Boneless Korean Short Ribs Recipe
Ingredients
- ⅓ cup low sodium tamari or soy sauce
- 3 tablespoons mirin rice wine
- 2 teaspoons toasted sesame oil
- 1 heaping tablespoon brown sugar
- 1 large clove garlic
minced
- 1 teaspoon minced fresh ginger
- 2 tablespoons grated Asian pear
- several grinds of freshly cracked black pepper
- 1.25 pounds Korean-style boneless beef short ribs
thinly sliced strips, about 1/4 inch thick, bone-in is good too
- toasted sesame seeds
green onion slices, optional garnish
Directions
- 1
Put all the ingredients except the meat in a large zip top bag and mix with a spoon. Add beef slices, and seal the bag well. Mix up the bag to make sure all beef slices are coated in marinade. Refrigerate for at least 4 hours or overnight.
- 2
Position the top oven rack of the oven to 6" below the broiler. Cover a broiler pan or baking sheet with aluminum foil for easier cleanup.
- 3
Heat a stovetop grill pan to medium high heat. Remove short ribs from the marinade, and discard marinade. Place each slice of meat on the grill, and cook for about 2-3 minutes on each side, or until meat is cooked through, and outside has lightly charred and caramelized.
- 4
Preheat gas or charcoal grill over medium high heat. Remove short ribs from the marinade, and grill the short ribs for 2-3 minutes per side depending on the thickness of the meat. Turn only once. Discard marinade. Cook ribs until lightly charred, caramelized, and cooked through.
- 5
Rest meat for 5 minutes before serving. Top with optional toasted sesame seeds and green onion slices for garnish.
Boneless Korean Short Ribs Recipe
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About this Recipe
Dreaming of that perfect, savory-sweet Korean BBQ experience right in your own kitchen? This boneless Korean short ribs recipe delivers incredibly tender, super flavorful beef with a beautifully caramelized marinade that cooks up quickly, making it a delicious dinner solution for any night of the week.
Why This Recipe Works
The secret to these exquisite Korean short ribs lies in their deeply aromatic and perfectly balanced marinade. Combining low sodium tamari or soy sauce, mirin, toasted sesame oil, and brown sugar creates the signature savory-sweet base. The addition of fresh minced garlic, ginger, and, crucially, grated Asian pear tenderizes the beef while infusing it with a unique fruity sweetness that sets this recipe apart from the rest, ensuring every bite is rich with authentic Korean BBQ flavor.
What to Expect
You'll be greeted by thin strips of beef, gorgeously browned and glistening with a sticky, complex glaze. The initial sweetness from the brown sugar and Asian pear is perfectly countered by the umami depth of tamari and the subtle nuttiness of sesame oil. Every piece of these Korean BBQ beef short ribs melts in your mouth, offering a delightful chew and an explosion of savory, sweet, and aromatic notes. It's an incredibly satisfying dish that feels both comforting and special.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. While boneless Korean-style beef short ribs are specified, you can certainly use bone-in short ribs if that's what you have available. If you don't have tamari, regular soy sauce works just as well. For an extra pop of fresh flavor, consider adding a touch more black pepper just before serving. The optional garnishes of toasted sesame seeds and fresh green onion slices not only add visual appeal but also a pleasant textural contrast.
Serving & Context
These savory and sweet Korean short ribs are perfect for a quick family dinner or impressive enough for casual entertaining. Serve them alongside a bowl of steamed rice to soak up every last drop of the delicious sauce, and perhaps a fresh, crisp salad or some kimchi for a complete meal.