Entrees

Korean Style Barbecue Beef

Thinly sliced short ribs marinated in soy, honey, ginger and Asian pear, then grilled until the edges char. Wrap in lettuce, top with rice, eat.
Gluten-free
Dairy-free

Recipe Information

Total Servings: 4

Korean-style barbecue beef with lettuce, rice, and a glass of red wine on a dinner plate.

Ingredients

  • ½ Asian pear
  • ¼ cup soy sauce
  • 5½ tbsp honey
  • 1 tsp ginger (grated)
  • 3 cloves garlic (minced)
  • ½ tsp chili flakes
  • 10½ –3 lbs. beef shortribs (sliced about 1/4 ” thick)
  • 2 tbsp sesame seeds (toasted)
  • 2 tbsp green onions (minced)

Directions

  1. Step 1

    Peel and core the Asian pear. Grate into a bowl on the fine side of a box grater. Add the soy sauce, honey, ginger, garlic and chili flakes. Stir to combine. Place the beef in a shallow dish and pour the marinade over the top. Cover and marinate overnight in the refrigerator.

  2. Step 2

    To make the dish, remove the beef from the refrigerator and allow to come to room temperature. Heat a grill to high heat. Lay the slices of beef on the hot grill and sear on both sides until cooked through. Baste with the marinade during the last couple minutes of cooking. Garnish with the sesame seeds and chopped green onion.

  3. Step 3

    Enjoy with a glass of Cakebread Cellars Benchland Select Cabernet Sauvignon.

Pair with These Wines

2019 Benchland Select Cabernet Sauvignon

Napa Valley

Sourced from select benchland sites, this Cabernet Sauvignon showcases plum and blueberry notes and that classic Rutherford dust finish shaped by well‑drained soils and ideal growing conditions.