I’m sharing a quick #dinspiration recipe today for a Korean marinade I made on repeat all summer. It’s garlicky, savoury, and just sweet enough to be completely addictive. (Like my early-Foodess Sticky Honey Garlic Chicken Wings). I served them with short-grain white rice, kimchi, and a quick salad made from julienned (with my julienne peeler) carrots and cucumbers lightly dressed with rice vinegar, and a pinch of sugar and salt.
Flank-style beef ribs are inexpensive, and can either be cooked quickly over high heat (as was done here) or simmered slowly on low heat until tender. If you can’t find them, substitute a flank or skirt steak, and serve it sliced thinly crosswise over rice.
In Korean recipes, Asian pears are frequently used in marinades because they contain enzymes that tenderize meat (papaya has them, too! Cool, huh?). They pear also adds a bit of sweetness, but mostly that’s the honey’s job, so don’t break a sweat looking for one. (I make the same recipe frequently without it.)
I happened to have asian pear on hand because my friend Jenny’s neighbour has an Asian pear tree. Jenny has an apple tree, and they split some of their harvest. And Jenny shared with me!
I have MAJOR fruit tree lust. There is a strong possibility I’m gonna ditch my high-rise for an acre of land with a small orchard and space for chickens. What do you think?
Grilled Korean Short Ribs
- 2 1/2 lbs flank-style beef short ribs
- 1/3 cup soy sauce
- 1- inch piece of fresh ginger
- 6 large cloves garlic
- 2 tbsp honey
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 medium onion
- toasted sesame seeds
- minced chives or green onions
- Combine all marinade ingredients (everything from the soy sauce to the onion) in a small blender or food processor and process until smooth. Pour over ribs in a shallow baking dish and stir to coat evenly. Cover and marinate at room temperature for 30 minutes or in the fridge for up to 48 hours.
- Preheat grill over high heat for about 10 minutes. Grill ribs over direct heat for about 3 minutes on the first side (or until ribs release easily and are well marked), with lid closed, then flip and cook 1-2 minutes on the other side. Transfer to a serving plate, tent with foil and let rest for 5 minutes. Sprinkle with sesame seeds and/or chives/green onions, if desired.