Prep Time::15 mins
Cook Time::5 mins
Additional Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::2
Ingredients
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1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
4 cloves garlic, finely crushed
¼ cup grated yellow onion
1 tablespoon freshly grated gingerroot
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar, or to taste
⅓ cup freshly grated Asian pear
¼ cup soy sauce
1 tablespoon Korean red pepper flakes (gochugaru)
½ teaspoon kosher salt
1 tablespoon vegetable oil, plus more for brushing skillet
2 cups hot steamed rice, or as needed
2 sliced green onion tops for garnish
Directions
Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
Season meat with salt and a drizzle of vegetable oil. Toss.
Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
Chef John Chef’s Note
You can marinate the beef for up to 12 hours, but I have good results with a 1- to 2-hour marination time.