crack of pepper in a large bowl. Whisk to dissolve the sugar.
- 3Submerge the ribs in the marinade, massage to coat, cover, and refrigerate at least 4 hours, ideally overnight. Do not exceed 24 hours — the pear's enzymes will turn the meat mushy.
- 4Heat a charcoal grill or cast-iron pan to very high. Lift the ribs from the marinade, letting excess drip off.
- 5Grill for 90 seconds per side — they cook fast because they're thin. Look for a dark caramelised crust without burning the sugars.
- 6Pile onto a warm platter, scatter with the remaining spring onions and a little extra sesame. Serve with lettuce leaves for wrapping and ssamjang on the side.
Chef's tip
If your fire isn't fierce enough, the marinade burns before the meat sears. A blazing-hot cast-iron pan is more reliable than a mediocre grill.