Ingredients
- 3-4 pound scross-cut beef short ribs (flaken or LA gal bi cut) about 1/3- inch thick
- 1/2 Korean/Asian pear (or 1 apple), grated (see note 1 for substitutes) You can blend the pear (or apple) together with the next 3 ingredients in a mini/regular blender.
- 2 tablespoon sminced garlic (about 6 plump clove s)
- 1/2 medium onion, grated
- 1 teaspoon minced ginger (about 1 inch chunk)
- 1/2 cup soy sauce
- 1/2 cup water
- 3-4 tablespoon ssugarYou can reduce sugar and add more pear or maesilcheong (Korean plum syrup) to taste - see note 1
- 2 tablespoon shoney
- 1/4 cup cooking rice wine (Korean matsul mirim or mirin)
- 2 tablespoon ssesame oil
- 3 scallionsfinely chopped
- 1/2 teaspoon black pepper
- 1 teaspoon sesame seedsoptional
Instructions
- Rinse the ribs to wash off bone dust and remove some blood on the surface. See note 2. Drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This second part helps tenderize the meat, but you can skip it if you want.
