Ingredients
- •4 pounds Korean-cut beef short ribs
- •½ cup soy sauce
- •¼ cup gochujang (Korean chili paste)
- •¼ cup honey
- •3 tbsp brown sugar
- •2 tbsp rice vinegar
- •2 tbsp sesame oil
- •1 Asian pear, grated
- •6 cloves garlic, minced
- •2 tbsp ginger, grated
- •1 tbsp gochugaru (Korean chili flakes)
- •4 cloves garlic, thinly sliced for garnish
- •3 tbsp neutral oil
- •4 green onions, sliced
- •3 tbsp sesame seeds, toasted
- •¼ cup fresh cilantro leaves
- •Lime wedges
- •Steamed rice for serving
Instructions
Make spicy marinade by whisking soy sauce, gochujang, honey, brown sugar, rice vinegar, sesame oil, grated pear, minced garlic, ginger, and gochugaru in bowl.
Add short ribs and marinate 4 h to overnight in refrigerator.
Preheat sous vide to 144°F (62°C).
Remove ribs from marinade and shake off excess. Strain marinade and reserve 1 cup for glaze.
Seal ribs in bags without marinade. Cook 18–24 h.
Make glaze by bringing reserved marinade to boil and simmering 10 min until reduced and thickened. Set aside.
In small pan, fry sliced garlic in neutral oil over medium heat until golden and crispy. Drain on paper towels.
Remove ribs from bags and pat completely dry.
Heat grill or grill pan to highest heat.
Brush ribs with glaze and grill 2–3 min per side, basting with more glaze, until charred and caramelized.
Rest 5 min, then cut between bones if needed.
Arrange on platter and drizzle with remaining glaze.
Top with crispy garlic, green onions, sesame seeds, and cilantro.
Serve with lime wedges and steamed rice.
Notes
- •Adjust spice level by using more or less gochujang
- •Crispy garlic adds great textural contrast
- •Watch glaze carefully on grill—it can burn quickly