Source: Nathan Fong | Catégorie: Plats principaux, Grillades

Korean Style Short Ribs

As with many Korean dishes, this traditional marinade features lots of garlic, soy and the ubiquitous use of red chile peppers from dried flakes to a fine powder. With its neutral taste and texture, canola oil props up these fabulous flavors in succulent short ribs.

Korean Style Short Ribs


  • 1/3 cup light low sodium soy sauce 75 mL
  • 1/4 cup canola oil 60 mL
  • 2 Tbsp toasted sesame seeds, crushed 30 mL
  • 2 tsp minced ginger 10 mL
  • 6 to 8 cloves garlic, finely minced
  • 1/2 medium onion, finely chopped
  • 3 Tbsp brown sugar 45 mL
  • 1 tsp dried red pepper flakes 5 mL
  • 1 tsp chili powder 5 mL (optional)
  • 3 lb / 1.5 kg short ribs, cut 1/2-inch (1.25-cm) thick across bones


  • 1. In non-metallic bowl, place all ingredients, except for short ribs, and stir until sugar has dissolved. 
  • 2. In flat-bottomed container, place short ribs and pour marinade over them. Cover with plastic wrap or place in large, heavy resealable bag and refrigerate 8 to 12 hours, turning ribs occasionally. 
  • 3. Preheat grill to medium-high heat.
  • 4. Remove ribs from marinade, shaking off any excess and discard marinade. Cook on hot grill, 3 to 4 minutes per side or until desired doneness.  
  • Tip: For proper Kalbi or Korean barbecued short ribs, have the ribs cut across the bones from 1/3- to 1/2-inch (1- to 1.25cm) thickness so that they can grill quickly.


8 servings


4 oz (125 g) short ribs


Per Serving

Lipides32.5 g
Gras saturés12 g
Cholestérol120 mg
Glucides3 g
Fibres0 g
Protéines33 g
Sodium100 mg