Kentuckyaki Korean Style Short Ribs
5-6 pounds galbi-style cut beef short ribs (ask for picnic ribs cut 1/4″ thick across the bones, also known as “flanken” style)
1 Asian pear, grated (or substitute a regular pear)
2 scallions, sliced
In a large bowl or shallow pan, mix the Kentuckyaki with grated pear. Add the ribs, tossing to coat well. Marinate them in this mixture for 12-24 hours.
Heat a grill on high heat. Grill the ribs in batches, turning until they are caramel brown and slightly charred around the edges, about 3-5 minutes per side. Cut the ribs between the bones. Garnish with scallions and serve.
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