Korean-Style Grilled Short Ribs with Ginger, Chiles

Name: Korean-Style Grilled Short Ribs with Ginger, Chiles, and Quick Kimchee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 1/4 cup rice vinegar; 1 tablespoon minced fresh ginger; 1 teaspoon minced garlic; 1 tablespoon minced fresh chile peppers of your choice; 1 tablespoon sugar; 1/2 cup Napa cabbage (Tianjin bok choy), sliced 1/4 inch thick; 1 cucumber, peeled, seeded, and thinly sliced; 1/2 red bell pepper, cored, seeded, and thinly sliced; 1 medium carrot, peeled and very thinly sliced; 2 1/2 pounds flanken-style beef short ribs, 1/2 to 3/4 inch thick; 1/3 cup soy sauce; 1/2 cup fresh lime juice (about 4 limes); 1 tablespoon minced garlic; 2 tablespoons minced fresh ginger; 1/4 cup roughly chopped fresh cilantro; 2 tablespoons minced fresh chile peppers of your choice; 3 tablespoons freshly cracked white pepper (or substitute black pepper); 1 teaspoon ground coriander

Servings: persons

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon minced fresh chile peppers of your choice
1 tablespoon sugar
1/2 cup Napa cabbage (Tianjin bok choy), sliced 1/4 inch thick
1 cucumber, peeled, seeded, and thinly sliced
1/2 red bell pepper, cored, seeded, and thinly sliced
1 medium carrot, peeled and very thinly sliced
2 1/2 pounds flanken-style beef short ribs, 1/2 to 3/4 inch thick
1/3 cup soy sauce
1/2 cup fresh lime juice (about 4 limes)
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
1/4 cup roughly chopped fresh cilantro
2 tablespoons minced fresh chile peppers of your choice
3 tablespoons freshly cracked white pepper (or substitute black pepper)
1 teaspoon ground coriander

1
Make the kimchee: In a small bowl, combine the soy sauce, rice vinegar, ginger, garlic, chile peppers, and sugar and whisk together well.
2
In a medium bowl, toss the cabbage, cucumber, red pepper, and carrot together.
3
Add just enough of the dressing to moisten the vegetables and mix well; refrigerate.
4
Place the short ribs in a large bowl.
5
Combine all the marinade ingredients in a small bowl and pour the mixture over the short ribs.
6
Cover and refrigerate for at least 1 hour and up to 3 hours.
7
Meanwhile, light a fire in your grill.
8
Remove the meat from the marinade and pat it dry with paper towels; discard the marinade.
9
When the fire has died down and the coals are very hot (you can hold your hand 5 inches above the heat source for only 1 to 2 seconds), place the meat on the grill and sear well on one side, about 3 minutes.
10
Turn and continue cooking to the desired doneness, about 3 minutes more for rare.
11
Remove the meat from the grill, cover loosely with foil, and allow to rest for 5 minutes.
12
Serve the ribs hot, accompanied by the kimchee.

796

kcal

Calories

Fat

Carbs

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

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 19 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon minced fresh ginger, 1 teaspoon minced garlic, and more.

Yes, Korean-Style Grilled Short Ribs with Ginger, Chiles, and Quick Kimchee 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-Style Grilled Short Ribs with Ginger, Chiles, and Quick Kimchee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions