Korean shortribs or bulgogi is a kind of Korean barbecue, using shortribs that have been marinated in soy sauce, scallion, ginger, chiles, garlic, and sesame oil. The marinated meat is then slow-grilled or baked.

korean bulgogi photo

Photo by jeffreyw

Korean Bulgogi


  • 12 English-cut beef shortribs
  • 1/3 cup soy sauce
  • 4 scallions
  • 6 cloves garlic, smashed and minced
  • 1 1/2 tbs toasted sesame oil
  • 2 tbs minced ginger
  • 1/4 cup canola oil
  • 4 Thai bird chiles, stemmed


  1. Combine all ingredients except meat in your blender until smooth. Pour into a gallon size zip-top bag and add shortribs. Toss to coat and refrigerate overnight. This will not tenderize it, however.
  2. Preheat grill to 225-300 degrees F. Add shortribs and cover. Cook 5 hours or until meat falls right off the bone and is extremely tender. Serve immediately.
Retrieved from “https://en.wikibooks.org/w/index.php?title=Cookbook:Korean_Shortribs&oldid=2685769”