Esther Choi, Eric Adjepong
Ingredients
- 1.5 lbs Korean short ribs (galbi), cut 0.5 inches thick across the bone
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1.5 tbsp sesame oil
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 pear, grated
- 2 scallions, chopped
- 1 tbsp toasted sesame seeds
- 1 tsp sugar
- 2 tbsp neutral oil for searing
- Fleur de sel and cracked black pepper to taste
Instructions
- Combine gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, ginger, grated pear, 1 tbsp sesame seeds, and sugar in a bowl. Whisk until smooth. Reserve 3 tbsp of marinade separately for finishing glaze.
- Pat short ribs completely dry with paper towels. Season generously with fleur de sel and cracked black pepper. Coat ribs thoroughly in the gochujang marinade, massaging into the meat. Let sit at room temperature for 15 minutes.
- Heat neutral oil in a cast iron or heavy-bottomed skillet over high heat until smoking (about 2 minutes). Place ribs bone-side down and sear for 3.5-4 minutes without moving, until deep caramelization forms.
- Flip ribs and sear the meat side for 3-3.5 minutes until browned. Reduce heat to medium-high, add reserved glaze to the pan, and tilt to coat each rib. Cook for 6-8 minutes, basting frequently with the pan glaze, until the ribs reach an internal temperature of 130-135°F for medium-rare.
- Transfer ribs to a warmed serving plate. Scrape remaining glaze from the pan and drizzle over the ribs. Garnish with chopped scallions and toasted sesame seeds. Rest for 2 minutes before serving.
Inspired by Esther Choi and Leah Cohen’s winning esther choi, eric adjepong. This is a plausible recreation, not the chef’s original recipe.