Hello! And welcome to the 33rd post of Pizza Rat's Paradise.
Taking a page from their packaging ingredients list, and making a few minor adjustments. I have to say, for a pre-made bunch of ribs shipped to my home, I was quite impressed with the ingredients list because there were barely any overly-processed ones and stayed pretty true to the authenticity of Korean flavors -- the only thing I was perplexed by was how they used pineapple juice as the tenderizing agent, but perhaps it was to cut costs. It could also be a regional thing or a proprietary measure -- I remember watching a vid of Roy Choi explaining his kogi recipes a while back and he used fresh oranges and citrusy fruits in the marinade.
Recipe:
Amounts given as rough estimates in parentheses as the marinade can be adjusted to one's own tastes and is dependent on circumstances -- I will say, if you've ever watched the Great British Bake-Off, or worked in a science/chemistry lab, you might be familiar with the particular phenomenon where even if 2 different people are given the same recipe, their end-results turn out differently from each other. Of course, no two people are the same; they each have their own unique sets of skills and experiences, and constraints at the time of assignment.
Ingredients:
(1 lb) Grass-Fed Beef Short Ribs, Thinly Sliced
Water (enough to cover everything)
(1/4 cup) Soy Sauce
(1 Tbsp) Liquid Sweetener (I recommend honey, agave syrup, or any to your liking/preference)
(2-3 Tbsp) Organic cane/brown sugar
(1 Asian Pear) Asian Pear Juice (I recommend using fresh Asian Pear - I have tried using pre-made juice from concentrate from the store, and it doesn't taste as good -- the flavor is just not there.)
(2-3 Tbsp) Mirin
(3 Cloves) Garlic
(1) Sweet White Onion
Directions:
Combine all ingredients except the beef in a blender and blend into a thin slurry.
Pour thin slurry in a container with the beef, and let marinate for however long -- I recommend letting it sit in the fridge for at least 1 hour, but one could cook it immediately if so needed.
Grill or pan-fry until fully cooked -- the sugars in the marinade will form a Maillard reaction, so it is typically best enjoyed with the edges of the meat will have the slightest char (that's when you can be confident that it is ready.)
Serve & enjoy! :) One can top with sliced green onion and sesame seeds for garnish if they wish.
If you have made it this far, thank you for reading! 💚
Appreciate any suggestions on what I should do next. If you would like to collaborate or support, feel free to comment, share, like below.
Accompanying Song: