Korean Flanken Short Ribs
My family loved the flavor of the meat in the Korean beef lettuce wraps so much that I used the same marinade again to make these Korean flanken short ribs also known as beef bulgogi. I marinated them for 12 hours but a few hours would be fine too. I cooked these short ribs quickly in a HOT grill pan and served them with rice and a bok choy sauté with shiitake mushrooms. The whole meal was delicious but the short ribs were the star of the show. We all LOVED them.
How to Make Korean Flanken Short Ribs
Combine the soy sauce, brown sugar, green onions, sesame oil, grated pear, grated ginger, minced garlic, and sriracha together in a bowl. Whisk the mixture very well then pour 1/4 cup in a separate container; cover and set aside for serving.
Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly. Refrigerate for 1-24 hours (I marinated for 12 hours).
Remove the meat from the refrigerator 30 minutes prior to cooking.
Heat a grill pan over medium-high heat. Coat with cooking spray then lay a few of the short ribs in the HOT grill pan and cook for 3-4 minutes, or until browned, then flip and continue to cook for another 2-3 minutes, or until cooked to your desired degree of doneness. Remove from the pan and set aside on a serving plate with a loose tin foil tent. Finish cooking the remaining short ribs.
Serve the Korean flanken short ribs with reserved sauce on the side. Enjoy.
Equipment
- Grill Pan
Ingredients
- ½ cup of soy sauce
- ¼ cup of brown sugar
- ¼ cup of green onions sliced
- 2 tbsp toasted sesame oil
- 2 tbsp fresh pear peeled & grated
- 2 tbsp fresh ginger peeled & grated
- 4 cloves of garlic minced
- Sriracha to taste
- 2 lbs flanken short ribs
- Toasted sesame seeds
- Green onions sliced
Instructions
- Combine the soy sauce, brown sugar, green onions, sesame oil, grated pear, grated ginger, minced garlic, and sriracha together in a bowl.
- Whisk the mixture very well then pour 1/4 cup in a separate container; cover and set aside for serving.
- Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly.
- Refrigerate for 1-24 hours (I marinated for 12 hours).
- Remove the meat from the refrigerator 30 minutes prior to cooking.
- Heat a grill pan over medium-high heat.
- Coat with cooking spray then lay a few of the short ribs in the HOT grill pan and cook for 3-4 minutes, or until browned, then flip and continue to cook for another 2-3 minutes, or until cooked to your desired degree of doneness.
- Remove from the pan and set aside on a serving plate with a loose tin foil tent.
- Finish cooking the remaining short ribs.
- Serve the Korean flanken short ribs sprinkled with toasted sesame seeds & sliced green onions along with the reserved sauce on the side. Enjoy.
wow I am drooling, Pam. The colour looks amazing!
I’ve never had short ribs cut this way but this makes me want to go look for some.
What a great dinner! I would love this-looks so good.
That sound delicious but I might have to substitute a couple of things as I will never track all the ingredients down here. Take care Diane
My mom is Korean and this is the marinade that we use all of the time for spare ribs, beef strips and chicken. Try it with chicken, it is really good–I make Korean wings with this recipe and everyone loves them.
Yum! this is my favorite.
Can I make this in the crockpot?
Lee,
Cooking them in a hot pan caramelizes the meat which makes these ribs so delicious. I am not sure how they would turn out in a crockpot.
Pam
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
We have made these several times this past summer on the grill and they turned out AMAZING!
Pam, I was wondering if it would be possible to cook them in the oven as well? We have some friends coming over and wanted to do this recipe but it’s a bit cold to fire up the grill and we were thinking it might take a bit long to do them all on our less then awesome stove top. Any oven thoughts?
Thanks!
Sandy