Korean Short Rib Kebabs

Photo: Bryan Gardner

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.


  • 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


  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.

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