Korean Style Short Ribs

“Cooking over an open fire is a technique I’ve always been obsessed with. The Asian pear in the marinade helps to tenderize the meat so you end up with juicy and delicious rib meat.” – Chef Stephen Yen


  • 3 lb Cross Cut Beef Short Ribs (ask for Flanken Cut)


  • 100g Soy Sauce
  • 100g Water
  • 50g Sugar
  • 20g Honey
  • 25g Rice Wine
  • 10g Sesame Oil
  • 50g Korean Pear
  • 50g White Onion
  • 15g Garlic
  • 10g Ginger
  • 20g Scallion
  • 5g White Pepper


  • 1g Sesame Togarashi
  • 10g ABC Sweet Soy


  1. Blend all ingredients and marinate the short ribs for 24 hours.
  2. Grill the short ribs over medium heat for 2-3 minutes on each side.
  3. When finished, cut the ribs between the bone and drizzle sweet soy on top.
  4. Garnish with Togarashi spice.
  5. Enjoy!