Korean Short Rib and Scallion Skewers

Name: Korean Short Rib and Scallion Skewers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lbs (680 g) beef short ribs (bone-in), partially frozen and thinly sliced, partially frozen, sliced ¼ inch (6 mm) thick across the grain; 2 bunches (150 g) scallions (green onions), white and light green parts only, cut into 2-inch (5 cm) pieces; ⅓ cup (80 ml) soy sauce; 2 tablespoons (30 ml) toasted sesame oil; 5 cloves (25 g) garlic cloves, minced; 1 tablespoon (12 g) fresh ginger, minced; 1 tablespoon (12 g) brown sugar; 1 tablespoon (15 ml) mirin (sweet rice wine); ½ teaspoon (1 g) freshly ground black pepper; 1 tablespoon (9 g) white sesame seeds, toasted (optional); 1 tablespoon (15 ml) vegetable oil, for brushing grill

From the MyKitchenBank Kitchen

Tender beef short ribs marinated in a savory-sweet soy and sesame glaze, threaded onto skewers with charred scallions and grilled until caramelized. This Korean BBQ classic is quick to cook but delivers deep, complex flavors with a slightly crispy exterior and juicy interior. Perfect for a dinner party or casual outdoor meal.

Prep: 30 min
Cook: 10 min
Wait: 1 hr
Total: 1 hr 40 min
Makes: 8 skewers

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Steps

Before you start

Place short ribs in freezer 1 to 2 hours until firm but not fully frozen (this makes slicing much easier)
Soak 8 wooden skewers in water for at least 30 minutes to prevent burning
Preheat grill to medium-high (about 400°F / 200°C) 10 minutes before cooking

1
Mix the marinade
- In a medium bowl, whisk together soy sauce, sesame oil, minced garlic, minced ginger, brown sugar, and mirin until the sugar dissolves completely.
- Stir in black pepper.
- Set aside.
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Ready when: sugar is dissolved and marinade is smooth
Tip: Whisk vigorously to emulsify the sesame oil and soy sauce—this creates a glossy coating on the meat.
2
Marinate the beef
- Place the sliced short ribs in a large bowl or zip-lock bag.
- Pour the marinade over the meat and stir gently to coat all pieces evenly.
- Cover or seal and refrigerate for at least 30 minutes, preferably 45 to 60 minutes.
- Stir occasionally if marinating longer.
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Ready when: meat is evenly coated and darkened
Tip: Don't over-marinate—beyond 2 hours, the soy sauce can make the meat taste too salty.
3
Thread the skewers
- Remove the marinated beef and scallion pieces from the refrigerator.
- Thread meat and scallion pieces alternately onto each soaked skewer, starting and ending with a piece of beef.
- Arrange them on a plate or tray.
- You should have 8 skewers total, with about 3 to 4 folds of beef and 3 scallion pieces per skewer.
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Ready when: all meat and scallions are threaded, skewers are ready for grilling
Tip: Leave about ½ inch (1 cm) of space between each piece so heat can circulate and create a crust.
4
Prepare and heat the grillOven 400°F / 205°C
- Preheat your grill to medium-high heat, about 400°F (200°C).
- If using a charcoal grill, wait until coals are white-hot and spread evenly.
- Brush the grate with a lightly oiled paper towel or cloth to prevent sticking.
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Ready when: grill is hot and grate is clean and oiled
Tip: A properly oiled grate is essential—it prevents the delicate beef slices from sticking and tearing.
5
Grill the skewers
- Place the skewers on the hot grill directly over the heat.
- Cook for 3 to 4 minutes on the first side without moving them, allowing the beef to char and caramelize.
- Flip the skewers and cook for another 3 to 4 minutes on the second side.
- The beef should be browned and slightly charred at the edges, with the scallions softened and lightly blistered.
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Ready when: beef is deeply browned and slightly crispy at the edges; scallions are soft and lightly charred
Tip: Resist the urge to flip repeatedly—the longer you let them sit, the better the caramelization. If using very thin slices, watch carefully for flare-ups from dripping fat.
6
Rest and serve
- Transfer the grilled skewers to a serving plate.
- Sprinkle with toasted sesame seeds if desired.
- Let rest for 2 minutes before serving.
- Serve hot, optionally with a small dish of extra marinade for dipping or a squeeze of fresh lime juice.
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Ready when: skewers are at serving temperature
Tip: Sesame seeds add a final flourish of texture and nuttiness—toast them in a dry pan for 1 minute just before serving for maximum flavor.

Good to know

Tips

Partially freezing the short ribs makes them much easier to slice thinly and uniformly. Wrap them well and freeze for 1 to 2 hours—aim for a texture where the knife slides through without shattering the meat.
For deeper flavor, save some of the raw marinade in a small bowl before adding the meat. Brush this reserved marinade onto the skewers during the last minute of grilling for a glossy, caramelized finish.
Short ribs vary in thickness depending on how they're cut. If your pieces are thicker than ¼ inch (6 mm), they may need an extra 1 to 2 minutes per side. A meat thermometer reading 130°F (54°C) for medium-rare is ideal.
These skewers are best served with rice, a crisp salad, or steamed vegetables. Korean pickled radish (danmuji) or kimchi on the side adds authentic flavor and cuts through the richness of the beef.

Make ahead

The beef can be sliced and marinated up to 8 hours ahead. Assemble the skewers 2 to 4 hours before grilling. Do not grill ahead—serve immediately after cooking for the best texture and flavor.

Storage & reheating

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the grill for 1 to 2 minutes per side, or warm in a 350°F (175°C) oven for 5 minutes. Do not microwave, as this will toughen the meat. Skewers do not freeze well due to the delicate meat texture.

Substitutions

mirin (sweet rice wine) → 1 tablespoon honey or 1½ teaspoons maple syrup. Provides the same sweetness and slight viscosity, though the flavor will be subtly different.
beef short ribs (bone-in), partially frozen and thinly sliced → Beef ribeye or sirloin steak, thinly sliced. Use a tender cut that's easier to slice; freeze partially and slice as thinly as possible. Cooking time may be slightly shorter.
toasted sesame oil → 2 tablespoons of regular vegetable oil mixed with ½ teaspoon sesame oil. Reduces the intensity of sesame flavor if you prefer a milder taste.
scallions (green onions) → Small pieces of sweet onion or leeks. Onion or leek will be slightly sweeter and less pungent; char them well for the best caramelization.