- Servings: 6
|¾ cup||Soy Sauce|
|¼ cup||Pear Juice, concentrate (or small asian pear, grated|
|½||Can (s) Coke|
|1½ Tbsp||Rice Wine|
|1||Lg Shallot, grated|
|5-6||Lg Garlic Cloves, grated|
|1 Tbsp||Ginger, grated|
|½ cup||Brown Sugar|
|1½ Tbsp||Dark Sesame Oil|
|1 Tbsp||Red Pepper Flakes|
|1 tsp||Black Pepper|
|3-4 lb||Korean-style Beef Short Ribs, flanken|
|Garnish: 3 Medium Green Onions, sliced thinly on a bias|
In a mixing bowl, whisk all marinade ingredients. In a large freezer zip lock bag, add ribs and marinate. Make sure that ribs are evenly coated. Refrigerate overnight. Remove ribs from frig and allow to reach room temperture. Drain off excess marinade.
Heat grill to medium-high heat and when the grill is nice and hot add meat. Grill each side of the short-ribs for 3-4 minutes. Remove to platter and garnish with green onions. I love to drizzle some local honey over ribs when still nice and warm.
prep time: 10 minutes
cook time: 10 minutes
You gotta try these, they are fantastic!