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 developed and reviewed.

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-inspired grilling recipe, ready in about 20 minutes, pairs flanken-cut beef short ribs, soy sauce, 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 "Plan a meal with the AI" 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.