Korean Flanken Ribs with Shaved Cucumber & Radish Salad

The heavy-rotation dinner.

Flanken ribs are short ribs cut into thin cross-section slices one-quarter to one-half inch thick and include three or four pieces of bone. This tender rib cut marinates in minutes, cooks quickly on the grill and has a delicious, beefy flavor – talk about a weeknight win! Look for flanken ribs at the butcher counter of your favorite grocery store and at Asian markets.

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Prep Time
20 min
30 min



1. In a large bowl, whisk together soy sauce, two-thirds of vinegar, gochujang, one-half of sesame oil, honey, ginger and pepper. Add ribs and toss to coat. Set aside at room temperature for 10 minutes.

2. Meanwhile, using a mandoline, cut or peel cucumber and radishes into strips (for the cucumber, create strips lengthwise). Place in a colander and toss with salt; set aside to drain for 10 minutes.

3. Preheat a greased grill to high. Place ribs on grill, cover and cook until browned and charred in places, about 3 minutes. Flip with tongs and cook on second side, covered, until browned on second side, about 3 minutes more. (Alternatively, preheat broiler to high and line a baking sheet with foil. Arrange ribs on prepared baking sheet and broil 4 inches from broiler element until charred, about 3 minutes per side. Discard any fat and juices in pan.)

4. Pat cucumber mixture dry with paper towels. In a large bowl, toss vegetables with remaining one- third of vinegar and one-half of sesame oil.

5. Snip short ribs into 2-inch lengths with clean kitchen shears and serve with salad. Garnish with seeds.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 414
  • Carbohydrate Content 8 g
  • Cholesterol Content 69 mg
  • Fat Content 35 g
  • Fiber Content 2 g
  • Protein Content 18 g
  • Saturated Fat Content 13 g
  • Sodium Content 465 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 15 g
  • Polyunsaturated Fat Content 3 g