Authentic Korean beef short ribs

    1 day 30 min

    Flavourful beef ribs are marinated overnight before being placed on the barbecue until juicy and tender. Enjoy this Korean favourite with a salad or some veggies on the side.

    2 people made this

    Serves: 6 

    • 1.8kg beef short ribs
    • 120ml low salt soy sauce
    • 100g caster sugar
    • 30g runny honey
    • 1 tablespoon minced garlic
    • 1 tablespoon ground black pepper
    • 45ml water
    • 1 tablespoon toasted sesame oil
    • 20ml Asian plum wine

    Prep:15min  ›  Cook:15min  ›  Extra time:1day marinating  ›  Ready in:1day30min 

    1. Whisk together the soya sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a large reclosable food and freezer bag. Place the ribs into the marinade, squeeze all the air out of the bag, seal, and chill in the fridge for at least 24 hours (place inside a dish to avoid any small leaks).
    2. The next day, remove the ribs from the fridge and allow to come to room temperature before cooking. Remove the ribs from the marinade and discard the marinade.
    3. Preheat the BBQ to a medium-high heat and lightly oil the grill grate. Cook the ribs on the BBQ until browned and no longer pink in the centre, 4 to 6 minutes per side.

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    Reviews in English (14)


    Yum! Rich and delicious flavour. Now I don't really have the right to rate this recipe as is because I didn't make it as is. How I altered it did work. Sometime I will try it as the original indicates, today just didn't have enough time. Here's what I did: 1/4 cup soy sauce instead of 1/2 cup 1/4 cup white sugar instead of 1/2 cup 11/2 tb red wine instead of Asian plum wine (I didn't have any!) Instead of marinating the beef I browned it in a non-stick frying pan and tossed it into my slow-cooker. I added the marinating ingredients to the hot frying pan and let it come to a boil to collect the drippings from the beef, let's face it, it's yummy even though also naughty! Then with everything in the slow-cooker, turned it on low for 6 hours and it was nice.  -  05 Nov 2009  (Review from Allrecipes US | Canada)


    These were phenomenal! I had never made beef ribs before, so I was a little wary. I doubled the sauce but omitted the sugar. I added a bit more honey to make up for it. The sauce was super tasty! I kept sampling it prior to adding the ribs. I didn't have time to marinade well, so I put it all in my cast iron dutch oven and put it in the oven at 250 for about 2 hours. The meat was falling off the bone, super tender! I wish I had the grill ready, I bet it would have been even yummier to finish it off on a hot grill to carmelize it a bit and burn off a teensy bit of the oil. Definitely a keeper! I never knew I could make Korean ribs! I was sure I was going to regret opening the bottle of plum wine a friend gave me... but no regrets at all!  -  23 May 2010  (Review from Allrecipes US | Canada)


    Fantastic! I made these for a party and everyone went crazy over them. I should have made more. The only change I made was that I only had about 8 hours to marinade them and I added about 1-1/2 Tbsp of red pepper flakes, but this is so tasty I wouldn't miss it if I had left that out. Next time I'll do the whole 24 hours and I'll double the recipe.  -  31 May 2010  (Review from Allrecipes US | Canada)