From our Korean friend, Sharon White.  We make these several times a month, as we can’t get enough.

For 4 lbs of L.A. Style Korean short ribs, you marinate them in (all amounts are approximate, feel free to adjust to your taste):

  • 2 c. water
  • 6 T. soy sauce
  • 4 t. ketchup and BBQ sauce
  • 2 t. liquid smoke
  • 1 t. Worcestershire
  • 1 T. cider vinegar
  • 1 T. Brown sugar
  • Diced garlic
  • Chopped green onions
  • Pepper
  • 1 T. Korean Beef Seasoning Salt
  • 1 T. kocheejung (Korean Hot Pepper BBQ sauce)

 Marinate 2 hours to overnight.  Grill on a very hot grill to medium-rare, which is only a few minutes each side.  Serve with rice and seaweed paper, together with more kocheejung for dipping.  Serve with kimchi and Korean sides, if available.

An interesting version of the marinade from Roy Choi’s cookbook includes 1 kiwifruit peeled, 2 T. toasted sesame seeds and 1 c. fresh orange juice, in place of the vinegar.  He purees the marinade in a blender.  Some others add pureed Asian pear and mirin for a sweet tasting marinade.


Serve with kocheejung or Ssamjang, a Korean dipping sauce.

  • Ingredients
  • ¼ cup doenjang (fermented soybean paste)
  • 1 T. gochujang (hot pepper paste)
  • 1 stalk of minced green onion
  • 1 clove of minced garlic
  • ¼ cup chopped onion
  • 2 t. honey or mirin
  • 2 t. toasted sesame seeds
  • 2 t. sesame oil


Use a spoon to mix all the ingredients in a large bowl.
Transfer it to a small bowl, and serve with rice and lettuce, or with meat BBQ.