Korean short ribs are a favorite, and they're a snap to make at home with this easy recipe. You can even substitute sliced rib-eye or chicken for ribs.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
710 Calories
Recipe Instructions
Step 1
Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Step 2
Gather all ingredients.
Step 3
Serve and enjoy!
Step 4
Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper, whisking until sugars dissolve.
Step 5
Submerge ribs in the marinade. Cover the bowl and refrigerate 7 to 12 hours; the longer, the better.
Step 6
Preheat an outdoor grill for medium-high heat. Remove ribs from marinade and shake off excess; discard marinade.
Ingredients
2 tablespoons white sugar
2 tablespoons sesame oil
3 tablespoons white vinegar
1 tablespoon black pepper
0.75 cup water
0.75 cup soy sauce
0.25 cup dark brown sugar
0.5 large onion, minced
0.25 cup minced garlic
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3- to 1/2-inch-thick
