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ASIAN / RECIPE IDEAS

Korean-Style Pear & Soju Marinated Short Ribs

filler

“Korean-style” or “Miami-style” short ribs, also known as “flanken”, are a strip of beef cut across the bone, resulting in a thin strip of meat lined on one side with ½” thick rib bones. The thin slices are best marinated overnight and make for fast (and delicious!) grilling.

Serves: 4

Ingredients
16
Miami-style short ribs
½
Vidalia onion, peeled and chopped
4
Scallions, chopped
4
Cloves garlic, peeled
2
Asian pears, chopped
1 cup
Brown sugar
1 cup
Soy sauce
¼ cup
Soju or Mirin (rice wine)
2 tbsp.
Sesame oil
1 tsp.
Black pepper
¼ cup
Water

 

Marinade

  1. Roughly combine all ingredients in a food processor or blender. The marinade should be chunky, not puréed.
  2. Place short ribs in a large, shallow casserole dish. Pour marinade over ribs, cover dish with plastic wrap and refrigerate overnight.

 

Method

  1. Pre-heat outdoor grill or cast-iron grill pan to medium-high.
  2. Remove short ribs from dish, draining off and discarding excess marinade. Grill, turning once, to desired doneness, 3-5 minutes per side.

 

Tip

Garnish with thin-sliced green onions.


Serve whole pieces as a main course or use kitchen shears to cut into smaller pieces, for a starter or party nibble.

     

    Lychee, Cucumber & Daikon Salad with Chili Vinaigrette 

    Plate our Korean-Style Pear & Soju Marinated Short Ribs on a bed of this sweet-crunchy-spicy salad, layered with texture and flavour.

    Serves: 4

     

    Salad
    1
    Cucumber, peeled and medium diced
    4"
    Piece of daikon radish, peeled and medium diced
    2
    Celery stalks, small diced
    ½ cup
    Edamame, blanched and shelled
    1 tin
    Lychees in syrup, drained and medium diced.
    (Reserve 1 tbsp. syrup for vinaigrette.)
    1 shallot
    Peeled and thin sliced
    1
    Thai chili, finely sliced
    Celery leaves for garnish

     

    Vinaigrette
    ½ tsp.
    Garlic, minced
    1 tbsp.
    Lychee juice (reserved from the tin)
    ¼ tsp.
    Thai chili, finely chopped
    1 tsp.
    Rosewood Estates Winery honey
    1 tbsp.
    Fish sauce (or soy sauce)
    1 tbsp.
    Lime juice
    4 tbsp.
    Pusateri’s Delicato Extra Virgin Olive Oil

      

    Method 

    1. Combine vinaigrette ingredients using a small food processor or hand blender.
    2. Combine salad ingredients and toss with ¾ of the dressing, tasting and adding more as desired.

     

    Tips

    Garnish with celery leaves and additional chopped Thai chili.


    This salad tastes best cold, so chill until serving.

    Complete this menu with:

    Wildbrine Korean Kimchi


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