This recipe for Korean style short ribs with pear brandy is inspired by Galbi, which traditionally uses a grated Asian pear and rice wine in the marinade. Trading these ingredients for a healthy pour of pear brandy gives the dish even more pear flavor. Short ribs can sometimes be tricky to find, so head over to your local butchershop (we love Piccone’s Corner), and ask your butcher for flanken style, ½ inch thick slices. With a meal like this, you simply can’t skimp on cocktails! Pop some bubbly and shake up a round of Pear French 75s.
Ingredients:
3 lbs beef short ribs, sliced ½” thick across the bones
For the marinade
⅓ cup dark brown sugar
⅓ cup soy sauce
⅓ cup New Deal Pear Brandy
1 TBSP sesame oil
1 tsp gochujang (Korean chili paste)
1 small onion, roughly chopped
7-8 garlic cloves, roughly chopped
2 TBSP chopped fresh ginger
Freshly ground black pepper
For the sauce
2 TBSP gochujang
1 tsp white sugar
1 TBSP sesame oil
¼ cup soy sauce
1 tsp rice vinegar
Freshly ground black pepper
For serving
Lettuce leaves
Kimchi
Steamed rice
Method:
1. Make the marinade: combine all marinade ingredients in a food processor and process well combined, but still a little chunky.
2. Pour the marinade over the ribs. Use your hands to make sure the marinade is well distributed over the ribs. Refrigerate for at least 2 hours and up to overnight.
3. Make the sauce: combine all the sauce ingredients in a bowl and whisk until the sugar dissolves. Set aside.
4. Allow the ribs to come to room temperature for at least 30 minutes prior to cooking. Line two large sheet trays with tin foil and distribute the ribs between the trays (making sure to leave a good amount of space between them).
5. Set the broiler to high heat. Working one tray at a time, broil the ribs until they are well caramelized and a good amount of fat has cooked off. Flip the ribs once and cook until the other side is also well caramelized, about 5 minutes per side.
6. Transfer the cooked ribs to a platter and serve with the sauce, lettuce leaves, kimchi, and steamed rice.
