This is the classic Korean barbecue recipe. Most restaurants serve it bone in. They take the 3-bone piece and slice it "flanken"-style and you end up with a thin, 1/2-inch slice. It has about a 1 to 2 inches steak with three little oval bones with some connective tissue.
Swap option: KBBQ pros like myself love slightly chewy texture but it's not for all. If that makes you cringe a little, use and cut of beef that you would grill like flank, New York strip or even rib-eye.
- 1/4 cup soy sauce
- 3 tablespoons brown sugar, packed
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, finely minced
- 1/2 apple pear, grated on box grater
- 2 pounds flanken cut short ribs
- 2 green onions, very finely sliced on an angle
- 1 tablespoon toasted sesame seeds
1. Combine the soy sauce, brown sugar, garlic, apple pear and sesame oil in a large bowl. Using whisk or fork, stir all the ingredient until the sugar is dissolved and garlic is distributed evenly. Add the short ribs and massage the marinade into the beef. Cover and allow the short ribs to marinate at least 1 to 4 hours.
2. Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates down with a lightly oiled towel right before cooking to clean any char and debris. This will give you a great grill mark and help the beef from sticking.
3. Pat any marinade off the short ribs and grill for about 4 minutes on each side or until desired doneness. Remove from grill and garnish with green onions and sesame seeds.