Korean-Style Boneless Short Ribs (Bulgogi) recipe provided by the Certified Angus Beef® brand.

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Korean-Style Boneless Short Ribs (Bulgogi)

Serves 4
Thinly sliced short ribs are marinated and seared in a skillet. Make this quick and easy Korean-Style Boneless Short Ribs (Bulgogi) recipe for a flavor-packed meal.
  • 1 pound Certified Angus Beef ® boneless short ribs, sliced 1/4-inch thick
  • 1/3 cup soy sauce
  • 1/2 pear (Bartlett preferred), grated
  • 3 scallions, sliced with green and whites separated
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons canola, peanut or vegetable oil (for frying)
  1. In a medium mixing bowl whisk together soy sauce, pear, whites of scallions, garlic, ginger, sesame oil and honey to make a marinade.
  2. In a large zipper locking bag combine short ribs and marinade. Stir around to evenly coat short ribs and marinate refrigerated at least one hour.
  3. Remove short ribs from marinade (discarding marinade) and pat dry. Sear short ribs in a hot skillet in oil for 1-2 minutes per side, transfer to a clean plate and garnish with sliced scallion greens.

Stir Fry and Saute
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