Rating: 5 stars
242 Ratings
  • 5 star values: 205
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

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).

Recipe Summary

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

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.

    Advertisement
  • 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; carbohydrates 44.9g; fat 85.6g; cholesterol 172.4mg; sodium 2831.1mg. Full Nutrition
Advertisement