The Real Deal Korean Beef Ribs


  • 4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
  • ½ cup reduced-sodium soy sauce
  • ½ cup white sugar
  • 2 tablespoons honey
  • 2 tablespoons minced garlic
  • 2 tablespoons ground black pepper
  • 3 tablespoons water
  • 1 tablespoon Asian (toasted) sesame oil
  • 1 ½ tablespoons Asian plum wine
  • Directions

  • Step 1

    Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.


  • Step 2

    Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.

  • Step 3

    The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling.Remove the ribs from the marinade and discard the marinade.

  • Step 4

    Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

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