Easy Korean BBQ — Damn Delicious

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Easy Korean BBQ

Korean BBQ can be made right at home – it only takes 10 min prep and tastes so much better than eating-out! And it’s cheaper too!

Greetings from San Francisco! Jason and I had a rough couple of days but we are finally settling in our new home. Our place is a mess with at least 20 lingering boxes but I’m loving our new place. It’s a bit east of San Francisco in the suburbs so we can stay away from the congestion and traffic of the city but we’re still close enough to take the Bart to explore the city and scope out all of the new foodie places on my list.

But before I stay up all night unpacking and organizing the house, I have to share this recipe for Korean short ribs. It’s surprisingly so easy to make, requiring just a simple marinade overnight. And when you’re ready to eat, just throw these babies on the grill to your desired doneness and serve. It’s that easy! Not to mention, so much cheaper to make it right at home than eating out – it can get quite expensive!

Post updated April 30, 2015.

Easy Korean BBQ

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 20 minutes

Korean BBQ can be made right at home – it only takes 10 min prep and tastes so much better than eating-out! And it’s cheaper too!


  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 1 small Asian pear, peeled and finely grated
  • 3 cloves garlic, minced
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon sesame seeds
  • 2 green onions, thinly sliced
  • 2 pounds Korean style beef short ribs*


  1. In a medium bowl, whisk together soy sauce, brown sugar, pear, garlic, mirin, sesame oil, ginger, sesame seeds and green onions.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and short ribs; marinate overnight, turning the bag occasionally.
  3. Preheat grill to medium high heat. Add short ribs to grill and cook, flipping once, until desired doneness is reached, about 2-3 minutes on each side.
  4. Serve immediately.

*Korean-style short ribs can be found at most Asian markets. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs, resulting in a thin strip of meat, about 8-10 inches in length, with 1/2-inch thick rib bones lined on one side.

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So happy you made it and are getting settled! Good luck with all the unpacking!

These ribs look awesome and I am heading to check out the recipe now!

Good luck unpacking! I just had some Korean short ribs from a restaurant recently – so good, but I bet if I make it at home I’ll like it even better so I’m glad you posted this recipe!

Wow I am sure you earnt every last rib on this plate for what you had to go through. I hate moving and I only moved in my own state. Can not imagine the hassle you guys had to go through. I hope you settle in well.

Nothing better than korean ribs, period. Great recipe!

hey Chung-Ah,
I had no idea you were moving!! I love San Francisco. . I lived there for a few years before I was married. Well, we will have to catch up at IFBC! glad to hear you are settling in. . and yes, SF is quite the foodie town. . you are going to LOVE it. I, on the other hand, am moving to Madison, WI, still a little foodie town but on a different scale 🙂 see you in a couple of weeks!

Happy new Home! That’s awesome and these ribs. Want. Stat.

Congrats on the move!! And, wow, those short ribs look awesome. I need to check this out!

Yay! You’re here! Sorry haven’t had a chance to leave a comment lately but have seen your beautiful blog update from email! I really love what you did! These short ribs look amazing…going to check out the recipe!

Hope the unpacking goes well! These ribs look like such crowd pleaser!

Do you use boneless or bone-in short ribs?

You can use either, although I personally prefer bone-in short ribs.

Moving can be a real drag. You will get through it and it will be worth it. Never been to SF. I live in Canada. What I would like to know is how can a cook these ribs without a BBQ?

You can use a skillet or a grill pan on the stovetop. Easy peasy!

Woohoo! Glad you are getting settled in now! Moving is such a pain but the hard part is over now, right?!

These ribs look amazing! Definitely need to try something like this one day!

These short ribs look incredible! I have to go look at the recipe! 🙂
PS-Good luck settling in to your new place! San Francisco is one of my favorite cities!

I love your new design Chung-Ah! I hope you love your new home :)! And these Korean short ribs seriously look awesome!

Hi there. I love your blog. I stumbled upon it while searching for something else. Do you have a recipe for homemade kimchi? This is one of my favorite Korean staples…

Unfortunately, I do not have a recipe for homemade kimchi. I am hoping to learn from Jason’s mother who has been making kimchi for at least 30 years now. It’s truly an art form so once I master it, I will share the recipe.

Unfortunately I don’t have access to a grill and I would like to make these – can they be made in the oven or stove?

I do not recommend the use of the oven but you can certainly cook them in a skillet.

I have to say, this is now a go-to recipe in my house. I’ve made it at least a dozen times!!
We’ve tweaked it a bit, I use:
beef strips or thinly shaved beef instead of ground beef
Add cabbage, carrots, mushrooms and broccoli

Thanks again for this (now) favourite!

This marinade was awesome! Thank you! I saved the green onions for garnish instead of putting them in the marinade.

The cut of the ribs in your pictures look like they are cut through the rib. It looks like you can see the bone marrow. What is this cut called?

The cut is called “short ribs” or “beef rib”.

It called a Flank cut.

Good luck with all the unpacking 😉
These ribs look amazing and so flavourful and I have to try this later!

I just love your site!
Suzanne ;o)

Can this be made in the crock pot as I don’t have access to grill

Patty, here is a Slow Cooker Korean Beef recipe of mine that you can try instead: https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/.

is there an Asian grocery store in SF that you know sells this cut of short rib? Do you know if the Nijiya Market or places in Inner Richmond do? Would love to try it out!

Kukje Super Market in Daly City will definitely have short ribs.

So. Your post on Pinterest marked this dish as gluten free but soy sauce is not gluten free. I’m not sure if you added the note on the post that says gluten free but if so I would ask that you clarify for others that you are using a gluten free soy sauce. For those that are new to the gf world it’s easy to get excited to find yummy recipes (this being one of them) but may not be aware they will need to make substitutions. If you didn’t add the gf note..sorry. I’m excited to attempt the recipie with the substitutions!

Thesr ribs look delicious. We had Korean food not too long ago in Nashvillr and it wad so good. (We live just outside of Nashville). We love the different food place here, but if i can make it cheaper, I’m all for it. I’m orginially from Porterville and this on Place had Almond Chicken chow mein, it was a white almost clear sauce, you wouldnt have a receipe like that would you?

I actually don’t – sorry! – but that really sounds amazing!

Great easy basic recipe, for Korean Ribs. My mother in law always made huge stacks of these ribs for me as she knew I liked these. She was a great cook, old school Korean and thankfully my wife is a really good cook as well. I have learned a number of these dishes, including our old family rib recipe as well. Strangely I have always prepped the meat the way she showed me, and none of the recipes online seems to do what my mother in law always did. So here is a step that I think everyone is missing for this dish. You need to hammer out the meat from the bone with a meat hammer tenderizer. When you buy these ribs from your butcher or market typically they only have a small strip of meat close to the bone. Take a meat tenderizer mallet, one with the texture head with spikes and pound out that small strip of meat. It will flatten out and become quite a bit larger but thinner. Not only does it tenderize the meat, but it helps the marinade soak up in the meat much better. Plus because now the meat is a thinner strip cooking time is just a matter of getting that grill brazen look as it doesn’t take long at all being it is so thin.

For those posters who don’t have a grill, most all the Asian markets sell small table grills that use a can of propane and they work great for small parties as you can eat it right off the grill inside your house. We use a big plastic table cloth or newspapers around as sometimes they can be a bit messy. But they also work great for when you make Samgyupsal (Korean Pork Belly’s in red lettuce wraps), and don’t forget the Soju.

I made this for my family’s July 4th celebration and it was s knockout. The bbq was tender, flavorful and delicious. This recipe is my go-to recipe.

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