Recipe: Korean Short Ribs

Written by Gina Chong in the June 2020 Issue

Korean Short Ribs

As I write this, I’m sitting outside in my camp chair with a companion chair next to me for my lounging cat. We’ve both been enjoying the warm Oklahoma weather and fresh-cut green grass that tell us it’s our favorite time of the year: grilling season. One of my personal grilling staples is Korean short ribs. Beef ribs are marinated in a sweet and savory sauce that forms a delicious caramelized crust when grilled. I actually use this marinade for all kinds of beef recipes, it’s one of my favorites. 


  • 1-2 lbs L.A.-style short ribs
  • 1/2 c brown sugar
  • 1/2 c soy sauce
  • 1/4 c water
  • 1/2 Fuji apple, peeled and pureed
  • 2 Tbsp minced garlic
  • 1/2 tsp minced ginger
  • 1 Tbsp sesame oil
  • 2 Tbsp mirin*
  • 1/4 small onion, pureed
  • pinch pepper
  • chopped green onion + roasted sesame seeds (optional)


Spread the brown sugar all over ribs and let sit for at least 10 minutes. Combine soy sauce, water, mirin, pureed onion, pureed apple, garlic, ginger, sesame oil and pepper. Pour into a large ziplock bag and add your ribs. Let marinate in the fridge 24-48 hours.

Turn the grill to medium heat. Once hot, grill ribs for about 3 minutes each side or until done. Garnish with green onions and sesame seeds (optional) and enjoy!

*mirin can be found in the grocery store Asian section, Asian markets, or even liquor stores. 

Gina is a long-time food blogger, Back40 Design web developer, professional eater, and new resident of Oklahoma. Find more of her recipes on her Instagram @gina.chong

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