Grilled Korean-Style Short Ribs

Yield: 8 servings
Source: Epicurious website - Bon Appetit July 2002

Joan's Comments: I was looking for a recipe that replicated the marinade used in LA's great Korean restaurants. Neither of the two CL recipes came close enough. In order to use this recipe WW friendly, I halved the recipe and marinated 1 pound of meat (pork tenderloin as I did not have beef). That brought it in at 4 HU/serving (maybe less considering the marinade is tossed). Served it together with the kimchee but I bet it is also great with Asian slaw. BA recommends serving it with a dish they call chopped spinach with toasted sesame seeds. Nest time will find a way to replicate the great salads and vegetables served in our Koreatown restaurants.

Epicurious Comments: In a Korean home or restaurant, grilled ribs (kalbi kui) would be accompanied by the spicy pickled cabbage called kimchi. It's available in the refrigerated foods section of some supermarkets and at Korean and Asian markets. For the ribs, have the butcher cut the flanken across the bones into 1/3- to 1/2-inch-thick pieces. Begin marinating the ribs one day ahead. What to drink: Asian lager.


1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken , cut 1/3 to 1/2 inch thick across bones; about 20 pieces)


  1. Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
  2. Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.


Healthy Units: 4 per serving

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