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Gordon Biersch Korean Short Ribs Recipe
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Gordon Biersch Korean Short Ribs Recipe

Make our Gordon Biersch Korean Short Ribs Recipe at home. With our Secret Restaurant Recipe your Korean Short Ribs will taste just like Gordon Biersch.
Prep Time30 minutes
Active Time15 minutes
Marinating Time1 day
Total Time1 day 45 minutes
Course: Grilling Recipe, Main Course, Outdoor Cooking
Cuisine: American
Keyword: Gordon Biersch

Ingredients

  • 4 pound Korean-Cut Beef Short Ribs
  • 2 Asian Pear Apples peeled and cored
  • 2 large Onions
  • 5 cloves Garlic
  • 1 large knob fresh Ginger peeled and cut into 1-inch segments
  • 1/4 cup Honey
  • 3/4 cup Brown Sugar
  • 1 tablespoon crushed Red Pepper Flakes
  • 1/2 cup Sesame Oil
  • 2 tablespoons Sesame Seeds toasted
  • 1 cup Soy Sauce
  • 1 cup Sake
  • 1/2 cup Water
  • 1 Cucumber thinly sliced
  • 1/4 cup Rice Vinegar
  • 2 tablespoons Sugar
  • Salt to taste

Instructions

24 Hours Before Cooking

  • Place pear apples, onions, garlic and ginger in a food processor. Purée until smooth.
  • Pour into a medium bowl.
  • Add honey, brown sugar, crushed red pepper flakes, sesame oil, sesame seeds, soy sauce, sake and water. Whisk to mix well.
  • Place ribs in a shallow baking dish.
  • Pour prepared marinade over ribs. Turn ribs to make sure all surfaces are covered with marinade.
  • Place dish, covered, in the refrigerator, for 24 hours to marinate.

4 - 24 Hours Before Cooking

  • Place cucumber slices in a medium bowl.
  • In a small bowl, combine rice vinegar, sugar and salt, to taste. Mix well until sugar and salt have dissolved.
  • Pour mixture over cucumbers.
  • Store, covered, in the refrigerator, until ready to serve for at least 4 hours up to 24 hours.

When Ready to Cook

  • Remove ribs from marinade, allow excess to drip off (Discard marinade. Do not reuse.)
  • Grill to medium-rare.
  • Place ribs on a serving plate. Garnish ribs with marinated cucumbers.

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