Serves 4

2 lb Korean style beef short ribs 

2 tablespoons chopped green onion

2 cups cooked white rice, warmed


6 tablespoons soy sauce

3 tablespoons light brown sugar

2 tablespoons honey

4 tablespoons rice cooking wine, mirin or red wine

2 tablespoons sesame oil

2 tablespoons minced garlic

2 teaspoons freshly ground black pepper

1 pear, pureed (may also use ½ cup apple sauce or 1/2 small pureed white onion)

1 tablespoon toasted sesame seeds



Mix all of the marinade ingredients together together in a large zip lock bag. Add short ribs to bag and shake to get the marinade all over the meat. After 15 minutes, shake the bag again and let sit in marinade for at least another 15 minutes, or up to an hour, shaking every so often.

Prepare grill for indirect grilling over medium heat. Place each short rib on the grill and let cook for about 5 minutes on both sides. Take ribs off the grill and place on a cutting board. Cut the ribs into smaller piece, with one bone in each piece. Sprinkle with chopped green onions and serve with warm white rice.