With a cup of this delicious soup, you can brighten a chilly fall day.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 7 hrs |
| Total Time: | 7 hrs 25 mins |
| Servings: | 5 |
Ingredients
- ¾ cup soy sauce
- ¾ cup water
- 3 tablespoons white vinegar
- 2 tablespoons sesame oil
- ½ large onion, minced
- ¼ cup minced garlic
- ¼ cup dark brown sugar
- 2 tablespoons white sugar
- 1 tablespoon black pepper
- 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3- to 1/2-inch-thick across bones)
Instructions
- Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper, whisking until sugars dissolve. Submerge ribs in the marinade. Cover the bowl and refrigerate 7 to 12 hours; the longer, the better.
- Preheat an outdoor grill for medium-high heat.
- Remove ribs from marinade and shake off excess; discard marinade.
- Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Nutrition Facts
| Calories | 710 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 22 g |
| Sodium | 2231 mg |
| Sugars | 17 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
I let it marinate for almost 24 hours. It was Fabulous! I also cooked down the marinade after I took the ribs out to about 1/4 the volume and drizzled it over the cooked ribs, This is a permanent addition to my repertoire.
Amazing taste!! I would now try this on the smoker and finish off on the bbq!! Amazing flavour!! It needs the time to loosen the rib up!!
I have tried this recipe twice now, and every single time it takes much longer to cook the ribs than stated. I cooked my beef short ribs on the stove the first time for 25 minutes and it was horrible. Today I started on the grill outside for the stated time, and I had to then cook them on the stove for an additional 20 minutes inside to get them to rare. On med-high heat both times (grill at 400 F). This recipe sucks!
Looks easy and delicious!! Can’t wait to make today!!!
LOVE it! Never had I ever even tried these ribs until Easter. They were soooo yummy, even my picky eater couldn’t get enough! Came to find a recipe and of course, Allrecipes for the win, again! Have made em a few times since. Definitely in our dinner rotation:). The longer they marinate, the better the flavor so definitely be patient and allow at least the 24 hours (we’ve done 1/2 that time too, and longer).
Very yummy!
Delicious!
Excellent recipe! Reminds me of the korean bbq ribs i used to get at Shilla on Wilshire in Koreatown back in the 90s! Very tasty!!!
I was short on time so I only marinated for 4 hours. I followed the recipe exactly otherwise. It was a hit!!!! Whole family loved it.
Hav made other Korean Ribs that came out better.
have made this before with the thin cut ribs and they were much better than the thicker ones i happen to have
Made this for the first time. Followed the recipe and let it marinate for about 24 hours. Family of four devoured 4 lbs of flanken cut ribs. Loved it.
We have made this recipe many times and have found that cooking the meat over a wood fire or charcoal adds a nice smoky flavor that compliments the dish very well.
Delicious! I didn’t have any green onions but it still came out great. I also added a few table spoons of honey to this as my family and I find that the extra sweetness balances the spice from the black pepper and garlic very nicely. We grilled these a 4-5 minutes on each side after getting them to room temperate and they were amazing. The slight charring from the BBQ adds that extra something that a slow cooker can’t give. I don’t think I’ll ever use store bought Korean BBQ marinade again.
I tried making this. Followed all the instructions except I think I got lost when it came to the black pepper. I have ground peppercorn and ground black pepper. I opted for the ground black pepper but was weary of the amount so didn’t add the full tablespoon. Can someone after any advice here? I tasted and it was really spicy and bland.
Awesome
Yes I did make a few changes. I used Rice vinegar for the white vinegar. The 1 tablespoon of black pepper was way too much. I used about 1/2 and it was still too much. I added 1 1/2 cup of vegetable stock with 1 tablespoon or corn starch since I was serving with rice and wanted enough liquid. Other than the heat the taste was great. I will make it again with 1 teaspoon of black pepper.
This was so freaking good! My boyfriend loved it, he said it reminded him of real Korean short ribs! I replaced the water with Pepsi. I would highly recommend that! Then I BBQ’ed(coal) them about 4 mins on each side. Will be making these again soon! Next time I might add some sriracha or chili flakes to add some spice.
This was amazing! The flavor is perfect. My only complaint is that the meat wasn’t tender, so I would probably slow roast to fix this
Made it for Easter Sunday BBQ. Big Hit. Voted best by all family and friends. I skipped white sugar and used half of brown sugar to make it a bit healthier, but it’s still pretty sweet. I used more garlic, more onion, and more sesame oil. More flavorful. Grilling instruction is also perfect! Thanks!
I love the marinade and I add ginger zest, brown sugar, sesame oil to it. Short ribs are too fatty so I prefer skirt steak!