Grilled Korean Marinated Short Ribs
Experience the irresistible aroma and flavor of these Grilled Korean Marinated Short Ribs. Marinated to perfection in a blend of soy sauce, Chinese rice wine, garlic, and ginger, these ribs are a savory delight with a hint of sweetness and spice. Perfect for BBQs, family gatherings, or office potlucks, they’re versatile and forgiving. Prepare ahead and freeze the marinated ribs for a quick go-to meal that will never fail to impress. Grilled to medium-rare perfection, these ribs are succulent, juicy, and best served with steaming hot rice and a side of thickened marinade sauce.
4
Servings
650
Calories
11
Ingredients
Ingredients
sesame seeds
2 tablespoons (toasted and ground)
low sodium chicken broth
1/2 cup
soy sauce
1/3 cup
Chinese rice wine
1/4 cup (or dry sherry)
sugar
2 1/2 tablespoons
garlic
2 tablespoons (minced)
ginger
1 tablespoon (minced)
green onions
2 (finely chopped)
chili-garlic sauce
2 teaspoons
beef short ribs
2 lbs (Korean style (flanken ribs))
cornstarch
1 teaspoon (dissolved in 2 tsp water)
Instructions
1
Toast the sesame seeds: In a dry frying pan over medium heat, toast the sesame seeds for about 3-4 minutes, stirring frequently, until they are light golden brown. Remove from heat immediately and allow them to cool. Once cooled, grind the seeds using a spice grinder or food processor until fine.
2
Prepare the marinade: In a large mixing bowl, combine the ground sesame seeds, low sodium chicken broth, soy sauce, Chinese rice wine or dry sherry, sugar, minced garlic, minced ginger, chopped green onions, and chili-garlic sauce. Mix until the sugar is dissolved and ingredients are thoroughly combined.
3
Marinate the ribs: Add the Korean-style beef short ribs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to let the flavors deeply infuse the meat.
4
Prepare the grill: Preheat your grill to medium heat. Ensure the grill is well-oiled to prevent sticking.
5
Grill the ribs: Remove the ribs from the marinade, allowing excess to drip back into the bowl. Reserve the marinade. Place the ribs on the grill, about 3-4 inches above a bed of low-glowing coals or on medium heat if using a gas grill. Cook the ribs for approximately 3 minutes on each side for medium-rare.
6
Thicken the marinade: While the ribs are grilling, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat and cook for about 3 minutes. Stir in the cornstarch dissolved in 2 teaspoons of water. Stir continuously until the mixture boils and thickens to a sauce-like consistency.
7
Serve: Arrange the grilled ribs on a serving platter. Serve hot with steamed rice and the thickened marinade sauce on the side.
Nutrition Information
45g
Fat
30g
Carbs
50g
Protein
1375mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Grilled Korean Marinated Short Ribs?
They are beef short ribs marinated in a savory and sweet blend of soy sauce, rice wine, garlic, and ginger, then grilled to perfection.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 650 calories.
How long should the short ribs be marinated?
The ribs should be marinated for at least 4 hours, though letting them sit overnight is preferred for deeper flavor.
What type of beef ribs are best for this recipe?
You should use Korean-style beef short ribs, also known as flanken-style ribs.
Can I substitute Chinese rice wine?
Yes, dry sherry can be used as a substitute for Chinese rice wine.
How do I prepare the sesame seeds for the marinade?
Toast the sesame seeds in a dry pan for 3-4 minutes until golden, then grind them finely using a spice grinder or food processor.
Is this recipe spicy?
The recipe includes 2 teaspoons of chili-garlic sauce, giving it a mild to moderate hint of spice.
What is the recommended grill temperature?
The ribs should be cooked over medium heat on a gas grill or over low-glowing coals.
How long do the ribs take to grill?
They take approximately 3 minutes per side for a medium-rare finish.
What should I serve with these ribs?
They are best served hot with steaming white rice and the thickened marinade sauce.
How do I make the marinade sauce?
Simmer the reserved marinade for 3 minutes, then stir in a cornstarch slurry and boil until it reaches a thick consistency.
Can I freeze the ribs?
Yes, you can freeze the marinated ribs to have a quick go-to meal ready for later.
What is the fat content of this dish?
There are 45 grams of fat per serving.
How much protein is in each serving?
Each serving provides 50 grams of protein.
What is the sodium content per serving?
One serving contains 1375mg of sodium.
How many carbohydrates are in this recipe?
There are 30 grams of carbohydrates per serving.
What ingredients are used to thicken the sauce?
A mixture of 1 teaspoon of cornstarch dissolved in 2 teaspoons of water is used to thicken the sauce.
How many garlic cloves are needed?
The recipe calls for 2 tablespoons of minced garlic.
What kind of broth is used in the marinade?
The recipe uses 1/2 cup of low sodium chicken broth.
What is the total number of ingredients?
There are 11 main ingredients in this recipe.
Should the grill be oiled?
Yes, ensure the grill is well-oiled before cooking to prevent the ribs from sticking.
How much ginger is required?
You will need 1 tablespoon of minced ginger.
What are the primary flavors of this dish?
The dish is savory, slightly sweet, and features notes of garlic, ginger, and sesame.
Is this recipe suitable for a BBQ?
Yes, it is tagged specifically for BBQ and outdoor grilling.
Can these ribs be served at a potluck?
Yes, they are described as a great option for office potlucks and family gatherings.
How much sugar is in the marinade?
The recipe uses 2.5 tablespoons of sugar.
What is the weight of the meat needed?
The recipe requires 2 lbs of Korean-style beef short ribs.
How are the green onions prepared?
Two green onions should be finely chopped before being added to the marinade.
What type of soy sauce is used?
The recipe calls for 1/3 cup of standard soy sauce.