Go Back

Korean Beef Barbecue

Strips of Korean beef barbecue on a platter, garnished with green onions and sesame seeds.
Korean beef barbeque is within your reach—at home—with this simple recipe. A marinade made with Asian pear, scallions, garlic, soy sauce, and rice vinegar gives an authentic, tender result.
Jamie Purviance

Prep 15 mins
Cook 5 mins
Total 2 hrs 20 mins
6 servings
391 kcal


  • 1 large Asian pear peeled, cored, and roughly chopped
  • 3 scallions trimmed and roughly chopped
  • 6 large garlic cloves
  • 2 cups water
  • 3/4 cup soy sauce
  • 1/3 cup granulated sugar
  • 1/4 cup rice vinegar
  • 12 flanken-style beef ribs (4 lbs | 1.8 kg) 1/2 inch (12-mm) thick
  • 2 tablespoons toasted sesame seeds


  • In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the water, soy sauce, sugar, and the rice vinegar. Process until well combined.
  • Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours.
  • Prepare the grill for direct cooking over high heat, [450°F to 550°F (230°C to 290°C)].
  • Brush the cooking grates clean. Lift the ribs from the marinade 1 at a time, letting the excess liquid and solid bits fall back into the bowl before laying them on the grill. Discard the marinade.
  • Grill the ribs over direct high heat, with the lid open, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds.