Yak Korean Short Ribs with Peach

When the peaches are ripe here in Oregon, I think of every way possible to use them in savory and sweet dishes. I substituted peaches here for the traditional Asian pear in more traditional Korean recipes. You can make up whatever recipe sounds good to you. Just make sure it has some balanced salt, acidity and sweetness.


  • 1 lb 1/2 inch thick cut Korean or “flanken” style ribs

  • 2 Tbsp fermented garlic paste (Available from Whistling Duck Farm whistlingduckfarm.com) or minced fresh garlic

  • 1/2 tsp fresh ground black pepper

  • 1/2 tsp fresh ground Sichuan pepper

  • 2 Tbsp light Thai soy sauce (optional)

  • 2 Tbsp soy sauce or tamari

  • 4 Tbsp Indonesian medium sweet soy sauce or 2 Tbsp dark brown sugar

  • 2 tsp toasted sesame oil

  • 1/2 large onion or 1 small onion, minced

  • 1 large ripe peach, peeled and chopped

  • 2 tsp fresh ginger, chopped and peeled

  • Juice of one lime or lemon

Combine all ingredients and rub over rib pieces. Place ribs and marinade ingredients in a ziplock bag or shallow covered dish and refrigerate overnight, or 8-12 hours.


Preheat grill or cast iron pan and place on high heat. Sear ribs on each side for a minute or two. Let cool and enjoy!