Korean Marinated Beef Short Rib Grill
Quick answer
Beef ribs or bulgogi-cut slices are marinated for at least an hour in a sauce of soy sauce, Korean pear juice, sugar, minced garlic, sesame oil, and black pepper.
What makes this special
- Korean pear juice acts as a natural tenderizer for these soy-marinated Soegogi-yangnyeom-gui ribs.
- Asian pear juice tenderizes the meat and adds sweetness so the marinade soaks in deeper
- A quick sear on high heat browns the surface fast while keeping juices inside
Key ingredients
Core cooking flow
- 1 Mix 4 tablespoons soy sauce, 4 tablespoons Korean pear juice, and 1.5 tables...
- 2 Spread 400 g beef ribs or bulgogi-cut beef in the marinade.
- 3 Marinate the beef for at least 1 hour.
Beef ribs or bulgogi-cut slices are marinated for at least an hour in a sauce of soy sauce, Korean pear juice, sugar, minced garlic, sesame oil, and black pepper. The pear's natural enzymes break down connective tissue while the soy-sugar combination penetrates deep into the meat. On a high-heat grill, the sugars in the marinade caramelize rapidly, forming a glossy, dark-brown glaze with visible char marks. Thin-cut pieces cook through in under four minutes total, and the interplay of charcoal smoke with the sweet-salty marinade defines the signature taste of Korean yangnyeom-gui.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 4 tablespoons soy sauce, 4 tablespoons Korean pear juice, and 1.5 tablespoons sugar first until the sugar dissolves.
Add the minced garlic, sesame oil, and black pepper, then stir until the marinade looks even.
- 2Season
Spread 400 g beef ribs or bulgogi-cut beef in the marinade.
Separate any overlapped pieces so the sauce reaches between the slices and the sweet-salty seasoning can soak in evenly.
- 3Step
Marinate the beef for at least 1 hour.
If Korean pear juice is unavailable, use kiwi juice as the tenderizer, but avoid an overly long soak so the meat does not become mushy.
- 4Control
Heat the grill fully over high heat before adding the beef.
Shake off excess marinade lightly from the meat so the sugars caramelize into a glaze instead of burning too early.
- 5Heat
Grill thin pieces for 1 minute 30 seconds to 2 minutes on one side, then turn them.
The surface should become glossy brown, and the edges should look cooked before you move on.
- 6Finish
Grill the second side and finish within 3 to 4 minutes total.
Cut the cooked beef into bite-size pieces and serve it immediately while the glaze is hot and glossy.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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