Low FODMAP Korean BBQ Short Ribs
We love short ribs – all kinds! Check out our Short Ribs with Horseradish and also our recipe for Short Ribs with Orange and Rosemary. These Low FODMAP Korean BBQ Short Ribs feature flanken-style cut short ribs, meaning they are cut across the bone, which is typically of the Korean approach.
This recipe sticks closely to the classic preparation, which the exception of a lot of garlic that is found in most recipes. Our recipe uses some Garlic-Infused Oil to bring garlic flavor to the dish.
Asian Pears = Nashi Pears
You might have noticed an entry in the Monash app that says “Nashi” pears. These are also referred to as Asian pears and they are lab tested to be low FODMAP in amounts of 5 g.
That is not a lot of Asian pear! But we came across many recipes for Korean Short Ribs that called for Asian pear and we wanted to follow suit, using a low FODMAP (per serving, of course) amount, which is what this recipe contains.
The pear is puréed as part of the marinade and a little goes a long way. It adds a singular sweetness that sugar alone cannot duplicate.
Not All Garlic Oil Is the Same
You will note that I use vegetable oil based Garlic-Infused Oil for this recipe. You can make your own, with our excellent recipe, or you can buy it. I am partial to the Tourangelle brand.
Read labels! Most commercially prepared Garlic-Infused Oil is based on olive oil, and while that is our choice for many dishes, especially with Italian and Mediterranean flavors, it is not always appropriate.
When it comes to Mexican and Asian cooking, in particular, olive oil is discordant. But you want garlic flavor! The solution is to use vegetable oil based garlic-infused oil, as we have here.
You might also want to check out our Very popular Low FODMAP Super Quick Korean Beef dish.
Low FODMAP Korean BBQ Short Ribs
Our Low FODMAP Korean BBQ Short Ribs are easy and PACKED with flavor.
Low FODMAP Serving Size Info: Makes 2 pounds (910 g) of short ribs; about 12 short ribs; 6 servings; serving size 2 short ribs
- ½ cup (120 ml) low sodium soy sauce; use gluten-free if following a gluten-free diet
- ¼ cup (60 ml) water
- ½ cup (107 g) firmly packed light brown sugar
- 6 tablespoons (30 g) sliced scallions, green parts only, divided
- 6 tablespoons (90 ml ) white wine, or rice wine (mirin)
- ¾ ounce (20 g) Asian pear, with peel, cut into small pieces
- ¾- inch (8 g) knob of peeled fresh ginger
- 1 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon Garlic-Infused Oil, made with vegetable oil, or purchased equivalent
- Black pepper
- Cayenne pepper
- 2 pounds (910 g) short ribs, flanken-style, about ½-inch (12 mm) thick
- 1 teaspoon sesame seeds
Add the soy sauce and water to the carafe of a blender then add, in order, the brown sugar, 4 tablespoons of the scallions, wine, pear, ginger, rice vinegar, sesame oil and Garlic-Infused Oil. Blend until smooth. Taste and season with black pepper and cayenne.
Pour into non-reactive bowl. Add meat to marinade and turn meat over and over to coat thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours or overnight. (I like to do this in a large zip-top plastic bag, as it is the best way to get the maximum surface area of the meat in contact with the marinade).
Preheat broiler to high with oven rack about 4-inches (10 cm) below heat source. Place a flat rack on a rimmed roasting pan. Remove short ribs from marinade, allowing excess to drip back into the bowl, and arrange ribs on rack spaced out evenly so that they are not touching (you might have to broil in 2 batches).
Broil for 3 minutes, flip short ribs over, and broil for another 3 to 4 minutes or until cooked through and a few char marks show here and there.
Meanwhile, pour leftover marinade into a small saucepan and bring to a boil. Simmer for a few minutes until thick and syrupy, whisking often. Brush short ribs with this concentrated sauce, sprinkle with remaining scallion greens, sesame seeds and serve immediately.
- Flanken-style short ribs, which is what you need for this recipe, are cut across the bone. You might have to special order them as they are not common in all markets.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.