Short Ribs With Korean-Style Marinade
Tender short ribs marinated in a savory Korean-style sauce, grilled to perfection, and topped with scallions, offering bold flavors perfect for a flavorful barbecue feast.
Ingredients
- 1/4 cup soy sauce ⓘ
- 3 tablespoons sugar ⓘ
- 3 tablespoons sesame oil ⓘ
- 2 teaspoons sesame seed ⓘ
- 2 teaspoons white vinegar or rice wine vinegar ⓘ
- 5 garlic cloves, pressed ⓘ
- 2 teaspoons minced ginger ⓘ
- ground black pepper ⓘ
- 18 scallions, trimmed ⓘ
- 6 (1 to 1 1/2-inch) beef short ribs or 1 to 1 1/2 lb. flank steak or other beef ⓘ
Instructions
- Combine soy sauce, sugar, sesame oil, sesame seed, vinegar, garlic, ginger, and black pepper in a large Ziploc bag.
- Place the beef short ribs or flank steak into the marinade and seal the bag.
- Marinate overnight, turning the bag occasionally.
- Remove the meat from the marinade.
- Pour the marinade into a saucepan and bring to a boil, then reduce slightly.
- Preheat the grill to medium-high heat.
- Grill the meat over charcoal, basting with the boiled marinade.
- During the last 4 to 5 minutes of grilling, grill the trimmed scallions.
Tips & Substitutions
For added depth, consider substituting brown sugar for the white sugar to enhance the caramelization during grilling. If you can't find sesame oil, use a neutral oil and add a bit of toasted sesame seeds for flavor. To save time, marinate the meat for at least 4 hours, but overnight is best for maximum flavor absorption.
Serving Suggestions
Serve the grilled short ribs with a side of steamed rice and kimchi for a traditional Korean meal. Grilled scallions offer a nice crunch and flavor contrast; consider pairing with a light salad or pickled vegetables. This dish pairs beautifully with Microwave French Onion Soup for a unique dining experience.
Storage & Reheating
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, or use the microwave on low power to retain moisture. Baste with a bit of the leftover marinade for extra flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Short Ribs With Korean-Style Marinade contains roughly 1330 calories, with 65g protein, 238g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (285% of the Daily Value), iron (191% of the Daily Value), and protein (130% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 836mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, flank steak works well as a substitute for short ribs due to its similar texture. Other cuts like skirt steak or even brisket can also be used, but be mindful of cooking times as they may vary. Just ensure to marinate properly for the best flavor.
How do I know when the meat is done grilling?
For short ribs, aim for an internal temperature of around 145°F (63°C) for medium rare. If using flank steak, cook to your preferred doneness, generally about 6-8 minutes per side for medium. Let the meat rest for a few minutes before slicing to retain juices.
Can I make this recipe in advance?
Absolutely! You can prepare the marinade and marinate the meat a day ahead. Just grill it the following day for a quick and flavorful meal. The flavors will intensify, making it even more delicious. Perfect for a busy weeknight or weekend gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).