A simple meal that comes together quickly. You need to marinate your meat for full flavor!
Korean Short Ribs
Ingredients:
* 3/4 cup Low Sodium Soy Sauce
* 1/4 cup Brown Sugar
* 2 tablespoons Sesame Oil
* 1 tablespoon Sambal Chili Garlic Paste
* 2 cloves Garlic, minced
* 3 pounds Flanken Beef Short Ribs
* Green Onions, chopped for garnish
Directions:
1. Combine ingredients and marinate for up to 2 hours or overnight in the refrigerator. Turning the bag occasionally.
2. Preheat grill on high heat. Remove short ribs from marinade and grill on high about 4-5 minutes per side until edges look caramelized.
3. Garnish with green onions
Grilled Bok Choy
Ingredients:
* 1 pound baby bok choy
* 2 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon sesame oil
* 1 teaspoon hot honey
* â…› teaspoon red chili flakes
* 1 tablespoon garlic powder
* 2 teaspoons ginger powder
* ¼ teaspoon sesame seeds
Directions:
1. Wash the Bok Choy – Rinse the bok choy. Shake off any excess water and then dry using a kitchen towel or paper towel.
2. Cut the Bok Choy – Cut each bok choy in half lengthwise to yield two pieces.
3. Make the Sauce – In a small bowl, combine all of ingredients but sesame seeds and marinate the bok choy.
4. Grilled the Bok Choy - 3 to 4 minutes a side.
5. Garish the Bok Choy - with sesame seeds.
Making dinner with a flavorful Korean twist has never been easier or more satisfying. This recipe for Korean Short Ribs, paired with a deliciously grilled bok choy side, brings together sweet, spicy, and savory elements that are perfect for any meal. One key to success is marinating your beef overnight or at least for a couple of hours to let the soy sauce, brown sugar, sesame oil, garlic, and sambal paste deeply infuse into the meat. When grilling, high heat is essential to achieve those caramelized edges that add texture and smoky notes to your ribs. For those new to Korean cuisine, Flanken-style short ribs are cut across the bone and are thinner than traditional rib cuts, which means they cook quickly and absorb marinades well. Pairing the ribs with grilled bok choy not only adds a nutritious green element but also introduces a balance of tangy, sweet, and spicy flavors thanks to the soy sauce, rice vinegar, hot honey, and chili flakes in the marinade. The ginger and garlic powders complement the ribs’ marinade, creating harmony on your plate. From my experience, prepping the marinade ahead and refrigerating the ribs overnight really boosts the flavor, making the meat tender and juicy. When grilling bok choy, don’t overcook it—three to four minutes per side keeps it crisp yet charred enough to develop flavor. This dish is a great example of how you can combine simple pantry staples and fresh produce to make a restaurant-quality Korean BBQ experience at home. It's perfect for an intimate dinner or a small gathering where you want to impress without spending hours in the kitchen. And if you enjoy exploring Korean flavors, serving this meal with a side of steamed rice or kimchi will round out the experience beautifully. Remember, the magic is all in the marinade and the quick, high-heat grill that caramelizes and seals in the flavor. Serve garnished with chopped green onions and a sprinkle of sesame seeds that visually enhance the dish and provide a nutty crunch. Cooking Korean food at home like this is both rewarding and delicious—definitely a recipe to keep in your rotation!