Korean Marinated Pork Short Ribs

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Sweet, garlicky, and deeply savory, Korean Marinated Pork Short Ribs are a barbecue classic where thin-cut pork ribs soak up a soy-and-fruit-based marinade before hitting a hot grill. The Asian pear in the marinade tenderizes the meat and adds a subtle floral sweetness that balances the soy and chili. Serve with lettuce wraps, steamed rice, and ssamjang for an authentic Korean BBQ experience at home.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 22 gCarbs
• 1 gFiber
• 16 gSugar
• 34 gProtein
• 1480 mgSodium
• 620 mgPotassium
• 75 mgCalcium
• 2.4 mgIron
• 6 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the Ribs

• 3 lbs pork short ribs, flanken-cut about 1/3-inch thick
• 1 tablespoon neutral oil, for the grill
• 1 tablespoon toasted sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish
• Butter or leaf lettuce and steamed white rice, for serving

For the Marinade

• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 Asian pear, cored and grated (about 1/2 cup)
• 1 small yellow onion, grated
• 8 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon fresh ginger, grated
• 2 tablespoons rice wine or mirin
• 1 tablespoon toasted sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 teaspoon freshly ground black pepper

Directions

1. In a large bowl, whisk together the soy sauce, brown sugar, grated Asian pear, grated onion, garlic, ginger, rice wine, sesame oil, gochujang, and black pepper until the sugar is mostly dissolved and the mixture looks glossy.
2. Add the pork short ribs to the bowl and use tongs to coat every piece thoroughly. Cover and refrigerate for at least 4 hours, or ideally overnight, turning once or twice so the marinade penetrates evenly.
3. When ready to cook, remove the ribs from the refrigerator and let them sit at room temperature for 20 to 30 minutes. Pat each piece lightly with paper towels to remove excess surface moisture; this helps achieve a good sear.
4. Preheat a grill or grill pan to high heat (about 450°F). Brush the grates with a light coat of neutral oil using a folded paper towel held in tongs.
5. Lay the ribs flat on the hottest part of the grill. Cook for 2 to 3 minutes per side, turning once, until the edges are deeply caramelized and slightly charred but the centers remain juicy. Work in batches to avoid crowding.
6. Transfer cooked ribs to a platter and let them rest for 3 to 5 minutes. Sprinkle with toasted sesame seeds and sliced green onions, then serve immediately with lettuce leaves, rice, and your favorite Korean dipping sauce.

Cook’s Notes

• If you cannot find flanken-cut ribs, ask your butcher to slice English-style short ribs across the bone into 1/3-inch strips, or substitute with 1/2-inch thick boneless pork shoulder slices.
• Asian pear (or a ripe Bosc pear) contains natural enzymes that tenderize the meat, so do not skip it; you can also substitute with 2 tablespoons of apple juice and 1/4 teaspoon of baking soda as a shortcut.
• For indoor cooking, a screaming-hot cast iron grill pan works beautifully; finish in a 400°F oven for 3 minutes if the ribs are thicker than 1/3 inch.
• Leftover ribs reheat best in a covered skillet over low heat with a splash of water, or sliced thin and tossed into fried rice or kimchi jjigae.
• Traditional accompaniments include ssamjang (a thick soybean-chili dip), sliced raw garlic, gochugaru, and a dab of doenjang; wrap a piece of rib in lettuce with rice and your toppings for the classic ssam bite.

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