Korean BBQ Short Rib



Standard Supplier 28th August 2014


Standard Supplier

Korean BBQ Short Rib

Portions: 10


  • Ingredients
  • 2kg beef short rib
  • 250g brown sugar, packed
  • 100ml light soy sauce
  • 250ml water
  • 100ml mirin (Japanese rice wine)
  • 1 onion, finely chopped (150g)
  • 1 small Asian pear, peeled and finely grated (150g)
  • 4 cloves garlic, minced (20g)
  • 100ml sesame oil (91g)
  • 2tbsp MAGGI Beef Liquid Concentrated Fonds


Place the beef and sugar in a resealable freezer bag. Shake to coat the beef with the brown sugar and allow to sit at room temperature for 10 minutes.
Whisk together the light soy sauce, water, mirin, onion, Asian pear, garlic, sesame oil and beef fonds. Pour marinade into the freezer bag with the beef and seal. Refrigerate overnight or for at least 4 hours.
Drain the excess marinade from the beef. Cover with foil and cook for 2 hours in an oven preheated to 160˚C. Finish ribs by removing the foil cover and caramelising on a hot grill for 5 minutes. Cut into individual ribs or pull meat from the bone. If desired, baste with any leftover marinade before serving.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.