Grilled Short Ribs with Scallion Salad and Brown Rice

Name: Grilled Short Ribs with Scallion Salad and Brown Rice
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1.5 pound beef flanken short ribs (cut across the bone); 0.5 Asian pear (grated); 6 tablespoon soy sauce; 3 tablespoon brown sugar; 3 tablespoon mirin; 2 clove garlic (minced); 1 teaspoon fresh ginger (grated); 0.5 teaspoon black pepper; 1 tablespoon sesame oil; 1.5 cup brown rice (uncooked); 3 cup water; 6 green onions (cut into 3-inch lengths and thinly julienned); 2 tablespoon gochugaru; 2 tablespoon white vinegar; 1 teaspoon sugar; 1 teaspoon sesame seeds (toasted)

Flavorful beef short ribs, marinated and grilled to perfection, paired with a refreshing, sharp scallion salad (pajori) and hearty brown rice for a balanced Korean BBQ experience.

Prep: 30 min
Cook: 35 min
Total: 1 hr 5 min
Servings: 3
Cuisine: Korean
Difficulty: Medium
Cost: $9.23/serving

Dietary

Nut-Free
Dairy-Free
High-Protein

Ingredients

1.5 pound beef flanken short ribs (cut across the bone)
0.5 Asian pear (grated)
6 tablespoon soy sauce
3 tablespoon brown sugar
3 tablespoon mirin
2 clove garlic (minced)
1 teaspoon fresh ginger (grated)
0.5 teaspoon black pepper
1 tablespoon sesame oil
1.5 cup brown rice (uncooked)
3 cup water
6 green onions (cut into 3-inch lengths and thinly julienned)
2 tablespoon gochugaru
2 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon sesame seeds (toasted)

Instructions

Rinse the flanken short ribs under cold water and pat dry with paper towels.
In a large bowl, whisk together the grated Asian pear, 6 tablespoons soy sauce, brown sugar, mirin, 2 cloves minced garlic, grated fresh ginger, and black pepper. Add the short ribs, tossing to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
Rinse the brown rice thoroughly. In a saucepan, combine the brown rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the water is absorbed and rice is tender. Let sit, covered, for 5-10 minutes.
Prepare the scallion salad: In a medium bowl, combine the julienned green onions, gochugaru, white vinegar, 1 teaspoon sugar, 1 tablespoon sesame oil, and toasted sesame seeds. Toss gently to combine. Set aside.
Preheat a grill or a cast-iron skillet over medium-high heat. Lightly oil the grates or pan.
Remove the short ribs from the marinade, shaking off excess. Grill or pan-sear the ribs for 3-5 minutes per side, depending on thickness and desired doneness. The marinade sugar can burn quickly, so watch carefully and reduce heat slightly if needed.
Once cooked, remove the ribs from the heat and let them rest for a few minutes. Fluff the brown rice. Serve the grilled short ribs immediately with the scallion salad and brown rice.

Notes

Flanken-cut short ribs are ideal for grilling as they cook quickly. If you prefer boneless short ribs, adjust grilling time to ensure they are cooked through but still tender.

Nutrition (per serving)

Calories: 750
Protein: 52 g
Carbohydrates: 75 g
Fat: 25 g
Fiber: 7 g
Sodium: 1450 mg
Saturated Fat: 9 g
Sugar: 15 g
Cholesterol: 120 mg