Quick Cook Korean Short Ribs

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  • Level: Easy
  • Total: 3 hr 5 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

Short Ribs:

2/3 cup soy sauce

1/3 cup unseasoned rice wine (mirin)

1/4 cup dark brown sugar

1 tablespoon sesame oil

2 teaspoons gochujang

1 1/2 teaspoons freshly ground black pepper, plus additional for sprinkling

6 cloves garlic, roughly chopped

1 medium onion, roughly chopped

1 medium Asian pear, peeled, cored and roughly chopped

2-inch piece fresh ginger, peeled and finely chopped

2 teaspoons white sesame seeds

3 pounds boneless beef short ribs, cut 1/4-inch-thick (3 to 4 inches long)

Kosher salt

Olive oil, for drizzling

Banh Mi Salad:

1/4 cup granulated sugar

1/4 cup rice vinegar

1/2 teaspoon red chile flakes

Juice of 1 lime

Kosher salt and freshly ground black pepper

2 cups finely sliced savoy cabbage

1/2 cup torn fresh cilantro leaves

1/2 cup torn fresh mint leaves

1 scallion, finely sliced on the bias

Directions

  1. For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
  2. Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
  3. Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
  4. For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
  5. Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.