Pansanggi (Korean Marinated Beef Short Ribs)

Ingredients

Beef short ribs

2 pounds

Soy sauce

1/2 cup

Brown sugar

1/4 cup

Pear, grated

1 medium (about 1/2 cup)

Garlic, minced

4 cloves

Ginger, grated

1 tablespoon

Sesame oil

2 tablespoons

Vegetable oil

for brushing the grill

Green onions, chopped

1/4 cup

Toasted sesame seeds

for garnish

Instructions

1. In a large mixing bowl, combine soy sauce, minced garlic, grated ginger, sesame oil, brown sugar, grated pear, and chopped green onions. Whisk together until the brown sugar is dissolved and the marinade is well mixed.
2. Place the beef short ribs in a large ziplock bag or shallow dish. Pour the marinade over the ribs, ensuring they are thoroughly coated. Seal the bag and gently massage the marinade into the meat. Allow the ribs to marinate in the refrigerator for at least 2 hours, but preferably overnight for maximum flavor development.
3. Preheat your grill to medium-high heat. To prevent sticking, brush the grill grates with vegetable oil.
4. Remove the beef short ribs from the marinade and discard any excess marinade.
5. Grill the short ribs for approximately 5-7 minutes per side, or until they reach your desired level of doneness (internal temperature of 145°F for medium rare).
6. Once grilled, transfer the ribs from the grill and let them rest for a few minutes to allow the juices to redistribute.
7. Serve the pansanggi garnished with toasted sesame seeds and additional chopped green onions. Pair with steamed rice and an assortment of banchan for a complete Korean meal.