Korean Beef Barbecue
Korean beef barbeque is within your reach—at home—with this simple recipe. A marinade made with Asian pear, scallions, garlic, soy sauce, and rice vinegar gives an authentic, tender result.
Ingredients
- 1 large Asian pear, peeled, cored, and roughly chopped
- 3 scallions, trimmed and roughly chopped
- 6 large garlic cloves
- 2 cups water
- 3/4 cup soy sauce
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 12 flanken-style beef ribs (4 lbs | 1.8 kg), 1/2 inch (12-mm) thick
- 2 tablespoons toasted sesame seeds
Instructions
- In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the water, soy sauce, sugar, and the rice vinegar. Process until well combined.
- Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours.
- Prepare the grill for direct cooking over high heat, [450°F to 550°F (230°C to 290°C)].
- Brush the cooking grates clean. Lift the ribs from the marinade 1 at a time, letting the excess liquid and solid bits fall back into the bowl before laying them on the grill. Discard the marinade.
- Grill the ribs over direct high heat, with the lid open, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds.
Nutrition
Serving: 1portion | Calories: 391kcal | Carbohydrates: 21g | Protein: 45g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1786mg | Fiber: 2g | Sugar: 16g