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Korean Short Rib Kebabs

Ingredients borrowed from Korean and Indian cuisines give far-flung flavors to these kebabs. Hot kimchi (store-bought is fine) is great with the sweet, gingery ribs.

  • servings: 6
Photography: Kate Sears




  • 3 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon packed light-brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon unsweetened apple juice
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame seeds
  • 1 teaspoon minced garlic
  • 2 tablespoons thinly sliced scallions
  • 1 1/2 pounds boneless Korean-style flanken short ribs, 1/4 inch thick (sold at Asian markets)
  • Kimchi, for serving
  • Steamed rice, for serving
  • Bibb lettuce, for serving


  1. Step 1

    Combine soy sauce, vinegar, sugar, Worcestershire sauce, juice, ginger, sesame seeds, garlic, and scallions in a shallow dish. Add ribs. Cover, and refrigerate at least 4 hours (preferably overnight).

  2. Step 2

    Preheat grill to medium-high. Thread meat onto skewers, and grill until cooked through, 2 to 3 minutes per side. Serve with kimchi, rice, and lettuce.

Martha Stewart Living, August 2007