This summer, try something different and grill up some Korean-style short ribs! These short ribs can be found at your local butcher shop and are a tasty addition to your grill this summer. This Korean Short Rib recipe marinates the meat for a fruity, garlicky, and sweet flavour that will have you coming back for seconds.
So, fire up the grill and give this recipe a try! You won’t be disappointed. And, don’t forget to garnish with green onions and sesame seeds before serving for that authentic Korean taste. Enjoy!
What Are Korean Short Ribs?
Korean short ribs are short ribs that are cut across the bone into thin strips. These thin strips of beef are then marinated in a variety of different sauces and spices. The most common marinade for Korean short ribs is a combination of soy sauce, sugar, garlic, and green onions,
Where Do I Get Korean Short Ribs?
Your local butcher shop is the best place to check for Korean Short Ribs. You may notice they are easier to find in the summer because there is a higher demand for short ribs in the winter (braised short ribs are irresistible!).
If you are having trouble finding them, you can substitute another cut of beef such as flat iron. Cut the flat iron into thin strips against the grain and marinate.
How Do I Prepare Korean Short Ribs?
The best way to prepare Korean short ribs is by marinating them overnight. This gives the meat time to absorb all of the flavors from the marinade. The next day, all you have to do is fire up the grill and cook them until they are slightly charred on the outside.
Korean Short Ribs
½ medium yellow onion, peeled
5 large garlic cloves, peeled
1 inch piece of fresh ginger, trimmed
1 cup water
1 cup soy sauce
½ cup packed light brown sugar
3 tablespoons mirin (rice wine)
¼ cup honey
3 tbsp sesame oil
2 tsp sesame seeds
1 Asian pear, peeled and seeded
½ tsp ground black pepper
3 lbs or Korean cut short ribs
¼ cup thinly sliced green onions
Make the marinade: Add all ingredients except the Korean ribs and the garnish (green onions and extra sesame seeds) to a blender and blend on high speed until smooth.
Place the Korean ribs in a baking pan or Ziploc bag. Pour the marinade over the ribs making sure they are completely submerged. Marinate in the fridge for 12 hours or overnight.
Remove the ribs from the fridge 30 minutes prior to cooking.
Preheat the grill to medium-high heat.
Shake the excess marinade off the ribs and discard the marinade. Place the ribs on the hot grill and cook for 3 – 4 minutes per side or until grill marks have formed.
Remove from the grill and garnish with sesame seeds and green onions.
Adapted by Chef Billy Parisi