Korean-Style Barbecue Beef Short Rib Lettuce Wraps
Fire up the grill! It is time to give your taste buds a treat with Canadian Beef, Korean-Style Short Ribs!
I am thrilled to be partnering with Canada Beef to develop this one grill meal recipe.
Grilled short ribs are one of the most popular dishes and Korean barbecue and they will soon become one of the most popular dishes on your grill too! The marinade of garlic, ginger, soy, sugar, and sesame infuses the meat with such incredible flavour! The longer you marinade the ribs the tastier they will be, so plan for 24 hours. While that grill is hot why not grill up two incredible accompaniments to take this meal over the top with flavour… caramelized Kimchi (you will want this on everything, so good!) and marinated mushroom skewers (because beef & mushrooms are best friends!)
Korean-style short ribs (also known as flanken short ribs) refers to a strip of beef cut across the bone from the end of the short ribs. The result is a thin strip of meat, about 8” to 10” in length. The thin slices make for fast cooking on a hot grill. You can find Korean style ribs at most Asian markets or ask your local butcher to cut you some, using quality Canadian Beef! #MyCanadianBeef
Delicious served in lettuce wraps (our favourite) or straight off the grill onto a plate with your favourite sides.
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons rice vinegar
- 1/4 cup grated yellow onion
- 4 teaspoons finely grated ginger
- 1/2 cup peeled and grated Asian pear (or substitute apple)
- 4 cloves minced garlic
- 2 tablespoons sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup brown sugar, packed
- 8-12 Canadian Beef – Korean style Bone-in Grilling Short Ribs (approximately 1.5 – 2.2 lbs) (see Note)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Make marinade by placing the first 10 ingredients in a food processor and blend to combine. Reserve ¾ cup of the marinade for brushing the ribs while grilling.
Place ribs in a sealable container or use a resealable plastic bag (great for camping too!). Pour the marinade over the ribs.
Cover, refrigerate and marinate the ribs for at least 6 hours, or up to 24 hours. Shake the container once or twice during the marinating process.
To cook the ribs, preheat a charcoal or gas grill to medium-high heat (400°F/200°C). Remove the meat from the marinade. Discard marinade that has been in contact with the meat.
Place the reserved marinade in a high-heat tolerant saucepan, then place it on a side burner or cooler spot on the grill to warm through. Be careful not to let it boil or reduce as the sugars will burn and the salt in the soy will overwhelm the taste.
Place the ribs over direct heat and grill for approximately 4 to 5 minutes per side, brushing additional warm marinade on each side. If your grill begins to flame too much, move the ribs to a new spot.
We like to serve the ribs in lettuce wraps for a main course so, we cut out the bones and slice the meat into strips for the wraps. For the wraps serve with white rice, whole lettuce leaves (we used Boston Lettuce & Perilla leaves), Ssamjang dipping sauce, Spicy Korean Coleslaw (recipe here), green onions, pickled radishes, pistachios, sesame seeds, Grilled Mushrooms (recipe below) and Caramelized Kimchi (recipe below).
On the side we served a light and refreshing Korean Green Salad (recipe here).
Note: If using ribs for lettuce wraps, I plan 2 ribs/person and use half in each wrap (4 wraps/person). If enjoying the ribs as is, I suggest 3 ribs/person.
- Prep Time: 20 mins
- Inactive Time: 6 to 24 hours (marinating time)
- Cook Time: 10 mins
- Servings: 4
- 8 medium Cremini mushrooms, cut into quarters (or 30 button mushrooms, uncut)
- 2 tablespoon Ssamjang hot sauce
- 2 tablespoon soy sauce
- 5 six-inch wooden skewers (soak in water for at least ½ hour)
Combine hot sauce and soy sauce, then add the cut mushrooms to this marinade. Skewer mushrooms onto skewers.
Grill for 6-8 mins, turning throughout to grill all sides.
- Prep Time: 5 mins
- Inactive Time: 15 minutes (marinating time)
- Cook Time: 6-8 mins
- Servings: 4
- ¼ cup brown sugar
- ¼ cup distilled white vinegar
- 2 tablespoons chilli paste (gochujang, ssamjang or any chilli paste you have on hand)
- 2 tablespoons soy sauce
- 1 ½ cup kimchi
In a medium bowl, combine the sugar, vinegar, chilli paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until hot. Add the kimchi and cook over medium-high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5-8 minutes.
- Prep Time: 5 mins
- Cook Time: 5-8 mins
- Servings: 4