Thin slices of beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared and served over rice in this classic Korean-style BBQ dish.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
998 Calories
Recipe Instructions
Step 1
Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
Step 2
Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
Step 3
Season meat with salt and a drizzle of vegetable oil. Toss.
Step 4
Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
Ingredients
1 tablespoon toasted sesame oil
2 cups hot steamed rice, or as needed
4 cloves garlic, finely crushed
1 tablespoon freshly grated gingerroot
1 tablespoon light brown sugar, or to taste
1 tablespoon Korean red pepper flakes (gochugaru)
1 tablespoon vegetable oil, plus more for brushing skillet
2 sliced green onion tops for garnish
0.25 cup soy sauce
0.5 teaspoon kosher salt
1.25 pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick
