Korean-Style Soy and Pear Short Ribs
Flanken or bone-in ribs marinate in a soy, pear and garlic base, then braise on LOW until a fork slips in with no resistance.
Korean-Style Soy and Pear Short Ribs
Course: Main CourseDifficulty: Easy5
servings25
minutes7
hoursFlanken or bone-in ribs marinate in a soy, pear and garlic base, then braise on LOW until a fork slips in with no resistance.
Ingredients
3 lb flanken or bone-in short ribs
1/2 cup soy sauce
1 ripe Asian pear, grated
6 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
1/2 cup beef broth
2 green onions, sliced
1 tablespoon sesame seeds
1 tablespoon neutral oil
2 cups cooked rice, to serve
Directions
- Stir the soy sauce, pear, garlic, ginger, sugar and sesame oil into a thin marinade.
- Coat the ribs and rest them in the fridge for a few hours if you have the time.
- Lift the ribs out and pat them dry, keeping the marinade.
- Sear them in the neutral oil 1 to 2 minutes per side.
- Set the ribs in the slow cooker in one layer.
- Pour in enough marinade to come a quarter of the way up, then add the broth to dilute the salt.
- Cover and cook on LOW, checking early for thin strips, and about 7 hours for bone-in.
- Test with a fork; it should slip in and out with no resistance.
- Skim the fat from the sauce.
- Serve over rice with the green onions and sesame seeds.
Notes
- Soy concentrates. Dilute with broth, not water, and keep the pour shallow so the sauce does not end up too salty.
Why pear goes in a Korean-style marinade
Grated Asian pear contains enzymes that soften meat and adds gentle sweetness. Soy brings salt and depth, while garlic and ginger give heat and aroma.
A few hours of marinating gives the flavor a head start.
Swaps and serving
A ripe Bosc pear or a sweet apple can replace the Asian pear. Do not use a hard, unripe one, since it lacks both sweetness and enzymes. Low-sodium soy sauce is wise if you want more control over salt.
Serve over rice with kimchi, steamed greens and a cucumber salad.
Storing and the soy mistake
Leftovers keep 4 days. Reheat covered, adding water or broth if the sauce has reduced.
The usual mistake is skipping the broth. Soy gets saltier as it cooks, so the dilution is what keeps the dish balanced.
Serving it the Korean way
Set out small bowls of kimchi, sesame seeds and sliced green onion so people build their own plate. A spoon of the skimmed sauce over the rice is good. If you used flanken, pull the strips from the pot as soon as they are tender, since thin pieces finish first.
Korean-Style Soy and Pear Short Ribs at a glance
- Prep time: 25 minutes
- Cooking time: 7 hours
- Servings: 5 servings
- Ingredients: 12, led by flanken or bone-in short ribs, soy sauce, ripe Asian pear, garlic
Tips for Korean-Style Soy and Pear Short Ribs
Soy concentrates. Dilute with broth, not water, and keep the pour shallow so the sauce does not end up too salty.
Korean-Style Soy and Pear Short Ribs FAQ
How long does Korean-Style Soy and Pear Short Ribs take?
Korean-Style Soy and Pear Short Ribs takes 7 hours of cooking after 25 minutes of prep.
How many people does Korean-Style Soy and Pear Short Ribs serve?
This recipe makes 5 servings.
What do I need to make Korean-Style Soy and Pear Short Ribs?
12 ingredients, led by flanken or bone-in short ribs, soy sauce, ripe Asian pear, garlic. Amounts are in the recipe card above.
Part of: 10 Short Ribs Slow Cooker Recipes: Bone-In vs Boneless and What Changes
