DIY Korean BBQ Short Ribs at Home

Ingredients

• 1.5 lb Beef Short Ribs (thinly sliced) (preferably thinly sliced for quick cooking)
• 4 cup Water (for soaking the beef)
• 1 medium Korean Pear (peeled and diced; can substitute with apple or use both)
• 0.5 medium Onion (peeled and diced)
• 3 clove Garlic (peeled)
• 1 tsp Ginger (fresh, grated)
• 1 large Kiwi (peeled and quartered; acts as a natural tenderizer)
• 0.25 cup Water (for blending) (helps achieve a smooth puree)
• 2 tbsp Soy Sauce (regular or low‑sodium)
• 2 tbsp Rice Wine (Mirin or cooking wine) (adds depth and slight sweetness)
• 1 tbsp Honey (balances the acidity)
• 1 tsp Sesame Oil (toasted sesame oil for aroma)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Vegetable Oil (for pan‑searing)
• 2 sheet Paper Towels (to pat the beef dry before cooking)

Instructions

1. Soak the Beef

   Place the sliced short ribs in a large bowl, cover with 4 cups of cold water, gently massage, and let soak for 10 minutes to remove excess blood and gamy taste.

   Time: PT10M

2. Prepare Fruit & Veggies

   Peel the Korean pear and cut into small pieces. Dice half an onion. Peel garlic cloves and ginger; measure 1 tsp grated ginger. Peel and quarter the kiwi.

   Time: PT5M

3. Blend the Marinade

   Add the pear, onion, garlic, ginger, kiwi, and ¼ cup water to a blender or food processor. Blend until completely smooth.

   Time: PT2M

4. Combine Marinade Ingredients

   Transfer the puree to the large bowl used for soaking. Stir in 2 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp honey, 1 tsp sesame oil, and ½ tsp black pepper. Mix well.

   Time: PT2M

5. Marinate the Beef

   Drain the soaked beef, place it in a large Ziploc bag, pour the prepared marinade over the meat, seal, and massage to coat evenly. Refrigerate overnight (8‑12 hours) for maximum flavor and tenderness.

   Time: PT5M

6. Dry the Beef Before Cooking

   Remove the beef from the bag, spread on a plate, and pat dry with paper towels. This step is essential for a good sear.

   Time: PT2M

7. Pan‑Sear the Short Ribs

   Heat a frying pan over medium‑high heat, add 1 tbsp vegetable oil, and swirl to coat. Add a single layer of beef slices; cook 2 minutes on the first side until browned, then flip and cook another 2 minutes. Remove and repeat with remaining slices.

   Time: PT10M

8. Serve

   Transfer the cooked short ribs to a serving platter. Garnish with toasted sesame seeds or sliced green onions if desired. Serve hot with steamed rice and kimchi.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

2g