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.             

Korean Short Ribs with Pear Radish Salad

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

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Servings

4 Servings

1x2x3x

Ingredients

• 1 large Asian pear or any pear tttttpeeled, 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 tttttMANISHEWITZ
• 1 teaspoon sriracha or any hot pepper sauce
• 3 pounds Korean short ribs
• 1 Asian pear finely diced ttttt(1/2 cup)
• 1 bunch radishes or one large tttttdaikon radish finely diced ttttt(1/2 cup)
• 1/2 cup chopped herbs tarragon, tttttchives, and/or cilantro
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• Pinch of black pepper

Instructions

• Short Ribs
• Combine marinade ingredients in a blender or food processor. 
• Pour over meat and marinate overnight. Heat grill to high. 
• Grill meat 3-4 minutes per side. 
• Serve with pear radish salad.
• Pear Radish Salad
•  Combine all ingredients together.
•