Easy Korean BBQ Short Ribs
Easy homemade Korean BBQ short ribs with pear marinade, ready in under 5 hours. Pan-seared, tender, and packed with authentic flavor.
Ingredients
- 3 pounds beef short ribs, cut between bones into 2-3 inch pieces
- 1 medium Asian pear, peeled and grated (about 1 cup)
- ½ cup low-sodium soy sauce
- 3 tablespoons honey
- 3 tablespoons sesame oil
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 scallions, white and light green parts only, chopped
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean red chili paste)
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil for searing
- ¼ cup water
- 2 tablespoons toasted sesame seeds
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- 1
Pat the beef short ribs dry with paper towels and place them in a large bowl or resealable bag.
- 2
Combine the grated pear, low-sodium soy sauce, honey, sesame oil, minced garlic, ginger, chopped scallions, rice vinegar, gochujang, and black pepper in a separate bowl, stirring until the marinade is well combined and the gochujang is fully dissolved.
- 3
Pour the marinade over the short ribs, ensuring each piece is coated evenly, then refrigerate for at least 4 hours or preferably overnight to allow the flavors to develop and the meat to tenderize.
- 4
Remove the short ribs from the refrigerator 30 minutes before cooking to bring them closer to room temperature.
- 5
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and is nearly smoking, about 2 minutes.
- 6
Working in batches to avoid overcrowding, add the marinated short ribs to the hot skillet, reserving the marinade in a separate container.
- 7
Sear the ribs for 3-4 minutes on the first side without moving them, until a rich golden-brown crust develops.
- 8
Flip each rib and sear the other side for another 3-4 minutes until equally caramelized.
- 9
Pour the reserved marinade and water into the skillet around the seared ribs, then reduce the heat to medium-low.
- 10
Cover the skillet partially with a lid or foil and simmer gently for 25-30 minutes, turning the ribs occasionally, until the meat is tender and pulls easily from the bone.
- 11
Increase the heat to medium and simmer uncovered for 5 minutes more, allowing the sauce to reduce and thicken slightly, until it coats the back of a spoon.
- 12
Transfer the short ribs to a serving platter and drizzle with the reduced sauce from the skillet.
- 13
Garnish generously with toasted sesame seeds and fresh cilantro, then serve immediately with lime wedges on the side for brightening the rich, savory flavors.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Asian pear | ripe Bartlett pear or ½ cup pineapple juice | Asian pears are sometimes difficult to find, but regular pears and pineapple juice provide similar enzymatic tenderizing properties and natural sweetness |
| Gochujang (Korean red chili paste) | 1 tablespoon sriracha mixed with ½ teaspoon smoked paprika | Gochujang offers authentic flavor but sriracha with paprika creates a similar heat and depth while being more commonly stocked in regular grocery stores |
| Sesame oil | Extra virgin olive oil or avocado oil | Reduces saturated fat while maintaining richness; olive oil adds heart-healthy monounsaturated fats instead |
| ½ cup low-sodium soy sauce | ¼ cup low-sodium soy sauce plus ¼ cup tamari or coconut aminos | Reduces sodium further and adds complexity while maintaining authentic umami depth |
| 3 tablespoons honey | 2 tablespoons honey plus 1 tablespoon mirin or rice syrup | Reduces added sugar load while maintaining the caramelization and tenderness from natural sweetness |
| Vegetable oil for searing | Avocado oil or ghee | Both have higher smoke points and add richer flavor while being more nutrient-dense than refined vegetable oil |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 580 |
| Total Fat | 36g |
| Saturated Fat | 13g |
| Cholesterol | 135mg |
| Sodium | 720mg |
| Carbohydrates | 16g |
| Fiber | 1g |
| Sugar | 9g |
| Protein | 49g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
