Korean

Korean BBQ Beef Short Ribs

Medium · 40 min

Serves 4KoreanDairy-freeNut-free

Flanken-cut short ribs in a sweet-savoury soy marinade, grilled until caramelised. Wrap in lettuce with ssamjang.

40 minTotal time

4Serves

4Steps

KoreanCuisine

Method

Prep
Marinate
Combine soy, sugar, sesame oil, pear, garlic and ginger. Marinate ribs 2 hours.
Why: Pear enzymes tenderise the beef.
Cook from here
Finish
Grill hot
Grill over high heat 2–3 minutes per side until charred at edges.
Why: High heat caramelises the sugar in the marinade.
Cook from here
Serve
Rest briefly
Rest 2 minutes. Garnish with spring onions and sesame seeds.
Why: Brief rest keeps juices in the thin cuts.
Cook from here
Serve
Serve
Wrap in lettuce with rice and ssamjang.
Why: Lettuce wraps add freshness and crunch.
Cook from here

Freeze ribs 20 minutes before grilling — they char better without overcooking.

Prep
Marinate
Combine soy, sugar, sesame oil, pear, garlic and ginger. Marinate ribs 2 hours.
Why: Pear enzymes tenderise the beef.
Cook from here
Finish
Grill hot
Grill over high heat 2–3 minutes per side until charred at edges.
Why: High heat caramelises the sugar in the marinade.
Cook from here
Serve
Rest briefly
Rest 2 minutes. Garnish with spring onions and sesame seeds.
Why: Brief rest keeps juices in the thin cuts.
Cook from here
Serve
Serve
Wrap in lettuce with rice and ssamjang.
Why: Lettuce wraps add freshness and crunch.
Cook from here