Bul Kogi (Korean Barbecue)

READY IN: 30mins
Recipe by KLHquilts

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

Top Review by Little Suzy Homemak

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.

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.

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