Korean Inspired Short Ribs

I craved Korean food in the midst of quarantine and being out of the city, going to any of my favorite restaurants wasn’t an option. So, I searched high and low online for a recipe that I could make at home. After 5+ trial dishes and modifying to my (and Louis’s) very specific taste buds, I finally nailed it! Don’t judge the photo, this recipe will impress any meat lover!

What you’ll need:

+ Short ribs (boneless typically have less fat on them vs. bone-in, but either will do)

+ 1/4 cup brown or coconut sugar

+ 1 cup coconut aminos

+ 1/4 cup sesame oil

+ 1/4 cup rice vinegar

+ 1/2 white onion, grated

+ 1 pear, grated

+ 1-2 scallion onion, chopped

+ 1/4 cup water

+ Salt, to taste

+ Sesame seeds optional

How to:

+ Combine all marinade ingredients in a jar or large bowl and mix very well

+ In a large plastic bag, add the short ribs, pour the marinade over and massage thoroughly making sure the marinade is evenly distributed

+ In an aluminum pan or baking dish with sides, lay the plastic bag flat. Try to have all the ribs lay flat or at least covered in the marinade.

+ Marinade in the refrigerator for at least 24 hours. The more, the better. I like to leave them for two days.

+ When you’re ready to make the short ribs, pour out the ribs + all the marinade into the baking dish and cover with aluminum foil.

+ Bake for 4-5 hours on 200F

ENJOY! xx