The longer you marinate these Korean sweet-and-savory ribs, the better. Look for flanken-cut short ribs in the meat department or ask your butcher to cut them for you. If you can't find perilla or shiso leaves, try using mint instead. Source: EatingWell Magazine, May/June 2017

Judy Joo


For Serving


Instructions Checklist
  • To marinate ribs: Combine pear, garlic, tamari, oil, sugar, ginger and pepper in a medium bowl, stirring until the sugar dissolves. Add ribs and massage the marinade into them. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.

  • To grill ribs: Preheat grill to high.

  • Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest on a clean cutting board for 5 minutes, then cut each in half.

  • To serve: Assemble 12 lettuce wraps with 1 perilla leaf, 1/4 cup rice, one piece of meat and 1 teaspoon Ssamjang each. Garnish with kimchi, if desired.


Tips: Perilla leaves are slightly thick and minty tasting, often used in place of lettuce to wrap up foods in Korean cooking. Shiso or even large mint leaves make a good substitute.

Look for prepared Ssamjang--a thick spicy paste typically served with Korean lettuce wraps--at Korean markets or online. To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup

The bright red, fiery chile paste gochujang is the quintessential Korean condiment.

To make ahead: Marinate ribs for up to 1 day (Step 1).

Nutrition Facts

514 calories; 21.7 g total fat; 7.6 g saturated fat; 79 mg cholesterol; 621 mg sodium. 495 mg potassium; 44.8 g carbohydrates; 4.8 g fiber; 6 g sugar; 32.3 g protein; 1530 IU vitamin a iu; 4 mg vitamin c; 32 mcg folate; 68 mg calcium; 6 mg iron; 98 mg magnesium; 4 g added sugar;