The marinade needs at least 4 hours. Overnight is optimal. 48 hours is the maximum — after that, the pear enzymes over-tenderize the meat.
What You Need
- 1kg LA-cut short ribs (pre-sliced at Korean grocery stores)
Marinade:
- ½ Asian pear (or 1 small apple), grated
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 5 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp mirin
- ½ tsp black pepper
How to Make It
Marinate: Mix all marinade ingredients. Coat ribs completely. Refrigerate minimum 4 hours, ideally overnight.
Grill: Get your grill (or cast iron pan) as hot as possible. LA-cut ribs are 1cm thick — they need intense heat for rapid caramelization.
Cook 2-3 minutes per side. Look for char at the thin, exposed rib edges and caramelization on the flat surfaces. Do not cook past 3 minutes per side — they're thin and will dry out.
Rest 2 minutes. Cut between bones with scissors.
Serve with ssam (lettuce wraps), ssamjang, sliced garlic, and rice.
From our Seoul Meets Mexico City collection.