When you’re having friends over, there’s always pressure to make the perfect meal. That’s why sometimes it’s easier just to do a large variety of items that people can pick and choose. These Korean short ribs are the perfect meal for that. Serve with your favorite sides and let guests pick and choose their toppings!
Total Time: 15 minutes
Servings: 4
Ingredients:
- 4 Wildwood Grilling Hickory planks
- 1.5 lbs (8 pieces) Beef Short Ribs, thinly (¼ inch) sliced across the bone (known as “galbi” cut)
- ½ Yellow Onion, sliced
- 4 Garlic Cloves
- ½ inch Fresh Ginger
- ¼ cup Sugar
- ½ tsp. Black Pepper
- ¼ cup Soy Sauce
- ½ medium Pear, sliced (like Asian, Bosc, Bartlett)
- ¼ cup Mirin (or other Rice-Based Wine)
For serving:
- Steamed Rice
- Gochujang Chili Paste
- 1 large Head of Red-Leaf or Romaine Lettuce, leaves separated
- 2 Scallions, thinly sliced
Optional:
- Fresh Perilla (“Sesame”) Leaves
- Kimchi (cabbage, radish, cucumber)
- Seasoned Bean Sprouts
- Fermented Soy Beans
- Stir-Fried Dry Anchovies
- Seaweed Salad
- Yellow Pickled Radish
Chef's Tip
Serve the ribs
directly on the plank
for beautiful presentation.
Directions:
- In a blender, combine the onion, garlic, ginger, sugar, black pepper, soy sauce, mirin, pear and puree until smooth.
- Place the meat into a large zip-lock bag and pour the marinade into it, massage the puree into the meat. Seal tightly and refrigerate overnight.
- Soak Hickory planks in hot water for at least 15 minutes and preheat the grill to 400°F
- Remove the ribs from the marinade and place on the planks and set on the grill.
- To serve, cut the meat apart into bite-size pieces, discarding the bones.
- Wrap the meat topped with scallions and gochujang paste into lettuce leaves and enjoy with steamed rice and extra toppings of your choice!
- Enjoy!
Featured Product in this Recipe:
