- 1 1/4 pound boneless beef short rib, or any other meat, sliced about 1/8-inch thick
- 4 finely crushed garlic cloves
- 1 generous tablespoon freshly grated ginger
- 1/3 cup freshly grated Asian pear
- 1/4 cup grated yellow onion
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 or 2 tablespoon light brown sugar, depending on how sweet you like it
- 1 tablespoon Korean chile flakes (Gochugaru)
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
- Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
- Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
- Season meat with salt and a drizzle of vegetable oil. Toss.
- Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
- Red pepper powder
- Chipotle powder
- Cayenne pepper flakes
- guajillo powder
- chile de arbol
- chile pasilla
- Asian Pear
Notes from 2018 Mar 25:
- Bought 2.25 lbs of bone in short ribs. Maybe got a whole 1 lb out of it. Would prefer different meat.
- Couldn't find Asian pear, so used pineapple instead
- Used cast iron skillet over propane burner. Some pieces ended up a bit over even with only 2 minutes a side.