Ingredients
The following ingredients have 6 Servings
- 3-4 pound(s) korean style beef short-ribs (flanken)
- MARINATE
- 3/4 cup(s) soy sauce
- 1/4 cup(s) pear juice, concentrate (or small asian pear, grated)
- 1/2 can(s) coke
- 1 1/2 tablespoon(s) rice wine
- 1 large shallot, grated
- 5-6 large garlic cloves, grated
- 1 tablespoon(s) ginger, grated
- 1/2 cup(s) brown sugar
- 2 tablespoon(s) dark sesame oil
- 3 medium green onions, sliced thinly on a bias
- 1 tablespoon(s) crushed red pepper
- 1 teaspoon(s) black pepper
Instruction
- In a mixing bowl, whisk all marinate ingredients.
- In a large freezer zip lock bag, add ribs and marinate. Make sure that ribs are evenly coated. Refrigerate over night.
- Remove ribs from frig and allow to reach room temperture. Drain off excess marinate.
- 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. I love to drizzle some local honey over ribs when still nice and warm.
