Go Back
+ servings
Korean Flanken Short Ribs
Print Recipe
5 from 3 votes

Korean Flanken Short Ribs

Cook Time10 mins
Total Time10 mins
Course: Main
Cuisine: Asian
Servings: 4 -5
Author: Pam - For the Love of Cooking


  • 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


  • 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 2-3 minutes 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.