Korean-Style Beef Short Ribs with Pickled Vegetables
Ingredients icon 14 Ingredients
Servings icon Makes 4 servings
Time icon 30 minutes



Pickled Vegetables


  1. Combine Marinade ingredients in small bowl. Place beef ribs and marinade in food-safe plastic bag; turn ribs to coat. Close bag securely and marinate in refrigerator 2 hours or up to overnight, turning occasionally.

  2. To prepare the pickled vegetables, combine vinegar, brown sugar, salt and red pepper in large bowl; whisk until incorporated.  Add vegetables; toss to coat. Cover and refrigerate 15 minutes or up to 2 hours.

  3. Remove ribs from marinade, reserve marinade. Lightly oil grill using brush or oiled cloth. Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F).

    Meanwhile, pour reserved marinade in small sauce pan. Bring to a boil on medium-high heat; cook 5 to 8 minutes or until sauce reduces by half.

  4. Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions.

Nutrition Information

Nutrition information per serving: 282 Calories; 98.1 kcal Calories from fat; 10.9 g Total Fat; 4.6 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat; 55 mg Cholesterol; 1070 mg Sodium; 25 g Total Carbohydrate; 3.2 g Dietary Fiber; 21 g Protein; 3.1 mg Iron; 545 mg Potassium; 2.5 mg NE Niacin; 0.3 mg Vitamin B6; 2 mcg Vitamin B12; 5 mg Zinc; 14.2 mcg Selenium; 88.9 mg Choline;

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