Prep time: 25 minutes
Total time: 55 minutes, plus overnight marination
for the beef:
1 ¼ cups|284 ml soy sauce
⅔ cup|142 grams light brown sugar
½ cup|125 ml mirin
1 cup||236 ml pear juice (about 1 ½ pears)
5 ounces|142 ml orange juice (about 3 oranges)
1 ounce|30 ml onion juice (about ½ onion)
½ ounce|12 ml garlic juice (about 9 cloves)
1 (1-inch) piece ginger, peeled and juiced
5 pounds|2.2 kg beef short ribs, bone-in, thinly sliced lengthwise into ½-inch thick strips (ask your butcher to do this)
for the onion and jalapeño pickle:
1 ¼ cups|285 ml soy sauce
1 ¼ cups|285 ml white vinegar
½ cup|110 grams granulated sugar
½ cup|75 grams kosher salt
2 jalapeños, stemmed and thinly sliced into rounds
1 medium yellow onion, thinly sliced
for the daikon pickle:
1 ¼ cups|262 ml rice wine vinegar
¾ cup|186 grams granulated sugar
2 teaspoons|7 grams kosher salt
1 medium daikon, peeled and julienned
1. Marinate the beef: Mix all of the ingredients, except the beef, in a large bowl with 1 ¼ cups|284 ml water until the sugar has dissolved. Add the short ribs and cover. Refrigerate for at least 6 hours.
2. Pickle the onions and jalapeños: Place the soy sauce, sugar, salt, and ¾ cups|140 ml water in a small saucepan over medium. Cook until the sugar and salt have dissolved, then pour over the onions and jalapeños in a medium bowl.
3. Pickle the daikon: Mix the vinegar, sugar, salt, and¼ cup|60 ml water in a small saucepan over medium. Cook until the sugar and salt have dissolved, then pour over the daikon in a small bowl.
4. Cook the short ribs: Heat a large cast-iron skillet over medium-high. Working in batches, add the ribs and cook, flipping once, until charred and cooked, about 2 to 3 minutes. Use scissors to cut into 1-inch pieces and serve and eat immediately alongside the pickles, kimchi, rice, and lettuce and sesame leaves. Oh, and don’t forget the ssamjang!!
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