Grilled Beef Ribs and Leeks

  • Active Time 25m
  • Total Time 3h 25m

4 servings

Bulgalbi traditionally calls for grilling marinated beef short ribs on a heavy, dome-shaped metal plate with a ridged surface that is sometimes referred to as a Mongolian grill. Flanken-style-cut short ribs make a delicious Korean barbecue, providing lots of bones to chew around. Cut between the ribs before serving, if you like.


  • 3 pounds beef short ribs, cut flanken-style across the rib into slices 3/8 inch thick
  • For the Marinade:
  • 1/4 cup sesame seeds
  • 1 piece fresh ginger, about 1 inch long, peeled and finely minced
  • 4 cloves garlic, finely minced
  • 4 green onions, finely chopped
  • 3 tablespoons firmly packed brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup Japanese soy sauce
  • 2 tablespoons dry sherry or Japanese mirin
  • 2 tablespoons Asian sesame oil

  • 1 pound leeks
  • Salt


Trim the excess fat from the beef. Place the beef in a lock-top plastic bag and set aside.

In a small, dry frying pan over medium heat, toast the sesame seeds until fragrant and golden, 2 to 3 minutes. Transfer 2 tablespoons of the seeds to a spice grinder or mortar and grind or mash with a pestle to a fine powder. Reserve the remaining 2 tablespoons of seeds for garnish. In a bowl, combine the ground seeds, ginger, garlic, green onions, brown sugar, black pepper, red pepper flakes, soy sauce, sherry or mirin and sesame oil. Mix well and pour into the bag with the beef. Seal the top closed and turn the bag to coat the meat evenly. Let marinate in the refrigerator for at least 3 hours, preferably overnight.

Trim the leeks, leaving part of the root end and about 1 inch of the green tops intact. Cut in half lengthwise and rinse well.

Bring a saucepan 3/4 full of water to a boil and salt it lightly. Have ready a bowl of ice water. Add the trimmed leeks to the boiling water and blanch for 30 seconds. Drain and immediately immerse in the ice water to stop the cooking. Drain again and pat dry.

Prepare a fire in a charcoal grill. Meanwhile, bring the beef ribs to room temperature. When the coals are ash white, remove the ribs from the marinade, reserving the marinade in the bag. Lay the ribs flat on the grill rack about 6 inches above the coals. Grill, turning once, until seared on both sides, 2 to 3 minutes per side. Transfer the ribs to a platter and sprinkle with the reserved sesame seeds.

Dip the leeks into the marinade and place flat on the grill rack. Grill, turning several times and basting with the marinade, until tender-crisp and browned, about 3 minutes.

Transfer the leeks to the platter with the ribs, garnish with the reserved sesame seeds and serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2147

nutrition information per serving

839 calories; 45g total fat; 201mg cholesterol; 869mg sodium; 36g carbohydrates; 5g fiber; 70g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.