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Korean Barbequed Beef Short Ribs with Mirin

Prep Time:12 Hours
Cook Time:10 Minutes

Nutritional Information

Korean beef short ribs are rich and flavorful and can be paired with many different sides


  • 5 pounds asian cut beef short ribs*
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin (rice wine)
  • 1 small onion, peeled and finely grated
  • 1 small Asian pear, peeled and finely grated
  • 4 Tbsp minced garlic
  • 2 Tbsp dark sesame oil
  • 1/4 Tbsp black pepper
  • 2 green onions, thinly sliced (optional)


  • 1. Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight (no longer than 12 hours)
  • 2. Preheat the EGG to 450º using direct heat and a cast iron grate. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness. Garnish with thinly sliced green onions, if desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828