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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.

Judy Joo
Source: EatingWell Magazine, May/June 2017

Recipe Summary test

30 mins
2 hrs 30 mins


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; protein 32.3g; carbohydrates 44.8g; dietary fiber 4.8g; sugars 5.8g; fat 21.7g; saturated fat 7.6g; cholesterol 79.1mg; vitamin a iu 1529.7IU; vitamin c 3.8mg; folate 31.5mcg; calcium 68.3mg; iron 5.8mg; magnesium 97.6mg; potassium 495mg; sodium 621.3mg; added sugar 4g.