Wüsthof America

Korean Short Ribs

Korean Short Ribs

Discover the secret ingredients that make Chef Ann Kim’s Korean short ribs so delicious.

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Korean BBQ Short Ribs


Recommended Tools:

WÜSTHOF 8” Cook’s Knife


Servings: 16 slices



  • 3 lbs Korean style short ribs*
  • 1½ cups low sodium soy sauce
  • 6 garlic cloves
  • 4 oz. canned pears
  • ¾ cup brown sugar
  • ¼ cup sesame oil
  • ½ Tbsp black pepper



Slice each short rib in half so that each portion contains two bones.

With a meat mallet, pound out the meat portion to tenderize and set aside in a large bowl.

Purée garlic and canned pears in a food processor until smooth.

Add brown sugar, soy sauce, sesame oil and black pepper and mix until ingredients are incorporated.

Pour marinade over short ribs making sure the meat is evenly coated.

Marinate in a refrigerator overnight or for a minimum of 4 hours.

Heat gas or charcoal grill to medium-hot.

Drain excess marinade and grill short ribs to desired doneness (about 3 - 4 minutes on each side).

Optional: Garnish with toasted sesame seeds or sliced scallions and serve with white rice and kimchi

Note: *Can be found at most Asian Markets or ask your butcher to slice the ribs “flanken” style. Approximately 8” long short rib pieces lined with about four ½” rib bone.