Korean Short Ribs with Pear Radish Salad

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Korean Short Ribs with Pear Radish Salad

This cut, a.k.a. Miami steak or thinly cut flanken, is really tender when cooked right. Either braise it for hours or when sliced thinly, marinate and grill in minutes.

I love to cut the rib into three before serving, as it makes it easy to eat; trying to slice this cut of meat with a fork and knife during a casual barbecue can be tricky.             

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Short Ribs

  • 1 large Asian pear (or any pear) peeled, cored, and chopped
  • 3 scallions
  • 1 2-inch piece ginger or 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2-3 tablespoons honey, such as MANISHEWITZ
  • 1 teaspoon sriracha, or any hot pepper sauce
  • 3 pounds Korean short ribs

Pear Radish Salad

  • 1 Asian pear, finely diced (1⁄2 cup)
  • 1 bunch radishes or one large daikon radish, finely diced (1⁄2 cup)
  • 1⁄2 cup chopped herbs (tarragon, chives, and/or cilantro)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • Pinch of black pepper


Short Ribs

1. Combine marinade ingredients in a blender or food processor. 

2. Pour over meat and marinate overnight. Heat grill to high. 

3. Grill meat 3-4 minutes per side. 

4. Serve with pear radish salad.

Pear Radish Salad

1. Combine all ingredients together.