Asian-Style Flanken Short Ribs Recipe

This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs.



  • 1/2 cup fresh cilantro, finely chopped
  • 1/3 cup + 1 tbsp soy sauce
  • 3 tbsp brown sugar
  • 3 tbsp canola oil
  • 3 tbsp water
  • 2 tbsp toasted sesame oil
  • 2 large garlic cloves, minced
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 1 tsp freshly ground black pepper
  • 1 tsp ground coriander
  • 2 lbs flanken short ribs
  • Toasted sesame seeds, to taste, garnish
  • Green onion, sliced, garnish


  1. Combine the cilantro, soy sauce, brown sugar, canola oil, water, sesame oil, minced garlic, jalapeño, black pepper, and coriander in a large zip lock bag. Mix until well combined. Add the flanken short ribs and marinate 8-24 hours.
  2. Place the rack near the top of the oven. Heat the oven to high broil (should be about 550 degrees). Line a baking sheet with tin foil. Place two wire racks on sheet pans then lay ribs in a single layer on top of the racks.
  3. Place into the oven and broil, with the door cracked, for 4-5 minutes on each side, making sure to watch the ribs very carefully so they won’t burn and be ruined. Remove from the oven and place on a serving platter. Sprinkle the short ribs with toasted sesame seeds and chopped green onions before serving. Enjoy.

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