Korean-style short ribs — pan seared/braised method

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

mirin

🥗Healthier: sake

💰Cheaper: white wine

Sake provides a similar flavor profile at a lower cost.

pear

🥗Healthier: apple

💰Cheaper: canned pear

Canned pear is often less expensive and readily available.

If using English-cut short ribs, butterfly them. If using flanken cut, wash them in a bowl of water to remove bone fragments.

Peel the garlic and ginger. Peel and core the pear. Cut the white parts off the scallions and reserve the green parts for garnish.

Grate the garlic, ginger, and pear, or use a food processor with about 1/2 cup soy sauce and a couple tablespoons each of sugar and rice vinegar.

Combine until smooth, taste, and adjust sweetness, saltiness, or acidity as needed. Add a few drops of sesame oil at the end.

Combine the marinade with the beef short ribs in a sealable container, adding just enough water to coat the meat. Refrigerate overnight.

Remove the meat from the marinade and scrape off excess marinade. Place in a single layer in a wide pan and pour in enough water to come halfway up the meat.

Turn the heat on high and flip the meat as the water boils out. Once most of the water is gone, reduce the heat and brown the meat on all sides, flipping frequently.

If using dark leafy greens, add them to the pan with some leftover marinade and cook until just soft.

Slice the ribs, serve with rice and greens, and garnish with sesame seeds and sliced scallion tops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens