Korean-style Short Ribs

Korean-style Short Ribs

Korean-style short ribs are cut thin across the bone, then marinated and pan-fried or grilled to get a caramelized char.  The key to great short ribs here is the long marinade, allowing it to soften the meat.


  • 2-3 lbs Korean-style cut short ribs (also known as flaken cut)
  • 1 Asian pear (or substitute with an apple), cored & rough chopped
  • 1 yellow onion, rough chopped
  • 6 cloves of garlic, skins removed
  • 1 piece of ginger, about 1 inch, peeled, rough chopped
  • ¾ cup soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ¼ cup mirin (or substitute with an equal amount of sweetened water)
  • 2 tbsp sesame oil, plus more for frying
  • 2 tbsp gochugaru (Korean red chili flakes), plus 1 more tsp for garnish
  • 2 scallions (or spring garlic), finely chopped
  • ¼ cup cilantro, finely chopped
  • sesame seeds


  1. Rinse the short ribs in cold water to remove any bone fragments or dust that may be on its surface.
  2. Combine the pear, onion, garlic, ginger, soy sauce, water, brown sugar, 2 tbsp sesame oil, and 2 tbsp chili flakes into a blender and blend until smooth.
  3. Transfer the short ribs to a container and cover with the marinade.  Make sure to spread the marinade between the short ribs.  Cover with a lid and marinate for 6 hours, or better: overnight, in the fridge.
  4. Bring the short ribs back to room temperature.
  5. Heat a julg of sesame oil in a wide cast-iron pan over medium-high heat.
  6. Removing the short ribs from the marinade, cook them in the pan for 4-5 minutes per side, then remove them from the heat.  Cook in batches as necessary. 
    Alternatives: The short ribs can also be cooked on the grill or broiled.
  7. Top with remaining chili flake, scallions, cilantro, and sesame seeds.