Print: The Real Deal Korean Beef Ribs

This is an authentic Korean beef rib recipe, not the Americanized version. This is super easy and a crowd pleaser. This is for 4 pounds of ribs. I find 2 tablespoons of honey is perfect for a not-so-sweet rib. This gives you the perfect amount of tanginess. However, if you like it sweeter you can add up to 3 tablespoons.

Prep

16 min

Cook

70 min

Servings

Difficulty

Hard

Ingredients

4 pounds Korean-style short ribs , beef chuck flanken, cut 1/3 to 1/2 inch thick across bones
0.5 cups reduced-sodium soy sauce
0.5 cups white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper
3 tablespoons water
1 tablespoon Asian , toasted
1.5 tablespoons Asian plum wine

Instructions

1 Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
2 Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
3 The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
4 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

Nutrition per serving

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