Sock-It-To-U Korean BBQ - Deb

Recipe Rating:
 1 Rating
Serves: 2-4
Prep Time:
Cook Time:


2 lb beef ribs sliced 1/3 inch
6 tsp sesame seeds
2 tsp sesame oil
1 small carrot shredded
2 large garlic clove diced
2 tsp white vinegar
1/4 c brown sugar, firmly packed
1/3 c sprite
1/4 c phil. soysauce
1 tsp onion powder
1 tsp fresh chili paste out of the jar

The Cook

Debbie Wilson Recipe
Well Seasoned
Sunshine, FL
Member Since Jun 2011
Debbie's notes for this recipe:
I love Korean BBQ! It can be made many different ways. This recipe is for the those who like thier mouth to sizzle!Want to pucker, or heat up, or mouth? Well here you go, enjoy a different amazing flavor on your home grill! This reacipe is perfect.It is easy cheap, and fun.
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Copy righted:
Get a large bowl and add all ingred. and cover.Place the bowl in the Fridg. overnite or few hours longer for best results.
When your ready to cook: heat grill to a medium high.Charcoal is better but most ppl have gas.Place the long rib slices across the bars carefully.Close lid and cook about 4 mins.each side.This dish should be served right away, and eaten quickly for best results.Simple and amazing!! Get ready to heat your mouth!
After trying this recipe, you can add or take away chili paste. Good luck!


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user Debbie Wilson Debedeb - Jun 21, 2011
I shared a photo of this recipe. View photo
user Robin DuPree robdupree - Jun 22, 2011
user LeAnna Shaw mykidsmom - Jul 2, 2011
can you buy these ribs 1/3 in. or do you have to ask your butcher to slice it that way for you? They look AWEsome!
user Lauri Funk Lauri8433 - Jul 16, 2011
This sounds a lot like bulgogi. I'm curious about the soy sauce. What is phil. soy sauce?
user Pam Jacobs pamsings - Jul 27, 2011
It's called Toyo, usually found alongside other sauces such as fish sauce (patis) and sugar cane vinegar (suka). The flavor of Philippine soy sauce is a combination of ingredients made from soybeans, wheat, salt, and caramel, is interestingly milder compared to its Asian counterparts—possibly an adaptation to the demands of the Filipino palate and its cuisine. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese shōyu. (Wikipedia)

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