Korean-Style Boneless Short Ribs (Bulgogi) recipe provided by the Certified Angus Beef® brand.

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Korean-Style Boneless Short Ribs (Bulgogi)

Serves 4
Cuisine: Korean
Category: Steaks
Thinly sliced beef short ribs are marinated and seared in a skillet. Make this quick and easy Korean-Style Boneless Short Ribs (Bulgogi) recipe for a flavor-packed meal.
Prep Time
15 mins
Other Time
2 hrs
Cook Time
5 mins
Total Time
2 hrs 20 mins
  • 1 pound Certified Angus Beef ® boneless short ribs, sliced 1/4-inch thick
  • 1/3 cup soy sauce
  • 1/2 Asian pear (or 1 whole kiwi)), peeled
  • 3 scallions, sliced with green and whites separated
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons canola, peanut or vegetable oil (for frying)
  1. In a a blender combine soy sauce, pear (or kiwi), whites of scallions, garlic, ginger, sesame oil and honey to make a marinade. Blend on high until smooth.
  2. In a large zipper locking bag combine short ribs and marinade. Stir around to evenly coat short ribs and marinate refrigerated at least one hour.
  3. Remove short ribs from marinade (discarding marinade) and pat dry. Sear short ribs in a hot skillet in oil for 1-2 minutes per side, transfer to a clean plate and garnish with sliced scallion greens.
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