Food & Cooking Recipes Appetizers Finger Food Recipes Korean Short Rib Kebabs 3.6 (25) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print