Korean Barbecued Beef Short Ribs Recipe

Name: Korean Barbecued Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds Korean-style beef short ribs; 2 kiwis, peeled and pureed in a blender; 2 tablespoons light brown sugar; 1/2 cup soy sauce; 6 cloves garlic, finely chopped (2 tablespoons); 1-inch piece fresh ginger, grated (1 tablespoon); 2 tablespoons toasted sesame seeds; 2 tablespoons toasted sesame oil; 1 tablespoon honey; 1 tablespoon Korean red pepper powder; 1/4 teaspoon ground black pepper; 20-ounce bottle lemon-lime soda (see Notes); Vegetable oil for brushing

Servings: persons

4 pounds Korean-style beef short ribs
2 kiwis, peeled and pureed in a blender
2 tablespoons light brown sugar
1/2 cup soy sauce
6 cloves garlic, finely chopped (2 tablespoons)
1-inch piece fresh ginger, grated (1 tablespoon)
2 tablespoons toasted sesame seeds
2 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon Korean red pepper powder
1/4 teaspoon ground black pepper
20-ounce bottle lemon-lime soda (see Notes)
Vegetable oil for brushing

1
Using your hands, massage the short ribs with the kiwi puree.
2
Sprinkle each piece evenly with sugar and let sit while you make the marinade.
3
In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, pepper, and soda.
4
Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat.
5
Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
6
Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium.
7
While the grill is heating up, drain the ribs from the marinade.
8
Reserve the marinade for basting, if desired.
9
Brush the grill rack with oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side.
10
Baste with the reserved marinade during the first 10 minutes of grilling if you like.
11
Serve with freshly steamed short-grain rice and kimchi.

1472

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pounds Korean-style beef short ribs, 2 kiwis, peeled and pureed in a blender, 2 tablespoons light brown sugar, 1/2 cup soy sauce, and more.

Yes, Korean Barbecued Beef Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Barbecued Beef Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions