Grilled Korean-Style Beef Short Ribs with Sesame Scallion Salad

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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.

Marinated beef short ribs grilled to perfection and served with a refreshing sesame scallion salad, combining smoky, savory, and bright flavors in every bite. This Korean-inspired beef recipe, ready in about 25 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: 15 min Cook: 10 min Serves 4 Korean cuisine 520 cal/serving

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Ingredients

2 lbs flanken-cut beef short ribs
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp sesame oil
4 garlic cloves, minced
1 tbsp fresh ginger, minced
6 stalks green onions, sliced thin
2 tbsp toasted sesame seeds
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp minced fresh ginger, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes to create the marinade.
Step 2: Add 2 lbs flanken-cut beef short ribs to the marinade, tossing to coat all pieces evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Step 3: Preheat grill to medium-high heat (about 425°F). Lightly brush grill grates with 1 tbsp vegetable oil to prevent sticking.
Step 4: Remove beef short ribs from marinade, letting excess drip off, and grill for 3-4 minutes per side until nicely charred and cooked to medium rare or desired doneness.
Step 5: While ribs cook, prepare the scallion salad by combining 6 thinly sliced green onions, 2 tbsp toasted sesame seeds, and a drizzle of sesame oil with a pinch of salt.
Step 6: Serve grilled short ribs hot alongside the sesame scallion salad for a bright contrast.