This dish contains the following allergens: Soybeans
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1.13kg
Korean or LA-style beef short ribs
MARINADE
66g
dark brown sugar
80ml
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
5cm
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
2 1/2 pounds
Korean or LA-style beef short ribs
MARINADE
1/3 cup
dark brown sugar
1/3 cup
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
2-inch
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
Utensils
Blender
Step 1
Place all marinade ingredients in a blender and blend until smooth. Then place the marinade and ribs in a large, resealable plastic bag.
Step 2
Massage the outside of the bag to work the marinade over all parts of the ribs, then place the bag in the refrigerator for 8 hours or more to marinate.
Step 3
When the ribs are marinated, preheat the grill. To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back unit it clicks into place. Close the hood.
Step 4
Select GRILL, set temperature to HI, and set time to 10 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
Step 5
When unit beeps to signal it has preheated, open hood and place half of the ribs on the grill grate, firmly pressing them down to maximize grill marks. Close hood.
Step 6
When cook time reaches 7 minutes, use silicone-tipped tongs to flip the ribs. Close hood to continue cooking.
Step 7
When cook time reaches 5 minutes, open hood and transfer ribs to a plate or cutting board and allow to rest. Repeat the cooking process with the remaining ribs.
Step 8
When cooking is complete, remove the ribs. Top with green onions and sesame seeds. If desired, serve with rice and kimchi.
Place all marinade ingredients in a blender and blend until smooth. Then place the marinade and ribs in a large, resealable plastic bag.
1.13kg
Korean or LA-style beef short ribs
MARINADE
66g
dark brown sugar
80ml
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
5cm
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
2 1/2 pounds
Korean or LA-style beef short ribs
MARINADE
1/3 cup
dark brown sugar
1/3 cup
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
2-inch
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
Step 2 of 8
Massage the outside of the bag to work the marinade over all parts of the ribs, then place the bag in the refrigerator for 8 hours or more to marinate.
1.13kg
Korean or LA-style beef short ribs
MARINADE
66g
dark brown sugar
80ml
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
5cm
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
2 1/2 pounds
Korean or LA-style beef short ribs
MARINADE
1/3 cup
dark brown sugar
1/3 cup
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
2-inch
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
Step 3 of 8
When the ribs are marinated, preheat the grill. To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back unit it clicks into place. Close the hood.
1.13kg
Korean or LA-style beef short ribs
MARINADE
66g
dark brown sugar
80ml
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
5cm
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
2 1/2 pounds
Korean or LA-style beef short ribs
MARINADE
1/3 cup
dark brown sugar
1/3 cup
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
2-inch
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
Step 4 of 8
Select GRILL, set temperature to HI, and set time to 10 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
1.13kg
Korean or LA-style beef short ribs
MARINADE
66g
dark brown sugar
80ml
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
5cm
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
2 1/2 pounds
Korean or LA-style beef short ribs
MARINADE
1/3 cup
dark brown sugar
1/3 cup
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
2-inch
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
Step 5 of 8
When unit beeps to signal it has preheated, open hood and place half of the ribs on the grill grate, firmly pressing them down to maximize grill marks. Close hood.
1.13kg
Korean or LA-style beef short ribs
MARINADE
66g
dark brown sugar
80ml
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
5cm
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
2 1/2 pounds
Korean or LA-style beef short ribs
MARINADE
1/3 cup
dark brown sugar
1/3 cup
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
2-inch
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
Step 6 of 8
When cook time reaches 7 minutes, use silicone-tipped tongs to flip the ribs. Close hood to continue cooking.
1.13kg
Korean or LA-style beef short ribs
MARINADE
66g
dark brown sugar
80ml
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
5cm
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
2 1/2 pounds
Korean or LA-style beef short ribs
MARINADE
1/3 cup
dark brown sugar
1/3 cup
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
2-inch
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
Step 7 of 8
When cook time reaches 5 minutes, open hood and transfer ribs to a plate or cutting board and allow to rest. Repeat the cooking process with the remaining ribs.
1.13kg
Korean or LA-style beef short ribs
MARINADE
66g
dark brown sugar
80ml
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
5cm
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
2 1/2 pounds
Korean or LA-style beef short ribs
MARINADE
1/3 cup
dark brown sugar
1/3 cup
soy sauce
1 1/2 tablespoons
honey
1 teaspoon
chicken bouillon powder
1 1/2 tablespoons
mirin
1/2
small yellow onion, thinly sliced
1/2
pear, grated
4
cloves garlic, minced
2-inch
piece of ginger, grated
1 tablespoon
dark sesame oil
1/4 teaspoon
black pepper
TOPPINGS (optional)
1 tablespoon
sliced green onions
1/4 teaspoon
toasted sesame seeds
Step 8 of 8
When cooking is complete, remove the ribs. Top with green onions and sesame seeds. If desired, serve with rice and kimchi.
