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Korean Short Ribs

June 5, 2024 • 0 comments

Korean Short Ribs
It was the first time trying Korean-style short ribs and these were a hit! I marinated these for 4 hours but I think a few more would have made them even better. I'm going to make these ahead of time and put in the freezer for a quick meal next time we have these.
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (1 cup) Soy Sauce
  • (1/2 cup) Brown Sugar
  • (1/2 cup) Water
  • (4) Garlic cloves peeled and minced
  • (2 Tablespoons) Rice vinegar
  • (3) Sliced Green Onions
  • (5 lbs) Beef Short Ribs (Korean/Flanken)


  • Combine the Marinade: In a large, resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, garlic, rice vinegar, and sliced green onions. Massage the bag gently with your hands until the sugar is fully dissolved.
  • Marinate the Ribs: Add the ribs to the marinade, making sure each one is fully coated as it's added. Squeeze out all the air from the bag and seal it. Refrigerate for at least 4 hours or up to 24 hours, massaging the bag and turning it over a few times.
  • Preheat the Grill: Preheat an outdoor grill for high heat (450-500℉).
  • Grill the Ribs: Remove the ribs from the bag one at a time, letting the excess marinade drip off and place it on the grill. There should be no overlap. Discard any remaining marinade. Grill each side for about 3-4 minutes or until they reach about 125-130℉.
  • Serve: Place ribs on a serving platter and garnish with sliced green onions and sesame seeds.


  • Storage: Leftovers can be stored in a resealable plastic bag in the refrigerator for up to 2-3 days. Reheat in the oven, or eat them cold straight out of the fridge.
  • Make ahead: The uncooked beef can be frozen in the marinade for up to 6 months. Thaw in the fridge before grilling.
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