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
You Might Also Like
Pork Meatballs Sauerkraut

Learn how to cook the best Midwestern fare you've ever tasted, and all from the comforts of your own kitchen.

Roasted Herb Garlic Tenderloin

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

search recipes
  • Most Popular