Korean Beef Short Ribs Photo
Korean Beef Short Ribs

YIELD Makes 4 to 6 servings


2‑1/2 pounds beef chuck flanken-style short ribs, cut 3/8 to 1/2 inch thick*
1/4 cup water
1/4 cup soy sauce
1/4 cup chopped green onions
1 tablespoon sugar
2 teaspoons grated fresh ginger
2 teaspoons dark sesame oil
2 cloves garlic, minced
1/2 teaspoon black pepper
1 tablespoon sesame seeds, toasted
*Flanken-style ribs can be ordered from your butcher. They are cross-cut short ribs sawed through the bones, 3/8 to 1/2 inch thick.


  1. Place ribs in large resealable food storage bag. Combine water, soy sauce, green onions, sugar, oil, ginger, garlic and pepper in small bowl; pour over ribs. Seal bag tightly, turning to coat. Marinate in refrigerator at least 4 hours or up to 24 hours, turning occasionally.
  2. Prepare grill for direct cooking.
  3. Drain ribs; reserve marinade. Place ribs on grid. Grill ribs, on covered grill, over medium-hot coals 5 minutes. Brush tops lightly with reserved marinade; turn and brush again. Discard remaining marinade. Continue to grill, covered, 5 to 6 minutes for medium or until desired doneness is reached. Sprinkle with sesame seeds.
This recipe appears in: Asian
Serving Size: 1/4 of total recipe
Fiber 1 g
Carbohydrate 6 g
Cholesterol 124 mg
Saturated Fat 9 g
Total Fat 24 g
Calories from Fat 52 %
Calories 417
Protein 42 g
Sodium 1,153 mg
Fat 1
Meat 6
Starch 1/2
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