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Korean Short Ribs with Slaw and Rice


3 lbs Korean or Hawaiian cut short ribs - (flanken style - ask your butcher to cut them if you can’t find them)

Marinade for Ribs

1 shallot - chopped
3 garlic cloves
1 T ginger
1/3 cup soy sauce
1/4 cup citrus juice (lime, lemon or orange juice)
3 T toasted sesame oil
1/2 - 1 tsp asian chili sauce

Put all ingredients in blender. Pour marinade over short ribs and marinate for 2-4 hours.

Asian Slaw

5 cups Napa cabbage - thinly shredded
1 cup red pepper - thinly sliced
1 cup carrot - thinly sliced
2 scallions - thinly sliced
1/3 cup cilantro - chopped
2 T sesame seeds - garnish


3 T neutral oil
1 T toasted sesame oil
2 T rice wine vinegar
1 tsp honey
1 T soy sauce
1 garlic clove - minced
1/2 tsp - chili sauce
1 T lime juice

Whisk all dressing ingredients together in a small bowl. Drizzle over cabbage and toss.

Pickled Onions

1 red onion - thinly sliced
1 garlic clove - halved
1/2 cup apple cider vinegar
1 T sugar
1 tsp sea salt

Combine all ingredients in a jar, shake and set aside for 20 minutes. Then refrigerate and use.

Heat grill on high until hot, oil grates. Place ribs on grill, if too hot reduce to medium high. Cook 4-6 minutes per side until done. Rest for 5 minutes. Using culinary scissors, cut each rib into three pieces off the bone. Serve the meat with slaw, cooked rice, and pickled onion in lettuce cups. If you like, finish with a korean sauce called gochujang and sesame seeds.

Serve with:

Kunde Family Winery Reserve Century Vines Zinfandel


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