3 to 3.5 lbs. of flanken cut beef short ribs, each cut in half if pieces are large
1 small onion, grated
2 tsp. fresh ginger, grated
6 cloves garlic, grated
1 medium Asian pear, grated (feel free to sub with another pear variety if you can't find Asian)
1/4 cup soy sauce
2 tbsp. rice wine
2 tbsp. mirin
1 tbsp. sesame oil
1 tbsp. honey
1 tbsp. sugar
2 tbsp. water
1 tsp. black pepper
2 green onions, minced
Steamed white rice
Romaine or other lettuce leaves
Perilla leaves (available in Korean markets - ok to sub with Shiso leaves)
English/hothouse cucumbers, cut into thin strips or julienned
2-3 jalapeños, sliced crosswise (remove the seeds if you want less spicy)
Maangchi's Dipping Sauce (Ssamjang):
2 tbsp. soy bean sauce (doenjiang)
1 tbsp. hot pepper paste (gochujiang)
1 scallion, chopped
1 clove garlic, grated
1 tsp. honey
1 tsp. sesame oil
1 tsp. toasted white sesame seed
1. Grate the garlic, onion, ginger, and pear into a shallow casserole; set aside.
2. Combine all the remaining marinade ingredients together in a bowl. Set aside.
2. Rinse the short ribs with water and pat dry with paper towels. Place in the shallow casserole with the grated mixture, pour the marinade over and toss well to coat. Cover with plastic wrap and refrigerate at least one hour or overnight before grilling.
3. Prepare your grill/barbecue. Sear the ribs about 2-3 minutes per side or until you have grill marks and the meat is just cooked through (they are pretty thin so won't take long). If you don't feel up to firing up the grill or just don't have one, you can also pan-fry the ribs.
4. Serve with steamed white rice or you can wrap the meat in lettuce and perilla or shiso leaves with julienned cucumber, sliced jalapeños and a dab of the dipping sauce.