Korean short ribs as a lazy mom

Ingredients

• 2 pounds Short Ribs (Flanken Cut) (cut about 1/2 inch thick, preferably Korean style flanken)
• 1/2 cup Korean BBQ Sauce (store‑bought sauce, preferably with pear on the label)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Brown Sugar (helps with caramelization)
• 1 teaspoon Sesame Oil (adds nutty aroma)
• 2 stalks Green Onion (thinly sliced for garnish)

Instructions

1. Prepare the Ribs

   Trim any excess fat from the short ribs and pat them dry with paper towels.

   Time: PT5M

2. Make the Marinade

   In a large mixing bowl combine the Korean BBQ sauce, soy sauce, brown sugar, and sesame oil. Stir until the sugar dissolves.

   Time: PT3M

3. Marinate the Ribs

   Add the ribs to the bowl, using your hands to squeeze the sauce into every crevice. Cover and refrigerate for at least 3 hours (up to overnight).

   Time: PT3H

4. Pre‑heat the Skillet

   Remove the ribs from the fridge, let them sit at room temperature for 10 minutes, then heat a skillet over medium‑low heat. Add a thin drizzle of oil if the pan is dry.

   Time: PT5M

   Temperature: medium‑low

5. Caramelize the First Side

   Place the ribs in the skillet in a single layer. Cook without moving for about 4‑5 minutes until the sauce begins to caramelize and stick to the meat.

   Time: PT5M

   Temperature: medium‑low

6. Flip and Add More Sauce

   Turn the ribs over, drizzle an additional 2‑3 tablespoons of the reserved sauce into the pan, and continue cooking for another 4‑5 minutes until the second side is caramelized.

   Time: PT5M

   Temperature: medium‑low

7. Finish and Garnish

   When both sides are nicely caramelized and the meat is cooked through, remove from heat. Sprinkle sliced green onions on top and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

12 g

Fat

45 g

Fiber

0 g