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5.0 from 12 votes

Korean Flanken Short Ribs

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 20 mins
Servings: 4 - 5
Course: Main Course
Cuisine: Asian

Ingredients

  • ½ cup of soy sauce
  • ¼ cup of brown sugar
  • ¼ cup of green onions sliced
  • 2 tbsp toasted sesame oil
  • 2 tbsp fresh pear peeled & grated
  • 2 tbsp fresh ginger peeled & grated
  • 4 cloves of garlic minced
  • Sriracha to taste
  • 2 lbs flanken short ribs
  • toasted sesame seeds
  • green onions sliced

Instructions

    Cup of Yum
  1. Combine the soy sauce, brown sugar, green onions, sesame oil, grated pear, grated ginger, minced garlic, and sriracha in a bowl.
  2. Whisk the mixture very well then pour 1/4 cup in a separate container; cover and set aside for serving.
  3. Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly.
  4. Refrigerate for 1-24 hours (I marinated for 12 hours).
  5. Remove the meat from the refrigerator 30 minutes before cooking.
  6. Heat a grill pan over medium-high heat; coat with cooking spray.
  7. Lay a few of the short ribs in the HOT grill pan and cook for 3-4 minutes, or until browned, then flip and continue to cook for another 2-3 minutes, or until cooked to your desired degree of doneness.
  8. Remove from the pan and set aside on a serving plate with a loose foil tent.
  9. Finish cooking the remaining short ribs.
  10. Serve the Korean flanken short ribs sprinkled with toasted sesame seeds & sliced green onions and the reserved sauce on the side. Enjoy.