Grilled Korean-Style Beef Short Ribs with Scallion Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef short ribs marinated in a savory-sweet Korean bulgogi sauce and grilled to perfection, served with a bright scallion dipping sauce. This Korean grilling recipe, ready in about 20 minutes, pairs flanken-cut beef short ribs, soy sauce, and brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Korean cuisine 520 cal/serving

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Ingredients

2 lbs flanken-cut beef short ribs
1/3 cup soy sauce
2 tbsp brown sugar
2 tbsp sesame oil
4 cloves minced garlic
1 tbsp grated ginger
1/2 tsp black pepper
1/2 cup thinly sliced scallions
1 tbsp toasted sesame seeds
1 tbsp rice vinegar
1 tsp sugar
2 tbsp (optional) chopped fresh cilantro

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Instructions

Step 1: In a large bowl, whisk together 1/3 cup soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 4 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp black pepper until sugar dissolves. Add 2 lbs flanken-cut beef short ribs and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.
Step 2: Preheat grill to medium-high heat (about 400°F). Remove ribs from marinade, letting excess drip off, and grill for 3-4 minutes per side until nicely charred and cooked to desired doneness.
Step 3: Meanwhile, prepare scallion sauce by mixing 1/2 cup thinly sliced scallions, 1 tbsp toasted sesame seeds, 1 tbsp rice vinegar, 1 tsp sugar, and 2 tbsp chopped fresh cilantro (optional) in a small bowl.
Step 4: Transfer grilled short ribs to a platter, spoon scallion sauce over the top, and serve immediately with steamed rice or lettuce wraps.