These Korean-inspired short ribs are just the right combination of salty and sweet. Ask your butcher to cut the short ribs “flanken-style” if you don’t see this thin-cut rib in the case of the meat department.
| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 25 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1/2 cup soy sauce
- 1/2 cup firmly packed light brown sugar
- 1/3 cup mirin
- 1 tablespoon chili oil
- 1 tablespoon dark sesame oil
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- One 1-inch piece fresh ginger, peeled and minced
- 1 1/2 pounds Korean-style short ribs (thinly sliced beef chuck, flanken-cut; 1/2 inch thick)
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Whisk together the soy sauce, brown sugar, mirin, chili oil, sesame oil, fish sauce, garlic, ginger and 1/4 cup water. Place the short ribs in a shallow dish or large resealable plastic bag. Add the marinade and turn to coat. Cover or seal and refrigerate for at least 2 hours and up to overnight.
- Remove the ribs from the refrigerator and let come to room temperature. Drain and discard the marinade.
- Meanwhile, preheat the grill to medium-high heat (400 degrees F).
- Grill the ribs, covered with the grill lid, until browned and to desired doneness, 4 to 5 minutes on each side. Remove the ribs from the grill to a serving platter. Sprinkle with the green onions and sesame seeds before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 886 |
| Total Fat | 69 g |
| Saturated Fat | 28 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 28 g |
| Cholesterol | 129 mg |
| Sodium | 2197 mg |
Reviews
Oh my! Superb! I used freeze dried minced garlic and ground ginger because that’s what I had on hand. I didn’t garnish with sesame seeds or green onions because hey, things are tight right now. The only thing I might do differently next time is to cut the sesame oil in half. My family and I were craving something other than the same ole same ole and this didn’t disappoint. Definitely adding this to my recipe box.
I just made these and oh my goodness were they AMAZING! I marinated them for 3 hours and they were perfect. I served them with pho with diced vegetables. This one is a keeper for sure!
I am definitely saving the recipe of the marinade to use for years to come when I am in the mood for asian food. To be honest, since I watched the show I have used it 2 times already for chicken thighs and steak in less than a week. It is so delicious!!
Congratulations to Kardea and her beau.
The marinade makes these ribs super juicy