Korean Short Ribs

Main Dish

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  • Six (6) lbs. Korean-style short ribs 
  • One (1) cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 1/2 tbsp. rice vinegar
  • 1/4 cup sesame oil
  • Four (4) garlic cloves, minced
  • Four (4) green onions, chopped (reserve one for garnish) 


  • In a medium bowl, combine soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic and three chopped green onions.  Stir well and put in two resealable bags, equally distributed.
  • Add ribs, remove as much air as possible, seal bags and place in refrigerator.  for 5 hours.
  • While the grill is heating up, remove the ribs from the marinade, and pat dry with a paper towel.
  • Grill until meat is medium rare and you can see a good color (approx. 3 minutes, per side).
  • Garnish with a thinly sliced green onion.

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