Executive Chef David Shim from COTE Miami shares his recipe for Korean-style beef short ribs that are diamond cut and marinated in soy sauce with brown sugar, ripe pears, and tart orange juice.
COTE’s signature diamond cut ensures every bite is super tender and soaks up maximum flavor. COTE’s sweet n’ savory marinade chars up beautifully for both sweet and umami flavors.
Korean-style beef short ribs recipe ingredients
For 4 to 6 servings
- 5 lbs Korean-style Beef Short Ribs
- 1 cup, 3 tbsp Soy Sauce
- 1.5 cup Water
- 1 cup Brown Sugar
- 2/3 cup Mirin
- 2/3 cup Orange Juice
- 1 small Onion, finely grated
- 2 ½ tsp Garlic, finely grated
- 1 tsp Ginger, finely grated
- 1 cup Asian Pear, finely grated
Instructions
In a bowl, whisk together all the ingredients until sugar is completely dissolved.
Pour the marinade over the short rib and let it sit for at least 6 hrs or overnight before use.
Turn the heat on medium high and add a tablespoon of oil.
Place the marinated short rib and let it start to caramelize. The marinade has a good amount of sugar so it will burn before the meat is fully cooked. The key is to move the meat around the pan and deglaze as you cook. If you do it correctly, you will be able to get a nice glaze over the meat.
Cook until it is golden brown with some bits of charred corners.
Slice and serve over a bed of rice.