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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Korean Short Ribs

Great recipe for short ribs, trying to recreate a taste from a Korean Grill House restaurant. Turned out great.

Korean Short Ribs

5 lbs Beef short ribs
1 cup Brown sugar
1 cup Soy sauce
1/2 cup Water
1/4 cup Mirin
1 Small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tbsp minced garlic
2 tbsp Dark sesame oil
1/4 tsp Freshly ground black pepper
2 scallions, thinly sliced


1. Combine all the ingredients together and let sit at room temperature for 10 minutes
2. Place ribs in a resealable bag, add marinade and refrigerate for 4-6 hours.
3. Remove ribs and shake off excess liquid.
4. Cook ribs over med-high heat until well done.
5. Serve with rice.

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