Korean-Style Grilled Short Ribs

Yield: Serves 6

Chef: Executive Chef Brian Streeter

Korean-Style Grilled Short Ribs


  • 2½ lbs. thinly cut short ribs
  • 1 C. Seven-Up soda
  • ½ C. soy sauce
  • 4 Tbsp. sugar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. ginger, minced
  • 4 cloves garlic, minced
  • ½ tsp. chili flakes
  • 1 tsp. salt
  • 1 Tbsp. sesame seed, toasted
  • 1 Tbsp. green onions


Combine the soda, soy sauce, sugar, sesame oil, ginger, garlic, chili flakes and salt. Mix together and pour over the ribs. Turn to coat and marinate overnight, turning once or twice to distribute the marinade.

To serve, heat a grill to high. Grill the ribs on both sides basting, with the marinade until lightly charred and heated through. Garnish with the toasted sesame seeds and chopped green onion.

Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.