Korean Bulgogi Beef Short Ribs (Print View)

Juicy beef short ribs marinated in sweet, garlicky Korean flavors, grilled and garnished for perfect tenderness.

# Components:

→ Beef

01 - 1.5 kg flanken-cut beef short ribs (approximately 1 cm thick)

→ Marinade

02 - 120 ml (1/2 cup) soy sauce
03 - 60 ml (1/4 cup) brown sugar
04 - 60 ml (1/4 cup) mirin (or rice wine)
05 - 2 tablespoons honey
06 - 2 tablespoons sesame oil
07 - 4 cloves garlic, minced
08 - 1 Asian pear, peeled and grated (or 1/2 ripe Bosc pear)
09 - 1 small onion, grated
10 - 1 teaspoon freshly ground black pepper
11 - 2 green onions, finely chopped
12 - 1 tablespoon toasted sesame seeds (plus additional for garnish)

→ Optional Garnish

13 - Sliced green onions
14 - Sesame seeds

# Method:

01 - Rinse the short ribs under cold running water to remove any bone fragments. Thoroughly pat them dry using paper towels.
02 - In a generously sized bowl, combine all the marinade components. Whisk until thoroughly incorporated.
03 - Introduce the prepared short ribs to the marinade, ensuring each piece is completely coated. Cover the vessel and place it in the refrigerator for a minimum of 4 hours, or ideally, overnight.
04 - Prepare your grill or a grill pan by preheating it over medium-high heat.
05 - Remove the short ribs from the marinade, allowing any excess liquid to drip back into the bowl. Place the ribs on the preheated grill and cook for approximately 3–4 minutes per side, or until beautifully caramelized and cooked through.
06 - Transfer the cooked short ribs to a serving platter. If desired, garnish with sliced green onions and extra sesame seeds. Serve immediately alongside steamed rice and your favorite Korean side dishes.

# Expert Advice:

01 -
  • Ready in just 15 minutes of cooking time
  • Perfect balance of sweet and savory flavors
  • Impressive dish that's surprisingly easy to prepare
  • Restaurant quality results at a fraction of the cost
02 -
  • Authentic bulgogi marinade always contains fruit for natural meat tenderizing
  • Short ribs cook extremely quickly so never leave unattended
  • Perfect for meal prep as the flavor improves with longer marinating time
  • Can be cooked in batches for larger gatherings
03 -
  • The thickness of your short ribs matters tremendously for this recipe. Ask your butcher specifically for flanken cut ribs approximately 1 cm thick. Too thick and they will not properly absorb the marinade; too thin and they will overcook before developing proper caramelization.
  • When grilling, resist the urge to constantly flip the meat. Allow each side to develop proper caramelization by leaving it undisturbed for the full cooking time.
  • Finally, save some of the marinade before adding raw meat, then simmer it for 5 minutes to create a delicious dipping sauce for the finished dish.

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