Korean-Style Short Ribs
Chef Eli Sussman loves going out for Korean barbecue. While a huge part of the experience is sampling all of the never-ending banchan that come to the table, the meat is the king of the meal. He and his brother, Max, created these marinated short ribs that are as flavorful as anything they’ve tasted at a restaurant. Marinate these ribs overnight, pick up some kimchi on your way home, and you’ve got the perfect Korean-style date night without the smelly clothes.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup soy sauce
- 1 cup water
- 1/4 cup rice vinegar
- 2 Tbs. white vinegar
- 1/3 cup firmly packed dark brown sugar
- 3 Tbs. Sriracha sauce, plus more for serving
- 1 Tbs. freshly ground pepper
- 1/2 large yellow onion, chopped
- 1 bunch green onions, white and tender green portions only, thinly sliced
- 8 to 10 garlic cloves, chopped
- 3 lb. Korean-style short ribs
- Steamed rice for serving
- Hoisin sauce for serving