Korean Short Ribs
After spending some of his high school years in Japan, Steve loves all the foods of the Asian Pacific. His Dad also spent time in Korea, and shared his love of some of the traditional Korean food he found there.
This recipe is inspired by one we found from Bobby Flay, but we’ve changed it and added to the flavors, making it more reminiscent of what Steve remembers of his time in Japan. They are super easy to make and a great grill recipe to add to the “usuals.”
Beef ribs are traditionally used and are called “Galbi,” meaning rib in Korean. They are a thin strip of beef cut across the bone from the chuck end of the short ribs or cut “flanken”. The rub used here is just super simple; brown sugar. Let it sit for 30 minutes at room temperature.
Make the marinade.
This recipe calls for a single portion of marinade. If desired, the sauce can be doubled, keep separate and use the 2nd portion for a sauce to serve with the meal.
After zesting the lime add the juice, soy sauce, garlic, mirin, sesame oil and grated onion.
Season with salt and pepper then whisk all together.
The short ribs are ready for the marinade.
Marinate in a zip close bag.
Place the ribs in first (we use a double bag) and then pour the marinade in. Place in the refrigerator for at least 4 hours or overnight.
Ready for the grill. After the good long marinade these are sweet and tangy and going to be oh so good.
Quick turn on the grill. They only need 3-4 minutes a side. On this night we used the Big Green Egg, but they cook well on any type of grill.
They cook really quickly so be sure to have the rest of the meal ready.
Place on a platter and garnish with green onion then they are ready to serve.
Serve with simple jasmine rice on the side and the extra sauce, simmered for about 30 minutes until slightly thickened. On this night we also served with our Thai Green Salad. The salad recipe can be found HERE.
Korean Style Short Ribs
Ingredients
- 4-5 lbs Korean style beef short ribs (cut across the bone)
- 1 cup light brown sugar, packed
- Zest of one small lime
- 1/4 cup fresh lime juice
- 1 cup soy sauce
- 4 tablespoons minced garlic
- 1/4 cup mirin (rice wine)
- 1/2 onion, peeled and grated
- 2 tablespoons sesame oil
- 1/4 teaspoons freshly ground black pepper
- 2 green onions sliced diagonally for garnish
Instructions
- Sprinkle the brown sugar over the ribs. Using your hands, evenly coat on all sides. Let sit at room temperature for 10 minutes.
- While the ribs are sitting, prepare the marinade. In a bowl, whisk together the zest, lime juice, soy sauce, garlic, mirin, onion, sesame oil and black pepper.
- Once mixed, placed the ribs in a large zip sealing back. Pour the marinade in and seal tightly. (you may need two bags). Refrigerate for at least 4 hours and up to over night, turning the bag a few times to ensure the marinade fully coats the ribs.
- Heat the grill to medium-high. Remove the ribs from the marinade. Discard the marinade.
- Place the ribs on the hot grill. Grill 3-4 minutes and turn. Grill 3-4 minutes more. As these are very thin a total of 8 minutes should bring them to medium rare to medium. If desired, cook a few minutes more. Remove from the grill and place on a platter. These can be cut into smaller pieces or served whole. Garnish with the green onions. Enjoy!
- To create a sauce, if desired, double the marinade recipe. Place 1/2 the marinade into a small sauce pan (do not mix this half with the raw meat). Before grilling heat the sauce to a boil. Reduce to a simmer and cook for about 10 minutes. Serve alongside the ribs, with some jasmine rice.
