Korean BBQ Beef Short Ribs

Steps

How to make it

Prep 25 min · Cook 20 min

1. Slice flat iron steak 200 g against the grain into sheets about 0.3 cm thick; julienne onion ½ pc and cut scallion 1 stalk into segments.
2. Mix 3 tbsp Korean BBQ marinade, 1 tbsp toasted sesame oil, and 1 tbsp minced garlic into a marinade; massage beef slices 15–30 minutes (overnight in the fridge for deeper flavor).
3. Preheat a griddle or cast-iron pan over high heat until faint smoke rises; add 1 tsp toasted sesame oil to coat the pan.
4. Lay beef slices in a single layer; let sit 2 minutes without moving until char marks form on the bottom, then flip.
5. After flipping, cook 1.5–2 minutes more; add julienned onion and stir-fry over high heat 1 minute until translucent and sweet.
6. When beef is cooked, snip into bite-size pieces directly on the griddle with kitchen scissors; scatter scallion segments.
7. Serve immediately, matching Dubu House tabletop BBQ pacing; pair with rice or lettuce wraps.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins