Korean Short Rib Roundup


I know what you’re thinking. It’s winter, and it’s cold and gray, and I just want some comfort food. Some hearty, umami-packed, meaty comfort food. And you’re right. But I haven’t gone off the deep end, either…there are still pears involved here. 

Pear enzymes are activated by the proteases in soy sauce (or the amino acids in coconut aminos). This savvy combination of ingredients works as a natural (and tasty) meat tenderizer in Korean short rib recipes, making this particular cut fall apart in your mouth. In the best kind of way.

I’ve gathered up three tasty-looking Korean short rib recipes, all featuring a different cooking method: grilled, braised, and slow cooked. Pick a pear (Bosc, Asian, whatever variety you can get your hands on). Grate it up. It’s time to get your meat on!

Nom Nom Paleo’s Slow Cooker Korean Grass Fed Short Ribs

Blue Kitchen’s Korean Oven-Braised Short Ribs

Tartine and Apron Strings’s Galbi (Korean BBQ Beef Short Ribs)

About Brittany

Hi! I’m Brittany Wilmes, program coordinator at Pear Bureau Northwest. As half of the Communications and PR department at the Pear Bureau, I write about pear pop culture for The Pear Dish—sharing everything pear, from fresh recipes to community involvement to fun décor ideas. Have an article or idea to share? Feel free to email me! In addition to blogging, I’m busy sharing the pear love on behalf of the Pear Bureau Northwest…and eating USA Pears!

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