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Korean beef short ribs


  • 2 pounds (907 g) Korean style beef short ribs
  • ¼ cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) gochujang chili paste
  • 2 tablespoons (30 ml) dark sesame oil
  • 2 tablespoons (30 ml) brown sugar
  • 2 tablespoons (30 ml) apple cider vinegar


  1. In a bowl whisk together, soy, gochujang chili paste, dark sesame oil, brown sugar, and apple cider vinegar, to make a marinade.
  2. Set aside 1/4 cup (60 ml) of the marinade and reserve.
  3. Place the ribs into the bowl with the remaining marinade.
  4. Turn beef until it is evenly coated.
  5. Preheat grill to hot.
  6. Drain excess sauce off beef short ribs.
  7. Grill beef short ribs, turning once, to desired doneness.
  8. Remove ribs from grill serve immediately, with reserved unused marinade as a sauce.
  9. Serve hot.

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