We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.


Recipe Summary

10 mins
5 mins
4 hrs
4 hrs 15 mins
4 servings


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


Instructions Checklist
  • Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.

  • Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.

  • Preheat a charcoal grill for high heat.

  • Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.

  • Serve immediately, spooning or brushing on any accumulated juices from the plate.

Chef's Notes:

Although not common in teriyaki marinades, feel free to add garlic or any other spices or seasonings. Finely minced chile peppers would add a nice kick of heat.

Please wait for any fire to die down and until the coals are glowing before adding the meat to the grill.

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

624 calories; protein 23.7g; carbohydrates 24.4g; fat 41.6g; cholesterol 93.1mg; sodium 1858mg. Full Nutrition


Rating: 3 stars
This recipe needs garlic and red pepper flakes. My wife is Korean, and that's what she uses. In my opinion, the words "Korean" and "Teriyaki" don't belong in the same title. Nonetheless, it's a decent recipe. Read More