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Korean Short Ribs


This marinade works well for other high heat grilling steaks as well. Be sure to use low-sodium soy sauce or Bragg liquid amino acids so that your meat doesn’t end up too salty, since the thin steaks will really absorb the marinade.   

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 5 pounds Grow and Behold Korean Short Ribs
  • 1 cup low-sodium soy sauce
  • ½ cup mirin
  • ¼ cup rice vinegar
  • ¼ cup sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh ginger, minced
  • 8 cloves garlic, minced
  • Scallions, cilantro, lime, and/or fresh or hot chiles for serving (optional)


1. Combine marinade ingredients in a zip-lock bag. Marinate meat at least 30 minutes, or overnight in the fridge. 

2. To cook:

On the Grill: Grill over high heat 1-2 minutes until a sear forms; transfer to indirect heat for 10-20 minutes or until meat is tender. Allow to rest, partially covered, 5-10 minutes.

On the Stovetop: Heat olive oil in a cast-iron or stainless steal pan. Sear meat on both sides, 1-2 minutes per side, until crust forms. Reduce heat to low and allow meat to continue cooking over low heat until tender, 10-20 minutes.

3. Serve with freshly sliced scallions, chopped cilantro, slivers of peppers and/or lime juice to taste.

Recipe by Naftali Hanau   

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