Ingredients
660 g (4 ea) beef short ribs (on the bone)
seasoning① : 40 g (pear 100 g, 1/5 ea) pear juice, 15 g (1 tbsp) refined rice wine
seasoning sauce② : 36 g (2 tbsp) soy sauce, 12 g (1 tbsp) sugar, 15 g (onion 50 g, ⅓ head) onion juice
9.5 g (½ tbsp) honey, 14 g (1 tbsp) minced green onion, 8 g (½ tbsp) minced garlic
0.3 g (⅛ tsp) ground black pepper, 3 g (½ tbsp) sesame salt, 13 g (1 tbsp) sesame oil
13 g (1 tbsp) edible oil
10 g (1 tbsp) pine nuts
Preparation
- Cut the beef ribs into 6~7 cm-long, remove excess fats and tendons from bone (500 g), soak it in plentiful water for a total 3 hours, changing the water every hour to draw out the blood.
- Slice the meat of ribs into 0.5 cm-thick, taking care not to separate the meat from the bone edges. Put narrow slits on both sides of the meat.
- Blend seasoning ① and seasoning sauce ②.
- Prepare pine nuts powder (6 g).
RECIPE
- Marinate the beef ribs with seasoning ① for 10 min.
- Marinate the beef ribs again for 30 min.~1 hour after adding seasoning sauce ②, mix by fumbling with hands to soak the meat with sauce evenly.
- Preheat the grill and oil. Grill the beef ribs on high heat at about 15 cm above the heat, for 2 min. for each side taking care not to be burnt.
- Coat the beef ribs with seasoning sauce ② again and grill it for another 1 min. then sprinkle pine nuts powder on it.
