The Real Deal Korean Beef Ribs Recipe -
The Real Deal Korean Beef Ribs Recipe
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The Real Deal Korean Beef Ribs

Recipe by  

"This is an authentic Korean beef rib recipe, not the Americanized version. This is super easy and a crowd pleaser. This is for 4 pounds of ribs. I find 2 tablespoons of honey is perfect for a not-so-sweet rib. This gives you the perfect amount of tanginess. However, if you like it sweeter you can add up to 3 tablespoons. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 day 1 hr 30 mins


  1. Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
  2. Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
  3. The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
  4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2009

Yum! Rich and delicious flavour. Now I don't really have the right to rate this recipe as is because I didn't make it as is. How I altered it did work. Sometime I will try it as the original indicates, today just didn't have enough time. Here's what I did: 1/4 cup soy sauce instead of 1/2 cup 1/4 cup white sugar instead of 1/2 cup 11/2 tb red wine instead of Asian plum wine (I didn't have any!) Instead of marinating the beef I browned it in a non-stick frying pan and tossed it into my slow-cooker. I added the marinating ingredients to the hot frying pan and let it come to a boil to collect the drippings from the beef, let's face it, it's yummy even though also naughty! Then with everything in the slow-cooker, turned it on low for 6 hours and it was nice.

Most Helpful Critical Review
Apr 14, 2012

This was very rich. I actually liked it better cold the next day. I probably won"t make this again unless somebody requests it.


13 Ratings

May 24, 2010

These were phenomenal! I had never made beef ribs before, so I was a little wary. I doubled the sauce but omitted the sugar. I added a bit more honey to make up for it. The sauce was super tasty! I kept sampling it prior to adding the ribs. I didn't have time to marinade well, so I put it all in my cast iron dutch oven and put it in the oven at 250 for about 2 hours. The meat was falling off the bone, super tender! I wish I had the grill ready, I bet it would have been even yummier to finish it off on a hot grill to carmelize it a bit and burn off a teensy bit of the oil. Definitely a keeper! I never knew I could make Korean ribs! I was sure I was going to regret opening the bottle of plum wine a friend gave me... but no regrets at all!

Jun 01, 2010

Fantastic! I made these for a party and everyone went crazy over them. I should have made more. The only change I made was that I only had about 8 hours to marinade them and I added about 1-1/2 Tbsp of red pepper flakes, but this is so tasty I wouldn't miss it if I had left that out. Next time I'll do the whole 24 hours and I'll double the recipe.

Sep 29, 2010

Very, very tasty. We all loved this. Nice change from pork ribs. Did not have plum wine but did have plum sauce so substituted that to get the plum flavor. Turned out great! These are often on sale too!

Feb 11, 2011

Didn't do the plum sauce b/c I was pretty sure my husband wouldn't like it and didn't know if I would either so I just put in some red wine vinegar. We had one of my daughter's friends over who has a korean grandmother and she said they tasted just like her grandmother's ribs that she makes for her without the plum sauce (b/c she doesn't like it).

Oct 13, 2010

I was aprehensive at first with the 2 T of black pepper so I cut the black pepper in half. I didn't use the Korean style ribs, but rather used the American full bone short ribs. I think using the American version doesn't allow for as short cooking time on the grill. Mine came out a bit tough (reason for a 4 star), therefore I placed them in the oven for a couple of hours at low temp approximately 300-325 degrees for 2 hours w/ marinade in a tightly covered casserole dish. They came out NICE. If baking with marinade, definately use half of the black pepper. If grilling you can follow the amount of pepper as recipe states. Will make again following the oven low temp oven method instead. Next time, I will bake at 250 for even better tenderness.

Dec 21, 2011

Good, I cooked in oven at 300 for 2 hours, then added sauce and cook for 25 min.


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  • Calories
  • 692 kcal
  • 35%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 42.3 g
  • 85%
  • Sodium
  • 787 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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