Food & Cooking Recipes Appetizers Finger Food Recipes Korean Short Rib Kebabs 3.6 (25) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 6 When Martha made this recipe on Cooking School episode 411, she used bone-in short ribs and omitted the skewers. She also doubled the marinade but did not use any apple juice. Hot kimchi (store-bought is fine) is great with the sweet, gingery ribs. Ingredients 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 ½ pounds boneless Korean-style flanken short ribs, ¼ inch thick (sold at Asian markets) Kimchi, for serving Steamed rice, for serving Bibb lettuce, for serving Directions 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. 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. Print