Korean Beef Short Ribs: Recreate the Classic Flavor of Koreatown at Home

Korean Beef Short Ribs: Recreate the Classic Flavor of Koreatown at Home

In America's Koreatowns, one dish stands out. It's often paired with tofu broth, and many restaurants thrive on these two ingredients alone: Korean beef short ribs. Eating out all the time can be a hassle, so I tried making it myself. The ingredients are readily available at Hmart, and the taste is just as good as restaurant dishes.

To make this delicacy, you need beef short ribs, onions, pears, as well as sugar, salt, MSG, light soy sauce, cooking wine, scallions, ginger, minced garlic, pepper, and sesame oil.

To make it, first rinse the beef short ribs under running water several times to thoroughly remove any scum.

Next, prepare the pear and onion puree for the marinade. Chop the pear into chunks and the onion into strips. Combine them in a blender and blend until smooth. Spread the mixture evenly over the beef short ribs and let it sit for about an hour. This not only effectively removes the fishy smell but also allows the flavor to absorb.

Next, prepare the sauce. Mix minced garlic, minced ginger, sugar, honey, and sesame oil in a 1:1 ratio. Add light soy sauce, cooking wine, and a pinch of black pepper. If you want a more vibrant color, add a little dark soy sauce. Finally, add an appropriate amount of water, stir thoroughly, and set aside.

After the beef ribs are marinated with the pear and onion puree, pour the prepared sauce over them, coating each rib evenly. Marinate for 1-2 hours to intensify the flavor.

After marinating, you can pan-fry them. Use medium-low heat, constantly adding any remaining sauce from the pan to the ribs to allow the sauce to blend thoroughly. This will ensure the ribs are more flavorful.

This Korean beef rib recipe, while cooked like steak, has a rich Asian flavor. I personally prefer it well-done; even well-done, this cut of meat doesn't feel tough and still has a great texture. In addition, if conditions permit, using a casserole or stone pot with an iron plate shape to fry it will make the taste even better. You may wish to try it.