Home  >  The Weekend Chef

The Weekend Chef

Weekend Chef: Korean BBQ Short Ribs

Posted 4:23pm on Wednesday, Oct. 30, 2013

Here in Texas we cook our short ribs whole, slow and low, often braising the ribs. In Korea, short ribs are crosscut thin against the grain (flanken style), and then marinated to tenderize and add that classic salty-sweet Korean BBQ flavor. Actual cook time is under 10 minutes, not hours, although the time marinating can be as long as 24 hours.

Fixing up a batch of these ribs is pretty easy; the hard part is finding crosscut short ribs in these parts. You occasionally see them in the grocery store, but I have had the best luck at my local Wal-Mart, just look for packages of short ribs labeled “flanken style ribs.”

Next you will need to marinate the ribs overnight in the sweet & salty soy sauce marinade. You can usually find pre-made marinades for Korean BBQ in the oriental isle of your grocery store, or you can make your own from the recipe bellow.

That is pretty much it, except for the grilling. 4 to 5 minutes each side on high heat. Like I said, pretty easy. I served my ribs with a side of rice. Actually, my rice cooker is from Korea. It is pretty high-tech with induction heat and high-pressure. It is controlled by a computer that talks to you… in Korean. If machines ever do take over, I think this rice cooker will be the ringleader. I have included a short video of the cooker in action underneath the recipe, just for fun.

Korean BBQ Short Ribs


3 pounds cross-cut (flanken) short ribs

4 cups Korean BBQ marinade

Sliced green onion for garnish

Marinade ingredients

1 cup soy sauce

1 cup cola

½ cup rice wine (optional)

¼ cup dark sesame oil

½ cup sugar

1 small onion, finely chopped

1 kiwifruit or ½ Asian pear, finely chopped

4 green onions, finely chopped

4 tablespoons minced garlic

1 tablespoon minced ginger

1 tablespoon toasted sesame seeds

Marinade directions

1. Place short ribs in a pan/dish that is deep enough to be able to cover ribs with the marinade.

2. Fill pan with water until the ribs are covered and let soak for 15 minutes, drain then cover with water again and let soak another 15 minutes. Drain and pat ribs dry with paper towel. This will remove the bone dust/chips from cross-cutting the ribs and also draw out some of the blood, making it easier for the marinade to be adsorbed.

3. While the ribs are soaking, mix all the marinade ingredients together in a bowl and stir together with a whisk. The Asian pear/kiwifruit in the marinade will help tenderize the ribs.

4. After the ribs have been soaked and dried, use a meat mallet/pounder or the butt of a knife handle to pound the rib meat next to the bones. This will help tenderize the meat and adds more surface area to BBQ, making for a better presentation.

5. Put one layer of ribs in pan and cover with some of the marinade, flip the ribs to make sure both sides are covered, then layer more ribs into the pan and repeat until you are out of ribs. Add remaining marinade to pan and refrigerate over night.

Cooking directions

6. Remove ribs from marinade and set aside on a plate.

7. Pre-heat grill to high direct heat (400ºF+).

8. Grill ribs for around 4 minutes a side (8-10 minutes total).

9. Ribs can be served whole or cut between the rib bones with kitchen shears into bite size pieces. Garnish with green onion and serve with rice.

Wow, these ribs turned out great! Salty and sweet, with a hint of smoky sesame flavor. Took only 15 minutes to fix, 30 minutes to prep. All the flavor magic is done overnight in the marinade. Be sure to check out the step-by-step pictures in the slideshow above the story.

Facebook: facebook.com/txweekendchef Twitter: @txweekendchef

We welcome your comments on this story, but please be civil. Do not use profanity, hate speech, threats, personal abuse, images, internet links or any device to draw undue attention. Our policy requires those wishing to post here to use their real identity.

Our commenting policy | Facebook commenting FAQ | Why Facebook?

Hey there. or join DFW.com. Your account. Log out.

Remember me