Korean Marinated Beef Short Rib Grill
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
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.
Read more
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.
Ingredients
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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.
- 3Season
Refrigerate the beef in the marinade for at least 1 hour.
Turn it once so the soy sauce and pear juice contact both sides evenly.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Korean pear juice acts as a natural tenderizer for these soy-marinated Soegogi-yangnyeom-gui ribs.
- Finish cue
- Cut the cooked beef into bite-size pieces and serve it immediately while the glaze is hot and glossy.
- Avoid this
- Shake off excess marinade lightly from the meat so the sugars caramelize into a glaze instead of burning too early.
- Storage and reheating
- Refrigerate the beef in the marinade for at least 1 hour.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 7 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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