Homemade Korean BBQ Short Ribs

Name: Homemade Korean BBQ Short Ribs
Ingredients: 1 kosť beef short ribs; orange; pear; onion; garlic; ginger; sugar; mirin; rice vinegar; apple cider vinegar; white vinegar; soy sauce; daikon radish; water; salt; jalapeño; cabbage; kimchi; chayote; radish kimchi; leek

#beef#marinade#grilling#korean cuisine#munchies

Enjoy tender Korean-style beef short ribs marinated in a vibrant blend of fruit, garlic, and soy sauce, served with quick pickled vegetables for a flavorful, interactive grilling experience at home.

Ingredients extracted via AI

1 kosť beef short ribsorangepearoniongarlicgingersugarmirinrice vinegarapple cider vinegarwhite vinegarsoy saucedaikon radishwatersaltjalapeñocabbagekimchichayoteradish kimchileek

Procedure generated via AI

Slice the Korean-style short ribs into approximately quarter-inch thick pieces.
Remove the silver membrane and excess fat from the ribs to make them easier to chew.
Cut thicker pieces of the ribs in half to ensure quicker and more even cooking.
Score the beef diagonally to create an accordion effect, allowing the marinade to penetrate better.
Trim the fat around the bone and debone the ribs so the meat stays attached but is easier to eat.
Prepare the marinade by grating orange, pear, onion, garlic, and ginger to break down the proteins and tenderize the meat.
Squeeze out the juice from the grated ingredients and stir in sugar, mirin, soy sauce, and your choice of rice, apple cider, or white vinegar.
Place the meat in a resealable bag, add the marinade to cover the ribs, and mix well to distribute the marinade evenly.
Marinate in the refrigerator for 5 to 6 hours, up to a maximum of 10 to 12 hours to avoid over-tenderizing.
Make a quick pickled vegetable side by julienning daikon radish and pouring over a hot mixture of rice vinegar, water, sugar, and salt. Let it cool.