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korean barbecued short ribs

★★★★★ 4
a recipe by
Vicki Butts (lazyme)
Grapeview, WA

Flanken ribs refers to beef ribs which have been sawed across the bone to make 1/4-inch-thick strips about 6 inches long. If you can't find this cut, use any thin strips of tender beef.

★★★★★ 4
serves 4
prep time 20 Min
cook time 10 Min
method Grill

Ingredients For korean barbecued short ribs

  • 2 lb
    korean-style beef short ribs (also called flanken ribs)
  • 1 tsp
    cornstarch (dissolved in 2tsp water)
  • 2
    green onions, finely chopped
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
    minced ginger
  • 4 tsp
    toasted sesame seeds, crushed
  • 1/2 c
    chicken broth
  • 1/3 c
    soy sauce
  • 1/4 c
    dry sherry or chinese rice wine
  • 2 Tbsp
  • 1/4 tsp
    freshly ground white pepper

How To Make korean barbecued short ribs

  • 1
    Combine the marinade ingredients in a large bowl. Add the ribs, stir to coat, cover, and refrigerate for 6 hours or overnight.
  • 2
    Lift the ribs from the marinade and drain them briefly; reserve the marinade.
  • 3
    Place the ribs on a greased grill 3 to 4 inches above a solid bed of low-glowing coals (or place them 2 to 3 inches below the heat on a rack in a broiler pan).
  • 4
    Cook, turning once, until done to your liking, 3 minutes per side for medium-rare.
  • 5
    Meanwhile, bring the leftover marinade to a boil in a small saucepan. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
  • 6
    Transfer the ribs to a serving platter, pour the sauce over the ribs, and serve.

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