Korean BBQ beef short ribs with kimchi slaw: A must-try!
A delicious and flavorful dish featuring tender Korean BBQ beef short ribs served with a refreshing kimchi slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 cup kimchi, chopped
- 2 cups cabbage, shredded
- 1 carrot, julienned
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang to create the marinade.
- Marinate the beef short ribs in the mixture for at least 2 hours, preferably overnight.
- Preheat the grill to medium-high heat.
- Grill the marinated short ribs for about 5-7 minutes on each side, or until cooked to your desired doneness.
- In a separate bowl, combine kimchi, cabbage, carrot, and green onions to make the slaw.
- Serve the grilled short ribs with the kimchi slaw on the side, garnished with sesame seeds.
Notes
- For a spicier kick, add more gochujang to the marinade.
- Let the beef rest for a few minutes before slicing to retain its juices.
- This dish pairs well with steamed rice or lettuce wraps.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg