Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinate Time: 2 hours minimum
Total Time: ~2 hours 40 minutes
Estimated Calories: ~780 per serving
Estimated Protein: ~48g per serving

Ingredients

Ribs and Marinade
1 lb. flanken-cut beef short ribs or thin Korean-style short ribs
1/4 cup soy sauce
2 Tbsp. brown sugar
1 Tbsp. sesame oil
3 garlic cloves, finely minced
1 tsp. fresh ginger, finely grated
1 Tbsp. rice vinegar
1 Tbsp. water
1/4 tsp. black pepper

Rice
1 cup uncooked jasmine or white rice
1 3/4 cups water
1/4 tsp. salt

Quick Cucumber Side (Optional but really good)
1/2 cucumber, thinly sliced
1 tsp. rice vinegar
1/2 tsp. sugar
Pinch of salt

Garnish (Optional)
1 green onion, sliced
1 tsp. sesame seeds

Directions

Step 1 – Marinate the ribs
In a medium bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, water, and black pepper until the sugar is mostly dissolved. Add the ribs and turn them to coat well. Cover and refrigerate for at least 2 hours. Overnight is even better.

(the marinade is where most of the flavor comes from, so don’t skip the resting time)

Step 2 – Cook the rice
Place rice in a fine mesh strainer or bowl and rinse under cold water until the water runs less cloudy. This removes extra starch and helps the rice cook up fluffier.

Add the rinsed rice, water, and salt to a small pot. Bring to a boil over medium-high heat. Once boiling, stir once, reduce the heat to very low, and cover with a lid. Cook for 15 minutes.

After 15 minutes, turn off the heat but leave the lid on. Let the rice sit for 5 more minutes. Then fluff gently with a fork.

(do not keep lifting the lid while it cooks or the steam escapes and the rice cooks unevenly)

Step 3 – Make the cucumber side
In a small bowl, toss cucumber slices with rice vinegar, sugar, and a pinch of salt. Let them sit while you cook the ribs. They will soften slightly and get brighter in flavor.

Step 4 – Cook the ribs
Heat a large skillet, grill pan, or outdoor grill over medium-high heat. If using a skillet, lightly oil it. Remove the ribs from the marinade and let excess drip off. Lay them in the hot pan in a single layer.

Cook for about 2 to 3 minutes on the first side, then flip and cook another 2 to 3 minutes. Thin Korean-style ribs cook quickly. They should be caramelized at the edges and cooked through. If your pan is small, cook in batches so they brown instead of steam.

Step 5 – Rest briefly
Let the ribs rest for 2 minutes after cooking so the juices settle a bit.

Step 6 – Serve
Scoop rice onto each plate or bowl. Add the ribs on top or beside the rice. Add cucumbers on the side. Sprinkle with green onion and sesame seeds if using.

(this one feels cool without trying too hard)

Rizz Tip

“Alright… quick question — are you always like this, or is this just me?” 😏