Recipe courtesy of OB Noodle House & Sake Bar

Korean Style Wagyu Beef Short Rib

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  • Level: Intermediate
  • Total: 12 hr 25 min (includes marinating time)
  • Active: 25 min
  • Yield: 5 servings
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1 cup soy sauce

1 cup sugar 

1/2 cup Skrewball Peanut Butter Whiskey 

1/2 tablespoon sesame oil 

1/2 tablespoon toasted sesame seeds 

10 cloves garlic, pureed in a food processor

1 onion, pureed in a food processor, plus 1/2 onion, sliced 

1 Asian pear, pureed in a food processor

1/2 knob fresh ginger, pureed in a food processor 

5 pounds Wagyu beef short ribs, cut against the bone 1/2-inch thick 

1 tablespoon butter

1/2 onion, sliced

Chopped fresh cilantro, for garnish

Steamed rice, for serving


  1. Mix together soy sauce, sugar, whiskey, sesame oil, sesame seeds, garlic, pureed onion, Asian pear and ginger in a large bowl. Add the beef and make sure the beef is completely coated on all sides. Cover and refrigerate for at least 12 hours or up to overnight.
  2. Preheat a char grill or barbecue grill to high heat and put a cast-iron pan on the grill to preheat. Add some butter and sliced onion to the pan and add the short ribs to the grill. Cook to desired doneness, about 2 minutes per side for medium-rare. Cut the beef into bite-size pieces (one bone per piece). Put the rib pieces over the butter-sauteed onion. Garnish with cilantro. Serve with a side of steamed rice.

Cook’s Note

Cook the ribs a little longer on the first side for better grill marks and searing. Only flip the meat once for faster searing and better juiciness of the beef. While waiting for the second side of the beef to cook, cut the beef into bite-size pieces over the grill, and take off pieces as they are ready to ensure that all pieces cook evenly.