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A Korean barbecue staple, flanken-style short ribs tenderize in a sweet and salty marinade that sizzles and chars when it hits the grill. Slideshow: More Short Rib Recipes 

Food & Wine

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Credit: Marcus Nilsson

Recipe Summary

active:
45 mins
total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce, brown sugar, pear, apple, pineapple, corn syrup, onion, salt, and garlic in a blender; process until smooth. Pour the mixture into a large bowl or 6-quart Dutch oven. Add 3 cups cold water, sake, and mirin.

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  • Add short ribs to marinade, and turn to coat. Cover and chill for at least 24 hours.

  • Preheat a charcoal or gas grill to medium-high (about 450°F).

  • Remove short ribs from marinade; discard marinade. Grill short ribs, uncovered, turning often, until slightly charred but still tender, 5 to 6 minutes.

  • Serve short ribs with rice, kimchi, and lettuce. To make wraps, spoon rice into lettuce leaves. Top with short rib meat and kimchi.

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