Beef

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3.5 LB (1.5 kg) of LA style beef short ribs

85ml Soy sauce

Water

60ml Honey or 85g brown sugar

8 cloves Garlic

1 Onion

5-10g Ginger

1 Pear

2 Tablespoons Toasted sesame oil

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Ssamjang

2 Tbsp Soybean paste

1 tbsp Hot pepper paste

1 Green onion

1 clove Garlic

1tsp Honey

1tsp toasted sesame oil

1tsp Toasted sesame seeds

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1. Trim excess fat from the short ribs and rinse a couple times in cold water.

2. Soak the ribs in cold water for 10-20 minutes to remove the blood.

3. Make marinade: In a large bowl, add soy sauce, ⅓ cup water or cooking wine, honey (or brown sugar), and 1 tsp ground black pepper.

4. Blend Korean pear (about 2 cups’ worth), garlic, medium onion, and 1 tsp of chopped ginger until it turns into a white creamy liquid. Add it to the soy sauce base and add toasted sesame oil.

5. Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water.

6. Add the ribs to the marinade and mix it well, by hand. Keep it in the refrigerator for at least an hour. Overnight is better but an hour is ok if you are short of time.

7. Make ssamjang dipping sauce: Mix soybean paste, hot pepper paste, stalk of chopped green onion, minced garlic, honey, toasted sesame oil, and sesame seeds in a small bowl with a spoon.

8. Grill, pan fry, or BBQ the ribs. The LA style cut is thin, so they’re cooked much faster than usual ribs. It takes only about 5 minutes! When both sides are cooked, put them on a serving plate. Cut the meat part off the bone with scissors into bite-sized pieces.

9. You can serve this with rice and kimchi, too.