Korean Flanken Short Ribs
Servings 4 - 5
Equipment
- Grill Pan
Ingredients
- ½ cup of soy sauce
- ¼ cup of brown sugar
- ¼ cup of green onions sliced
- 2 tbsp toasted sesame oil
- 2 tbsp fresh pear peeled & grated
- 2 tbsp fresh ginger peeled & grated
- 4 cloves of garlic minced
- Sriracha to taste
- 2 lbs flanken short ribs
- Toasted sesame seeds
- Green onions sliced
Instructions
- Combine the soy sauce, brown sugar, green onions, sesame oil, grated pear, grated ginger, minced garlic, and sriracha in a bowl.
- Whisk the mixture very well, then pour ¼ cup into a separate container. Cover and set aside for serving.
- Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly.
- Refrigerate for 1-24 hours (I marinated for 12 hours).
- Remove the meat from the refrigerator 30 minutes before cooking.
- Heat a grill pan over medium-high heat coated with olive oil cooking spray.
- Lay a few of the short ribs in the HOT grill pan and cook for 3-4 minutes, or until browned. Flip and continue to cook for 2-3 minutes, or until cooked to your desired degree of doneness.
- Remove from the pan and set aside on a serving plate with a loose foil tent.
- Finish cooking the remaining short ribs.
- Serve the Korean flanken short ribs sprinkled with toasted sesame seeds & sliced green onions, and the reserved sauce on the side. Enjoy.