Korean Barbecued Short Ribs

Vicki Butts (lazyme)


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.


★★★★★ 3 votes

20 Min
10 Min


  • 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.

Printable Recipe Card

About Korean Barbecued Short Ribs

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Korean

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