New This Month

Korean Short Rib Kebabs


When Martha made this recipe on Cooking School episode 411, she doubled the marinade but did not use any apple juice. Hot kimchi (store-bought is fine) is great with the sweet, gingery ribs.

  • Servings: 6

Photography: Bryan Gardner

Source: Martha Stewart Living, August 2007


  • 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. 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 8 hours.

  2. Preheat grill to medium-high. Thread meat onto skewers, and grill until cooked through, 1 to 3 minutes per side. Serve with kimchi, rice, and lettuce.

Reviews Add a comment