Dear Korean-style marinated beef short ribs,

You hold a very special place in my heart.  I remember just like it was yesterday when I walked into the Korean BBQ spot in NYC’s Koreatown for the first time and watched you get tenderly cooked on our table-top grill by our waitress.

You smelled fantastic. You looked great–all caramelized and juicy-looking. And then I tasted you.  WOW.  Salty, moist, spicy, umami, sweet, chewy–all the right things.

I will continue to make you at home, respecting your deliciousness.  I will eat you alone, with rice or maybe even cradle you in a piece of romaine lettuce.

Thank you for being a friend.

Yours always,






  • 2 lbs beef short ribs (“flanken-style”–cut across the rib bones)
  • 1/4 cup brown sugar
  • 4 cloves garlic
  • 1/4 cup onion, diced
  • 2 scallions, sliced thin
  • 1 tbsp fresh ginger, minced
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 1 tbsp sesame oil
  • 3 tbsp rice wine vinegar
  • 2 tsp black pepper, freshly ground
  • 1 tbsp gochujang
  • 1 tbsp maple syrup
  • 1/4 cup water



  1. Combine all ingredients, except the short ribs (duh) and scallions, in a blender until well combined.
  2. Cover the ribs with the marinade and scallions.  If you would like some of the marinade for dipping later, reserve 1/2 cup prior to adding to the raw meat.
  3. Marinate at least 4 hours or overnight.
  4. Preheat a grill (if you don’t have a grill you can use a cast iron skillet) to medium-high heat.  Grill the short ribs until both sides have a nice char and caramelization, about 4-5 minutes.  If you have to cook the short ribs stove-top and want additional caramelization, you can place the short ribs under a broiler for 2-3 minutes.
  5. Serve on their own, with rice, miso, pickled vegetables or with romaine lettuce leaves.


Note: In general, it is difficult to find short-ribs cut this way at traditional supermarkets.  You can find this type of short rib-cut at an Asian Market or, alternatively, you can ask your butcher to cut the short ribs in this “flanken” style.


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