This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste).

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.

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  • Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Nutrition Facts

1096 calories; protein 35.9g 72% DV; carbohydrates 44.9g 15% DV; fat 85.6g 132% DV; cholesterol 172.4mg 58% DV; sodium 2831.1mg 113% DV. Full Nutrition
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Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/10/2011
Fantastic recipe! Followed it exactly but I baked mine in the oven at 375 for 20 mins and then turned on the broiler for about 5 mins. The meat came out very juicy w/ a little char on the edges just like if it was made on the grill! Next time I might either half or completely omit the water. Read More
(222)

Most helpful critical review

Rating: 3 stars
09/29/2011
Nice. Too much salt for me (I used reduced sodium soy sauce the 2nd time) and too much sugar. (I tried it with 1/8 cup sugar the second time.) And if you do that reduce the salt and sugar you can pretty much omit the water too. The recipe does benefit from a couple of days in the fridge marinating in a ziplock bag. Read More
(10)
240 Ratings
  • 5 star values: 203
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/10/2011
Fantastic recipe! Followed it exactly but I baked mine in the oven at 375 for 20 mins and then turned on the broiler for about 5 mins. The meat came out very juicy w/ a little char on the edges just like if it was made on the grill! Next time I might either half or completely omit the water. Read More
(222)
Rating: 5 stars
06/08/2011
This is a great recipe. I make this dish quite often and usually marinate the meat with rice wine(if you don't have it you can use red wine or beer) and a cup of grated apple or kiwi or pineapple or pear first for a couple of hours before marinating it with other ingredients. This really makes a lot of difference. It makes the meat so tender and juicy. Koreans usually use fruit to marinate meat and this way you don't have to put too much sugar. I also season it with salt and pepper ( a pinch of salt and about a teaspoon of pepper) Read More
(202)
Rating: 5 stars
02/08/2011
These were awesome. Followed the recipe exactly. Used boneless ribs. The extra thing I did was after I marinaded the ribs for 36 hours, I poured it all in a saucepan - boiled it and then cooked it slow for an hour to reduce it to a thick sauce. Used that to glaze the ribs while they were on the grill. DELICIOUS! Read More
(174)
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Rating: 5 stars
09/14/2011
Great recipe! I read the previous reviews and followed two of the suggestions. 1. I cooked the ribs at 375 for 20 min then broiled them for 5 min. 2. After marinading the meat I boiled the left over marinade then reduced it to a simmer until the marinade reduced to a glaze which we added to the ribs after cooking. Fantastic! Read More
(62)
Rating: 5 stars
04/04/2011
Wow. If this is Korean BBQ then American BBQ needs to learn a few things from this. Read More
(33)
Rating: 5 stars
10/09/2011
I eat korean bbq ribs all the time and my korean auntie makes this quite often at family gatherings along with all the assorted korean veggies (namool) rice soup etc. You don't need to grill this very long and the time called for in this recipe it approximate. This is a very delicious when bbq'd on the grill and I can always taste a hint of the ginger and sesame oil mixed in with a little sweetness to balance the flavor. I usually serve this with hot rice "Kongnamool " (korean soybean sprouts) and " Korean-style Seaweed Soup " all from this site. Mmmm...so tasty and fullfilling!! UPDATE: Family loved this as always gobbled this up in mere seconds licking fingers and smacking lips. The meat is so juicy and tender and has a nice sweetness from the brown sugar a hint of sesame oil garlic and ginger. Yummo!!! Read More
(24)
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Rating: 5 stars
08/09/2010
Delish! I mostly can only rate the marinade because I used a different cut of meat. Beef chuck flanken style ribs. Marinaded it for a good 6 hours. Actually thickened the marinade that was left and cooked it with some asian style veggies. Daughter and boyfriend rate it 5 stars! Me too! This is my kitchen approved! Read More
(21)
Rating: 5 stars
08/23/2010
this recipe is very tasty. i used boneless shortribs and marinated in a ziplock bag for 2 days in the fridge and did not add water. i did not have any green onions on hand and subbed minced yellow onion. i also put these under the broiler and cooked to medium. They were delicious! i sliced the meat thin and as suggested, rolled them in romaine lettuce leaves and chili paste and ate with white rice. Yum! Read More
(20)
Rating: 5 stars
02/22/2010
This is fantastic! Followed the recipe exact and I wouldn't change a single thing...thanks for submitting this delicious recipe! Read More
(17)
Rating: 3 stars
09/29/2011
Nice. Too much salt for me (I used reduced sodium soy sauce the 2nd time) and too much sugar. (I tried it with 1/8 cup sugar the second time.) And if you do that reduce the salt and sugar you can pretty much omit the water too. The recipe does benefit from a couple of days in the fridge marinating in a ziplock bag. Read More
(10)
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