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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes. | 2. Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours. | 3. Remove short ribs to a plate and blot dry with paper towel to remove excess marinade. | 4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. | 5. Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asian pear	1		peeled cored sliced	-	-	-	-
sherry wine	1/3	cup		-	-	-	-
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
rice vinegar	1/4	cup		-	-	-	-
brown sugar	1/8	cup		104.5	26.9748	0.033	0.0
garlic	3	cloves	peeled	13.41	2.9754	0.5724	0.045
ginger	5	slices	peeled sliced	8.8	1.9547	0.2002	0.0825
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
chile paste	1	tablespoon		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
beef rib	4	pounds	trimmed	4971.456	0.0	317.7014	400.4381
green onion	1		chopped	19.17	4.0754	0.6887	0.3337

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.