Asian / Beef

BBQ Korean Short Ribs

Anyone who has been to a Korean BBQ restaurant knows about Korean short ribs. Delicoulsy sweet and incredibly moorish.

Marinating the meat is the trick, at least 24 hours for taste and to allow the tenderising enzymes to do their work.  Grilling the ribs on high, leaves them with a slightly biter-sweet coating and luscious beef flavour that will keep you coming back for more and more.

I used 1 kg of beef short ribs.  Ask your butcher to cut them as narrow as possible and then ensure there are no bone fragments.  If you’re really fussy, try and remove the membrane from the the boney edge.


  • 1 cup soy sauce
  • 1/2 cup water
  • 1/2 cup Sake
  • 1 cup caster sugar
  • 3 tablespoons sesame oil
  • Good grind of black pepper
  • Using a microplane, grate
  • 3 garlic cloves,
  • 1/2 inch knob fresh ginger
  • 1/2 white onion
  • 1/2 nashi pear
Combine all the ingredients and pour over the beef short ribs.  Allow to marinade at least 24 hours.
When cooking, grill on high heat until well-done and slightly charred.

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