Korean BBQ Short Ribs


  • 2 lbs beef short ribs, flanken-style cut
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar (or mirin)
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 green onion, sliced (for garnish)
  • Sesame seeds (for garnish)
  • Cooked rice, for serving
  • Kimchi, for serving


  1. Marinade: Combine soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, and ginger in a bowl. Add short ribs and marinate for at least 4 hours or overnight in the refrigerator.
  2. Heat It Up: Preheat your griddle to high heat.
  3. Sear: Remove ribs from marinade and cook in batches (don't overcrowd) for 2-3 minutes per side, or until nicely charred and cooked through.
  4. Garnish & Serve: Slice ribs against the grain. Sprinkle with green onions and sesame seeds. Serve with rice and kimchi on the side.

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