Korean-style BBQ Short Ribs

Total Time:
2 hr 50 min
Prep:
20 min
Inactive:
2 hr
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large short ribs
  • 2 scallions, chopped
  • 3 garlic cloves, minced
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1 teaspoon sesame seeds
  • 2 tablespoons sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon sake (recommended: Han Soju)
  • Cucumber Kimchi, recipe follows, optional
  • Cucumber Kimchi:
  • 5 small pickling cucumbers
  • 2 tablespoons salt
  • 2 cups water
  • 1 pound Chinese turnips, some julienned and some cut into circles
  • 1/4 cup julienned carrot
  • 2 cloves garlic, minced
  • 2 scallions, julienned
  • 3 hot red peppers, seeded and minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 1 cup chicken stock
Directions

Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.

Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.

Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy!

Cucumber Kimchi:

Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.

Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed.

For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.

Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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    11 Reviews
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    I have been making this about twice a year since 2006, just noticed I have never posted a review. The first time I made this I served it with Korean sticky rice and jar Kimchi I bought at the post Commissary for a unit pot-luck. A co-workers Korean wife ask "How come she as not met my wife yet since I am married to a Korean?" I laughed and said my wife is from Indianapolis. I made this after watching it on TV. She did not believe me for quite some time until she met my wife at the next unit function.
    Made this for my family and all liked it, but I do agree with other reviewers that it could use more sugar... My biggest complaint though is that I think it has a little too much sesame oil. I love the flavor sesame oil adds to food, but when its too much, it is overpowering. I'd half the amount of sesame oil in the recipe.
    Absolutely delicious!
    My whole family and fiends loved these ribs when i cooked them for my moms business party. they went very well. So i had to keep the recipe aropund for future use..thanks.
    Didn't like recipe- meat wasn't tender even though it was cooked.
    I used the marinade on chicken drumsticks and they came out great. I only had time to marinate for 2 hours, and definitely recommend marinating overnight for more flavor.
     
     I'm going to try the short ribs next weekend. I plan to tinker a bit by adding some ginger, and little more sugar.
    First time I had ever made short ribs. I didn't have sake so I made them with bourbon. My husband and I loved them!
    I added serrano chiles and ginger to this and it is great.
    This one's definitely a keeper with some minor adjustments. I used 1/4 inch short ribs cut across the bone. I also increased the amount of sugar to 1 cup brown sugar. When it's too cold to grill, I bake it in the oven at 350 degrees for 30 mins then flip ribs over for another 15 mins.
    I really liked this recipe even though bobby is not my favourite cook. The only thing I doctored was the amount of garlic which I doubled+ (after all Koreans are the biggest garlic consumers per capita) and I mashed it with a little salt in my marble mortar and pestle. Two thubs up for BF. By the way, I only rate 5 stars to incredibly good recipes which blow my mind so that is why it was a 4 stars.
    I decided to make this with chicken and used sangrea instead of rice wine. It was delicious and easy. Whipped it together a hour before a party and everyone loved it.
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