Print Friendly, PDF & Email


4-5 servings


10 hours 20 mins


0 hours 10 mins


10 hours 30 mins
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


2 Lbs. flanken-cut beef short ribs

1/4 Cup sake

4 Tbsp. Granulated sugar

1/2 Cup soy sauce, low sodium

3 scallions (white and light green separate from dark green), chopped

4 Garlic cloves, finely chopped

2 Tbsp. dark brown sugar

1/2 teaspoon sesame oil

1 Cup water

1 Tbsp. Canola oil

1 Tbsp. Sesame Seeds

Freshly ground black pepper


1. Place ribs on a large baking sheet. Stir together sake and granulated sugar to make a thick mixture (a little thinner than paste) and pour on both sides of ribs.  Rub it in.  Let that sit for 15 minutes.

2. Meanwhile, stir together soy sauce, scallions, garlic, brown sugar, and sesame oil in a medium bowl. Add water and stir until sugar dissolves. Stir in the canola oil and pepper. Place the ribs in a large zip lock baggie and pour the mixture over ribs, turn to coat evenly. Seal the bag and place in the fridge overnight. Turn a couple of time throughout the marinating time to make sure the ribs are well coated in the marinade. Return ribs to room temperature before cooking. (About 30 minutes) Discard the marinade.

3. These ribs can be grilled right on the BBQ for about 2 minutes on each side over direct heat and then moved to a part of the grill that has no direct heat and can cook for an additional 5 minutes with the grill top down. You can also cook these on a grill pan on your stove or preheat the broiler in your oven with the oven rack about 3 inches from the heat. I put the ribs on a tinfoil lined baking sheet sprayed with cooking oil to prevent sticking and make it easier to clean up.  Broil ribs until browned and ribs reach desired degree of doneness. (2 to 3 minutes per side for medium) Garnish with the sesame seeds and chopped dark green scallions.

NOTE:These are easy to make and oh so good. Remember that you have to marinate the ribs overnight. I prep them the night before and then grill them up the following afternoon or evening so I’m usually marinating them for 24 hours but 8-10 is just fine.

They are thin so they are easier to pick up and enjoy. I like to serve them with my Korean Vegetable Pancakes and a dipping sauce on the side. Some grilled veggies can round out the meal. I love grilled bok choy or broccoli with this. Traditionally, you would serve kimchi on the side as well. Since you are marinating with Sake, I say serve that along with beer and bottled water. There are a few well known Korean beers on the market that would go great with this. Both Hite and Cass Fresh are really good. Give them a try and enjoy.



24 of my favorite sweet and savory recipes are included in this FREE ecookbook. Some are decadent and some are healthier options. I’ve also included two easy, stress-free, cook-free brunch menus so you can entertain and join in on the party too!


You have Successfully Subscribed!