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KOREAN STYLE RIBS

Michael Symon

Thinly sliced short ribs marinated with Asian pears, garlic, soy sauce, and sesame oil, then grilled and finished with scallions, sesame seeds, and cilantro. Paired with a Soijo Mojito.

October 16, 2026

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INGREDIENTS

  • 4 lb thinly sliced short ribs, aka Korean short ribs

  • 2 Asian pears (can substitute kiwi and ginger for pears)

  • ¼ c scallions, whites only; greens for garnish

  • 4 cloves garlic

  • ¼ c brown sugar

  • ½ c soy sauce

  • 2 tbl mirin

  • 2 tbl sesame oil

  • 1 tbl gochang paste

  • 2 tbl sesame seeds for garnish

  • ¼ c cilantro for garnish

DIRECTIONS

  1. Place the ribs on the hot side of the grill and cook for 2–3 minutes per side.

  2. Thinly slice the green ends of the scallions and place in ice water to allow them to curl for garnish.

  3. Garnish ribs with scallions, sesame seeds, cilantro, and a small amount of marinade.

SOIJO MOJITO

  • 2 oz rum

  • 4 oz Soijo

  • 2 tbl lime juice

  • 2 tbl maple syrup

  • Mint

Muddle all the above and serve over ice. Garnish with lime slices.

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