Grilled Korean Short Ribs - Weekend at the Cottage

Grilled Korean Short Ribs

Ingredients

Directions

  1. Place the ribs into a medium-sized bowl. Cover with water and soak for 30 minutes.
  2. Place the ingredients for the marinade into a small bowl and whisk together until the sugar dissolves.
  3. Drain the ribs. Transfer to paper towels and tamp dry before transferring them into a storage bag. Add the marinade ensuring that all of the ribs are coated within. Squeeze the contents of the bag to push the air out, then tightly seal. Marinate ribs in the fridge for at least 4 hours.
  4. Preheat grill to 500°F. Take the ribs out of the bag and discard marinade. Place the ribs onto the grill, spacing them out evenly. Grill for 2½ minutes before flipping and grilling the other side for an additional 2 minutes. Transfer cooked ribs to your work surface, chopping them into bite-size sections. Garnish with toasted sesame seeds and chopped scallions. Serve immediately.
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Grilled Korean Short Ribs

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Thinly sliced beef short ribs marinated in a garlic, ginger, soy sauce..

  • clock icon
    20 MIN
  • 4 SERVINGS
Grilled Korean Short Ribs

Your next barbecue will be delicious thanks to these GRILLED KOREAN SHORT RIBS!

Ribs are one of my go-to meal ideas, especially for a chill, relaxed get-together. These GRILLED KOREAN SHORT RIBS are especially wonderful because they’re easy to make and can be served either as a snack or easy-to-enjoy meal.

If you’re here because ribs are among your favourite things to make, you’ve come to the right place. After making this, we suggest you also try our TUSCAN-STYLE GRILLED RIBS with their distinctive chopped herb rub and balsamic glaze. This recipe for FRIDGE RIBS is also wonderful, and the story and process are both legendary up in these parts.

Let’s get back to the feature and review a few key points about making GRILLED KOREAN SHORT RIBS:

Ingredients for Grilled Korean Short Ribs

INGREDIENTS

The list of ingredients for this recipe might seem more extensive than some of our others. Much of that is owing to the marinade you’ll be creating (more about that below). A few of the ingredients fall under the category of imported specialty items available in your grocery store; look for mirin, Thai fish sauce and toasted sesame oil in that section.

Beef short ribs

RIBS

This recipe uses beef short ribs – click HERE to learn more about this cut of meat. Some people refer to them as “Miami ribs”, although a butcher may simply call them flanken ribs. Sometimes beef short ribs need to be ordered in advance, so best to speak to your butcher and explain the recipe.

The marinade for Grilled Korean Short Ribs

MARINADE

The marinade for these ribs is a wonderful combination of garlic, ginger, sweet, salty and spicy. Although the recipe directs that the ribs marinate for at least four hours, the longer the better. 

Toasted sesame seeds, chopped green onions and hot sauce

GARNISH

No need to get too fancy with the garnishes for this recipe – a sprinkling of toasted sesame seeds and chopped green onions will dress this dish up perfectly. If you enjoy your food a little more spicy, add a splash of your favourite hot sauce before serving. This recipe welcomes a bit of extra heat.

Grilled Korean Short Ribs

SERVE

Making this recipe has changed my appreciation for food that multi-tasks. You can serve these GRILLED KOREAN SHORT RIBS as an afternoon snack, pairing them with a refreshing cocktail like our TANQUERAY MALACCA. You can also enjoy them as a light party snack, serving them on a bowl of steamed rice – neat! I like serving them with a side of our CREAMY COLESLAW and a favourite vegetable like ROASTED ASPARAGUS. They’re tasty any way you serve them!

GRILLED KOREAN SHORT RIBS are a fantastic taste sensation!

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Grilled Korean Short Ribs

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Products used in this recipe

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Grilled Korean Short Ribs

Ingredients

  • 2 pounds beef short ribs - flanken cut
  • 4 cups cold water
  • ½ cup soy sauce
  • ¼ cup beef stock
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon mirin
  • 2 tablespoons chopped garlic
  • 2-inch knob ginger, peeled and finely chopped
  • ¼ cup dark brown sugar
  • ¼ cup chopped green onions
  • ½ teaspoon black pepper
  • chopped green onions, toasted sesame seeds, hot sauce as garnish

Directions

  1. Place the ribs into a medium-sized bowl. Cover with water and soak for 30 minutes.
  2. Place the ingredients for the marinade into a small bowl and whisk together until the sugar dissolves.
  3. Drain the ribs. Transfer to paper towels and tamp dry before transferring them into a storage bag. Add the marinade ensuring that all of the ribs are coated within. Squeeze the contents of the bag to push the air out, then tightly seal. Marinate ribs in the fridge for at least 4 hours.
  4. Preheat grill to 500°F. Take the ribs out of the bag and discard marinade. Place the ribs onto the grill, spacing them out evenly. Grill for 2½ minutes before flipping and grilling the other side for an additional 2 minutes. Transfer cooked ribs to your work surface, chopping them into bite-size sections. Garnish with toasted sesame seeds and chopped scallions. Serve immediately.

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