After trying many recipes for homemade-style Korean BBQ, I finally found a great recipe from a friend who learned it from his mom. It's sweet, salty, spicy, and very tender (Thanks to the Coke®). I use this same recipe to make Bulgogi and Dae Ji Bool Gogi (Spicy Pork) and simply change the onions to sliced bulbs for the bulgogi.


Recipe Summary

15 mins
6 mins
2 hrs
2 hrs 21 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine cola beverage, white sugar, soy sauce, water, green onions, sesame oil, garlic, sesame seeds, and black pepper in a bowl until marinade is well-mixed.

  • Place short ribs in a resealable plastic bag and pour in marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, discarding marinade.

  • Cook short ribs until browned and cooked to desired doneness, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Cook's Note:

Add red chili paste, or sambal, to make it a bit spicy.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

647 calories; protein 22.9g 46% DV; carbohydrates 20.7g 7% DV; fat 52.4g 81% DV; cholesterol 93.1mg 31% DV; sodium 955.7mg 38% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
I used a pretty thick boneless short rib instead of korean style cut. Marinated for 4-5 hours. The marinade gives a good flavor and the ribs were tender indeed. My only complaint was that I wish the ribs had more of the marinade flavor! Maybe using the thinner cut will prove to be more flavorful. I will definitely be teying this again when I find some. Great share! Read More