Bul Kogi (Korean Barbecue)

Total Time
Prep 15 mins
Cook 15 mins

From "The Los Angeles Times California Cookbook" (1981).

Ingredients Nutrition


  1. Place short ribs in a bowl.
  2. Add garlic, sesame seeds, green onions pepper, sesame oil, soy sauce, sugar, and oil, and toss to coat meat well.
  3. Cover and let stand at room temperature for two hours.
  4. Barbecue over coals or under broiler, turning and basting often with marinade until meat is tender.
Most Helpful

My Mom started making these when I was a little girl and we lived in Hawaii. It was a lot easier to get flanken ribs there! I make these for my family now and this is the exact recipe I use. I do recall that my Mom has the same cookbook as you credit! Love them and would never quit making them.

Little Suzy Homemaker August 19, 2007