Marinated Short Ribs
For meat and marinade
- ¼ cup diced fresh or canned pineapple
- ½ onion, roughly chopped
- 1 Asian pear, peeled, cored and chopped
- 1 apple, peeled, cored and chopped
- 6 garlic cloves
- 1 cup soy sauce
- 5 tablespoons sesame oil
- ½ cup sugar
- ¼ cup mirin
- ¼ cup sake
- 4 cups water
- 4 pounds short ribs, thinly sliced (butterflied) ½ to ¼ inch thick
- Vegetable oil, as needed for pan-searing (optional)
- 4 cups hot cooked rice
- 1 head red leaf lettuce, leaves washed, separated and dried
- 5 to 10 perilla leaves (optional)
- 1 cup Napa Cabbage Kimchi, or other kimchi of your choice
- 1 cup Ssamjang
- PREPARE THE MARINADE: In a blender or food processor, combine the pineapple, onion, Asian pear, apple and garlic and puree until smooth.
- In a large bowl, combine the puree with the soy sauce, sesame oil, sugar, mirin, sake and 4 cups of water. If you have the time, refrigerate the marinade for a day on its own. Add the short ribs and let marinate for at least 12 and up to 24 hours, in the fridge.
- Remove the meat from the marinade and pat dry.
- TO PAN-SEAR THE MEAT: Preheat a large cast-iron skillet or grill pan, greased with a tablespoon of vegetable oil, over high heat until smoking hot. Working in batches, grill the marinated beef in one layer until cooked through, about 5 minutes, turning frequently until the meat begins to caramelize. Serve the meat as it is ready. Using kitchen shears, cut the meat into bite-sized pieces.
- TO GRILL THE MEAT: Preheat a charcoal or gas grill on medium-high; you should be able to hold your hand 6 inches above the grill grate for only 3 to 4 seconds before you need to pull it away. Working in batches that fit comfortably in one layer, grill the short ribs until browned, about 3 minutes on each side. Using kitchen shears, cut the ribs into bite-sized pieces.
- Serve the ribs with the rice, lettuce, perilla, kimchi and Ssamjang alongside. To eat, make a lettuce wrap (called ssambap): take a lettuce or perilla leaf in your palm and pack on a couple spoons of rice.
- Layer with kimchi and a piece of short ribs and top with a dab of Ssamjang.
Recipe from Koreatown Cook Book. Photography credit: Gabi Porter