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    Home » Beef & Veal

    Korean BBQ Beef Short Ribs Wraps

    Published: Jul 8, 2021 · Modified: Aug 18, 2024 by Zimmy · This post may contain Amazon and other affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    Korean BBQ Beef Short Ribs in lettuce wraps. Fire up the grill! It is time to give your taste buds a treat with Canadian Beef, Korean-Style Short Ribs!

    A Korean-Style Barbecue Beef Short Rib Lettuce Wraps spread on a board with coleslaw, salad, grilled mushrooms and kimchi.

    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.

    Ingredients

    Ingredients laid out for BBQ beef Korean short ribs.
    • Soy sauce
    • Mirin
    • Rice vinegar
    • Yellow onion
    • Ginger
    • Asian pear
    • Garlic
    • Sesame oil
    • Black pepper
    • Brown sugar
    • Canadian Beef – Korean style Bone-in Grilling Short Ribs
    • Green onions
    • Sesame seeds

    See recipe card for quantities.

    Instructions

    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.

    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.

    Prepped ingredients for Korean-style beef short ribs are placed in front of a BBQ ready to be barbecued.

    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.

    Marinated beef short ribs on the grill.

    What to Serve with Korean BBQ Beef Short Ribs

    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, green onions, pickled radishes, pistachios, sesame seeds, Grilled Mushrooms and Caramelized Kimchi.

    A flaming hot grill with mushroom skewers, beef short ribs and kimchi.
    A cast-iron skillet on a hot grill caramelizing kimchi

    On the side we served a light and refreshing Korean Green Salad.

    • A bowl of Spicy Korean Coleslaw made with cabbage and carrots.
      Spicy Korean Coleslaw
    • A top down image of a Korean Green Salad with ribbons of cucumbers, slices of Asian pears, onions lettuce, onions and sprinkled with sesame seeds.
      Korean Green Salad

    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.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    A Korean-Style Barbecue Beef Short Rib Lettuce Wraps spread on a board with coleslaw, salad, grilled mushrooms and kimchi.

    Korean BBQ Beef Short Ribs Wraps

    Grilled short ribs are one of the most popular Korean barbecue dishes 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!)
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Marinating Time 6 to 24 hours 1 day d
    Total Time 1 day d 30 minutes mins
    Course Dinner
    Cuisine Korean
    Servings 4 People

    Ingredients
      

    • ½ cup soy sauce
    • ¼ cup mirin
    • 2 tablespoons rice vinegar
    • ¼ cup grated yellow onion
    • 4 teaspoons finely grated ginger
    • ½ cup peeled and grated Asian pear
    • 4 cloves minced garlic
    • 2 tablespoons sesame oil
    • ½ teaspoon freshly ground black pepper
    • ½ cup brown sugar packed
    • 8-12 Canadian Beef – Korean style Bone-in Grilling Short Ribs approximately 1.5 – 2.2 lbs (see Note)

    To garnish

    • 2 green onions thinly sliced
    • 1 tablespoon sesame seeds

    Instructions
     

    • 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 Slaw, 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.

    Notes

    MUSHROOM SKEWERS
    Ingredients
    • 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)
    Instructions: Combine hot sauce and soy sauce, then add the cut mushrooms to this marinade. Marinate for 15 minutes. 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
    CARAMELIZED KIMCHI
    Ingredients:
    • 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
    Instrucions: 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
    Keyword bbq beef short rib recipes, beef asian lettuce wraps, korean bbq wrap, korean lettuce wrap, korean short rib recipes
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sophie

      July 17, 2021 at 9:29 am

      5 stars
      This looks SO GOOD! All the flavors I want in a BBQ rib dish and the caramelized kimchi would be the perfect accompaniment – YUM!

      Reply
      • zimmysnook

        July 17, 2021 at 9:44 am

        Hello Sophie,
        These rib lettuce wraps are a flavour bomb and the caramelized kimchi works with so many dishes!
        Have a delicious day!
        Zimmy!

        Reply
    2. Dina and Bruce

      July 17, 2021 at 6:21 pm

      We can not wait to make this! Oh so flavorful!

      Dina and Bruce

      Reply
      • zimmysnook

        July 19, 2021 at 12:04 pm

        Hello!
        I hope you do get to make these, we think you’d really enjoy them!
        Thanks for stopping by!
        Elaine & James

        Reply
    3. Debbie Arnold

      August 11, 2021 at 12:59 pm

      5 stars
      Wow I love your website! Beautiful photos and so many fantastic recipes! I’m going to start with this one. Our family loves Korean-style ribs and this one looks amazing 😉

      Reply
      • zimmysnook

        August 13, 2021 at 12:06 pm

        Thanks so much for stopping by Debbie!
        Hope you enjoy this recipe!
        Have a great day!
        James & Elaine

        Reply

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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