Korean Barbecued 
Short Ribs

These Korean barbecued short ribs will become an instant hit at any dinner party you attend.
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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 cloves garlic, minced
  • 1/2 cup chopped scallions, divided
  • 1/3 cup reduced-sodium soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp Sucanat
  • 1 lb Korean beef short ribs (aka flanken-style), about 1/2-inch thick
  • High-heat cooking oil (such as grape seed or safflower), as needed
  • 12 lettuce leaves (TIP: Opt for red leaf, green leaf, Bibb or Boston.)
  • 2 cups cooked short-grain brown rice
  • Chile bean paste or other Asian hot 
sauce, optional


  1. In a small bowl, combine garlic, 6 tbsp scallions, soy sauce, sesame oil and Sucanat, whisking to dissolve Sucanat. Transfer mixture to a large, resealable bag along with beef. Transfer to refrigerator to marinate for at least 1 hour or overnight, turning occasionally.
  2. Heat a grill to medium-high and brush grates with cooking oil. Remove beef from marinade, discarding remaining marinade, and add to grill. Grill until just done, 2 to 4 minutes per side. Transfer to a platter and sprinkle with remaining 2 tbsp scallions. Serve lettuce, rice and chile bean paste (if using) on the side for guests to make their own lettuce wraps at the table.

Nutrition Information

  • Serving Size: 2 1/2 oz beef, 3 lettuce leaves and 1/2 cup rice
  • Calories: 360
  • Carbohydrate Content: 28.5 g
  • Cholesterol Content: 73 mg
  • Fat Content: 17 g
  • Fiber Content: 2 g
  • Protein Content: 23 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 422 mg
  • Sugar Content: 4.5 g
  • Polyunsaturated Fat Content: 3 g