Korean BBQ Short Ribs

Ingredients

• 2 lbs Beef Short Ribs (Flanken Cut)
• 1/2 cup Gluten-Free Soy Sauce (Tamari)
• 1/4 cup Brown Sugar
• 2 tablespoons Rice Wine (Mirin)
• 2 tablespoons Sesame Oil
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 1/4 cup Asian Pear (pureed)
• 2 stalks Green Onion (chopped)
• 1/2 teaspoon Ground Black Pepper
• 1 tablespoon Sesame Seeds
• 1 tablespoon Gochujang (Korean Chili Paste)
• 1 tablespoon Rice Vinegar

Instructions

1. 1

   In a large bowl, whisk together the gluten-free soy sauce, brown sugar, rice wine (mirin), sesame oil, minced garlic, minced ginger, pureed Asian pear, chopped green onion, ground black pepper, gochujang, and rice vinegar.

2. 2

   Place the flanken-cut short ribs in the marinade, ensuring they are fully coated.

3. 3

   Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor.

4. 4

   Preheat your grill to medium-high heat.

5. 5

   Remove the short ribs from the marinade, letting any excess drip off.

6. 6

   Grill the short ribs for 3-4 minutes per side, or until they are nicely charred and cooked through. Adjust cooking time based on the thickness of the ribs.

7. 7

   Remove the grilled short ribs from the grill and let them rest for a few minutes.

8. 8

   Garnish with sesame seeds and additional chopped green onion before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.