Korean Barbecued Short Ribs
Savor the irresistible flavors of Korean Barbecued Short Ribs, a beloved Korean dish known for its tender, juicy beef and bold, savory-sweet marinade. This recipe features flanken-cut beef short ribs infused with a marinade made from soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and the unique addition of grated Asian pear, which tenderizes the meat and imparts a subtle fruity sweetness. With just 20 minutes of prep and a quick grill to achieve perfectly charred edges, these ribs are a show-stopping option for your next barbecue. Garnished with toasted sesame seeds and served alongside steamed rice and traditional Korean accompaniments like kimchi, this dish delivers an authentic taste of Korean cuisine in every bite. Perfect for special occasions or weeknight grilling, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds Beef short ribs (flanken cut)
- 0.5 cups Soy sauce
- 0.25 cups Brown sugar
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 4 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 stalks Green onions, thinly sliced
- 1 medium Asian pear, grated
- 0.5 teaspoons Red pepper flakes (optional)
- 1 tablespoon Toasted sesame seeds (garnish)
Instructions
Clean the short ribs by rinsing them under cold water and patting them dry with paper towels. Set them aside.
In a large mixing bowl, prepare the marinade by combining soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, sliced green onions, grated Asian pear, and red pepper flakes (if using). Whisk together until well combined.
Place the short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are completely coated.
Seal the bag or cover the dish with plastic wrap. Marinate the ribs in the refrigerator for at least 4 hours, preferably overnight, to fully infuse the flavors.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the ribs from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Grill the ribs for 2-3 minutes per side, or until nicely charred and cooked through. Be careful not to overcook, as the thin cut can become chewy.
Transfer the ribs to a serving platter and garnish with toasted sesame seeds and additional sliced green onions if desired.
Serve the Korean barbecued short ribs hot with steamed rice, kimchi, or your favorite Korean side dishes (banchan).
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 18.8 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
