Korean Style Grilled Short Ribs
Sink your teeth into the bold, savory flavors of Korean Style Grilled Short Ribs, a quintessential dish that delivers a perfect fusion of sweet, smoky, and umami-rich goodness. Featuring flanken-cut beef short ribs marinated in a luscious blend of soy sauce, brown sugar, sesame oil, garlic, ginger, and the unique addition of grated pear for natural sweetness and tenderness, this recipe ensures every bite is melt-in-your-mouth delicious. Quick to grill and beautifully caramelized, these ribs are a backyard barbecue favorite or a weeknight dinner treat. Serve them hot off the grill, garnished with sesame seeds, alongside steamed rice, kimchi, or your favorite Korean side dishes for a feast that’s as authentic as it is irresistible. Perfect for those craving Korean BBQ at home, this recipe is a showstopper for any occasion.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds Beef short ribs (flanken cut)
- 0.5 cups Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Sesame oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, freshly grated
- 0.5 whole Pear or Asian pear, grated
- 2 stalks Green onions, finely chopped
- 1 tablespoon Rice vinegar
- 0.5 teaspoons Black pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear, chopped green onions, rice vinegar, and black pepper to make the marinade.
Rinse the beef short ribs under cold water to remove any bone fragments, then pat them dry with paper towels.
Place the short ribs in a large zippered plastic bag or a shallow dish, and pour the marinade over them, ensuring the ribs are evenly coated.
Seal the bag or cover the dish tightly and refrigerate for at least 6 hours, preferably overnight, for maximum flavor absorption.
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly lit and glowing red with a light ash coating.
Remove the short ribs from the marinade, allowing any excess to drip off, and discard the remaining marinade.
Place the ribs on the grill and cook for 3 to 4 minutes per side, or until they are caramelized and cooked through. Be careful not to overcook as the thin ribs cook very quickly.
Remove the ribs from the grill and let them rest for a few minutes before serving.
Garnish with sesame seeds if desired and serve immediately with steamed rice, kimchi, or other Korean side dishes.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 8.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 726 mg | 15% | |
*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.
