Korean BBQ Short Ribs


  • 2 Cloves Garlic
  • 1 Ginger, 1″ knob
  • 3 Stalks Green onion
  • ½ Apple OR Asian pear
  • 2 Tablespoons Brown sugar
  • 2 Tablespoons Sesame oil
  • ¼ Cup Soy sauce
  • 2 Tablespoons Rice wine (mirin)
  • 1 Teaspoon Sesame seeds
  • 1 Pinch Black pepper
  • 2 Pounds Beef short ribs (LA-style cut)


  • Green onions, sliced as needed
  • Sesame seeds, toasted as needed


Mince the garlic, grate the ginger, and slice the green onions.

Make the marinade by first juicing the apple (or pear – the Asian pear is more traditional but they both result in a delicious dish).

Then combine it with the rest of the ingredients: minced garlic, grated ginger, sliced green onions, brown sugar, sesame oil, soy sauce, rice wine, sesame seeds, and black pepper. Mix well.

Set the short ribs in a dish so that each piece can get coated evenly. Pour the marinade over top, cover, and refrigerate.

Allow the short ribs to marinate in the fridge for a minimum of 4 hours, or overnight.
Drain excess marinade. Grill short ribs on pre-heated grill to desired doneness. Flip the meat and repeat. It took us about 3-4 minutes per side.