The crown jewel of Korean barbecue: beef short ribs butterfly-cut across the bone and marinated in a rich, complex syrup. The high heat of the grill melts the heavy marbling and connective tissue, resulting in a meat that is both tender and intensely flavorful, with a smoky, caramelized exterior.
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Soak the short ribs in cold water for 1 hour to remove excess blood, then pat dry.
Combine soy sauce, pear, honey, mirin, ginger, garlic, and sesame oil in a blender and pulse until smooth.
the ribs for at least 4 hours , ideally overnight, in the refrigerator.
over high-heat charcoal or a very hot pan.
quickly to achieve a dark char without overcooking the center. Flip only once if possible.
Cut into bite-sized pieces with kitchen scissors and serve immediately with ssam set.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
