Spicy Korean Barbecue Beef Short Ribs

October 1, 2020
Created by Harmons
2 hours 45 minutes
Serves 4-6
  • 3 lb flanken-style beef short ribs, cut in 1/2" slices
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/8 cup mirin
  • 2 Tbsp minced garlic
  • 1 Tbsp minced fresh ginger
  • 1 Tbsp dark sesame oil
  • 1/2-1 tsp cayenne or gochujang
  • 1 tsp Chinese 5-spice powder
  • 1/8 tsp freshly ground black pepper
  • 1/2 cup grated sweet onion
  • 1/2 cup grated pear
  • 1 Tbsp chopped green onion

Soak ribs in cold water for 20 minutes. Pat dry.

In a medium bowl, combine brown sugar, soy sauce, water, mirin, garlic, ginger, sesame oil, cayenne, five-spice, black pepper, onion, pear, and green onions.

Place ribs in a resealable freezer bag and add marinade. Remove any air and seal. Turn bag several times to let marinade coat ribs evenly. Refrigerate for 2 hours, turning occasionally, or up to overnight. Discard marinade.

Preheat a grill or grill pan to medium-high heat. Lightly oil grill grate.

Cook ribs until grill marks appear, 2-3 minutes per side. Garnish with green onions.