Ingredients
- •4 pounds Korean-cut beef short ribs (flanken style, about 1/2 inch thick)
- •1 cup soy sauce
- •½ cup brown sugar
- •¼ cup mirin
- •1 Asian pear, peeled and grated (or 1/2 cup applesauce)
- •1 medium onion, grated
- •8 cloves garlic, minced
- •2 tbsp fresh ginger, grated
- •3 tbsp sesame oil
- •2 tbsp rice vinegar
- •¼ tsp black pepper
- •4 green onions, chopped
- •2 tbsp sesame seeds, toasted
- •Lettuce leaves for wrapping
- •Ssamjang (Korean BBQ sauce) for serving
- •Kimchi for serving
- •Steamed white rice
Instructions
Make marinade by whisking together soy sauce, brown sugar, mirin, grated pear, grated onion, garlic, ginger, sesame oil, rice vinegar, and black pepper in large bowl.
Add short ribs and toss to coat completely. Cover and refrigerate 4 h or up to overnight for best flavor.
Preheat sous vide water bath to 143°F (62°C).
Remove ribs from marinade, shaking off excess. Reserve 1 cup marinade for basting (strain out solids).
Arrange ribs in single layer in vacuum bags or large zip-top bags using water displacement method. Do not add marinade to bags.
Cook in water bath for 18–24 h.
Bring reserved marinade to boil in small saucepan and simmer 5 min. Set aside for basting.
Remove ribs from bags and pat completely dry with paper towels—this is critical for charring.
Preheat grill to high heat or heat grill pan over highest heat.
Brush ribs with reserved cooked marinade on both sides.
Grill 2–3 min per side, basting frequently, until deeply caramelized and charred at edges.
Transfer to cutting board and rest 5 min.
Cut between bones if needed and arrange on serving platter.
Garnish with green onions and sesame seeds.
Serve with lettuce leaves for wrapping, ssamjang, kimchi, and steamed rice.
Notes
- •Asian pear tenderizes meat naturally with enzymes—don't skip it
- •Don't add marinade to sous vide bags—it makes meat too salty
- •High heat grilling creates essential caramelization and char