Korean Barbecued 
Short Ribs

These Korean barbecued short ribs will become an instant hit at any dinner party you attend.


Find more quick and easy recipes here. 

Prep Time
20 min
Cook Time
10 min
30 min


  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g