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October 10, 2009

Korean-Style Short Ribs

By Worker Bee
26 Comments

Korean short ribs have an irresistible combination of sweet, salty and spicy flavors. Traditionally, the sweetness comes from sugar or corn syrup, usually half a cup or more. Thanks to Christian Chun, who submitted a fruit-based marinade for Korean-style short ribs to the Primal Blueprint Cookbook Contest, you can lose the processed sugar without losing a bit of flavor.

Fruit provides all the sweetness the ribs need. Christian’s recipe combines apple, Asian pear and kiwi. For a slightly different but equally delicious marinade, try using antioxidant-rich blackberries instead.

The sweetness of the fruit, contrasted with tamari, garlic and rice vinegar, hits all the right notes. The result is intensely flavored and truly addictive ribs. Wrapped in a cooling leaf of romaine lettuce and served with a feisty scallion salad, Primal Korean Short Ribs will add new dimensions of flavor to your table.

Ingredients:


2 pounds beef short ribs. For Korean short ribs, “flanken-style” is the preferred cut. Flanken-style ribs about 1/2-inch thick and contain three rib bones. This marinade can also be used with other types of beef, such as 1/2-inch thick sirloin steaks.

Marinade:


  • 1/2 apple, skin on
  • 1 kiwi, peeled
  • 1/2 Asian pear, skin on (optional)
  • OR use 2 cups blackberries instead of other fruit
  • 1/2 cup wheat-free tamari
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon sesame oil
  • 4 stalks of scallions, chopped
  • 1/2 onion, chopped
  • 2-4 garlic cloves

Directions:

Chop the fruit up into chunks and put all marinade ingredients into a blender until smooth.

Pour the marinade over meat into a Ziploc bag, an air-tight container or a bowl wrapped tightly with plastic wrap. Make sure the meat is completely covered with the marinade. Refrigerate for at least 4 hours and up to overnight.

Grill ribs four minutes on each side for rare and a minute or two longer for medium rare. The ribs can also be cooked under a broiler, but might take 3-5 minutes longer to cook.

Serve with Romaine lettuce leaves and an optional garnish of thinly sliced garlic, thinly sliced Korean hot pepper or jalapeno, and scallion salad.

Scallion Salad Ingredients:

  • 1 bunch of scallions (about 12 scallions)
  • 1 teaspoon unseasoned rice vinegar
  • 1 tablespoon wheat-free tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon wasabi (optional)

Directions:

Chop most of the white part off the scallions and trim the top so the onion is about four inches long. Using the tip of a knife, cut the green stalks into very thin strips.

A pair of scissors will also work well for this. Submerge the sliced scallions in a bowl of ice water to make them curl. If the green stalks aren’t sliced thinly enough, they won’t curl.

Remove scallions and dry. Toss with remaining ingredients.


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26 Comments on "Korean-Style Short Ribs"

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Dave
Dave
6 years 11 months ago

Korean BBQ is one of my all time favorites! This looks great and eliminates my sugar concerns. Thanks for the recipe Christian!

Brett
Brett
6 years 11 months ago

It looks great, and I plan on trying it out for next Sunday.

Grok
6 years 11 months ago

Beautiful! This is going to be a must try.

Who doesn’t like a good set of ribs! Eat more ribs for a visible set of ribs! 🙂

Rafi Bar-Lev at Passionate Fitness

Looks amazing!

-Rafi

VPS
6 years 11 months ago

Yeah Goods 🙂

jessica
jessica
6 years 11 months ago

damn those scallions are fancy
pretty sure grok is loling in his cave?

christian chun
christian chun
6 years 11 months ago

You guys did an amazing job with this recipe… I would have never thought of blackberries! That’s an awesome twist. Thanks for posting and making this recipe!

Ogg the Caveman
6 years 11 months ago

Excellent! Korean ribs, it’s what for dinner.
Thanks for sharing!

Squalor
Squalor
6 years 11 months ago

Please tell me you’re not using a knife on a cement counter top… I feel sorry for your knife and counter!

Sandy Sommer, RKC
6 years 11 months ago

Have flanken style ribs on order from my Amish guy. Getting Wednesday so will have this Thursday. I appreciate it.

Toolman
Toolman
6 years 11 months ago

I like using my smoker for ribs so I’m going to give this one a go in the smoker!

Johanna
6 years 11 months ago

I tried this last night. The marinade was great! It really clung to the meat and caramelized. We only had the American-cut style of ribs (fat and square) so to allow them to cook faster, I cut them into individual ribs and put them under the broiler for about 10-12 minutes per side. Still too tough and chewy for me. I’m used to slow cooking bone meats. I think next time, I’ll sear them on the stove and braise them in this marinade covered in the over for an hour, and then another hour uncovered.

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Griff
Griff
6 years 11 months ago

We made this in the slow cooker, and I’ll suggest that you not add any water to it at all if you use that. I used about a quarter-cup of water to rinse all the marinade out of the bag and into the cooker, and ours turned out soupy -marvelous, but soupy.

I used the blackberry version as I’m allergic to kiwifruit. And right now I’m VERY full.

gaucoin
gaucoin
6 years 11 months ago

Did anyone find them tough? I was told to boil them before I marinade but I don’t know if that’s the best method.

Cambree
6 years 10 months ago

This does look good. Love the fancy scallions too.

Except I’m not a fan of the charred part of the meat.

Melle
Melle
6 years 2 months ago
I’ve made this twice now, the first time with the apple mixture, the second with berries, but I used a combo of 1.5 cups of raspberries and .5 cups of blueberries. The berry mixture was delicious. I’ll eventually try blackberries once they’re available (meaning free from the bushes near my house). I tweaked it even more in that I didn’t grill them (no grill access at the moment). Instead, I threw them in a large saucepan (with a lid), along with the marinade, and a cup or two of water. I cooked them for an hour on the stovetop on… Read more »
Melle
Melle
6 years 2 months ago

I should have mentioned: You definitely want to strain the marinade first to get all the seeds/chunkiness out. Otherwise you end up with ribs slathered in what looks a bit like applesauce.

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Jonathan
Jonathan
6 years 2 months ago

Tried the marinade on boneless pork loin chops and it was excellent!

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6 years 1 month ago

[…] Blackberry Korean BBQ Short-ribs courtesy of http://www.marksdailyapple.com […]

Christine
Christine
5 years 7 months ago

Just finished eating this with a friend, and we’re both blown away at how amazing it turned out! We followed the recipe to a tee, but we’re definitely going to try it again with other fruits! And we used a George Foreman-like grill, which turned out great!
Thanks for so many great recipes!

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[…] first meal is based on the marinade here, though we used soy in place of Tamari, mixed berries for the fruit, and pork ribs. The little […]

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[…] Source: adapted from a recipe from Mark’s Daily Apple […]

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[…] Korean-Style Short Ribs from Mark’s Daily Apple – Sweetened with fruit and grilled. […]

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[…] that has ginger as a vital ingredient. I’ve got a pal who claims to hate ginger. Yet he loves Korean-style short ribs, teriyaki chicken, and claims to want to one day retire in Thailand just for the food. He actually […]

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