For Marinade:

  • 4 Pounds of Beef Short Ribs
  • 5 Garlic Cloves
  • ½ Cup Soy Sauce
  • 1/3 Cup of Sugar
  • 1/3 Cup of Sesame Oil

For dipping sauce:

  • 3 T brown sugar
  • 1 clove garlic
  • ½ t dry mustard
  • ¼ Cup Soy Sauce
  • ½  t White Pepper

Cut the meat off the ribs by running a sharp knife blade down each side of the bone.   Slice meat strips at a double diagonal to cross cut the grain for a tender cook.   In a medium mixing bowl, combine all marinade ingredients.  Place meat strips in bowl, cover, and place in refrigerator for 4 to 10 hours.  Wrap bones and refrigerate as well.


Combine dipping sauce ingredients and blend until all ingredients create a smooth sauce.

When ready to grill, fire up a charcoal or gas grill to the hottest temperature.  Be sure your grill surface is clean.  Place strips of meat in a grill basket and grill on each side until done.  Will be 4-7 minutes per side depending on the heat output of your grill.  Use the left over marinade to baste on rib bones and grill until dark.  These will be great for a garnish and are also fun to chew the scant meat off of.

If you want to go totally authentic, you can serve the meat with Korean bean paste (samjang), roasted Jalapeno, rice, and leaf lettuce.  Eat it like a wrap.