Korean-style Short ribs on Rice with Asian Slaw

Korean-style Shortribs on Rice with Asian Slaw-closeup

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5 from 6 reviews

Korean-style Shortribs on Rice with Asian Slaw, talk about flavor and texture. These short ribs are marinated with an array of Asian spices then grilled releasing all that intense caramelized juice giving the ribs tenderness and moistness. Lay that on some steamed Jasmine rice, add in a beautifully crisp and tangy coleslaw, and you have the perfect meal to wow your family with!



Short ribs:

  • 8 beef short ribs


  • 1/3 cup soy sauce
  • 1 Tbsp sesame oil
  • 1/3 cup brown sugar
  • 2 tsp white pepper
  • 1/3 rice wine vinegar
  • 1 heaping Tbsp red chili sauce
  • 1 small purple onion grated
  • 2 cloves garlic minced
  • 3 stalks green onion chopped
  • 2 Asian pair peeled, cored, and grated
  • 2 Tbsp grated peeled ginger


  • 1 cup Jasmine rice
  • 1 1/2 cups water
  • 1/2 tsp sesame oil
  • 1/2 tsp salt


  • 1 cup shredded purple cabbage
  • 1/2 fennel head shredded
  • 1 cup Napa cabbage shredded
  • 1/2 small purple onion slivered
  • 3 medium carrots grated
  • 1 small red pepper cored and slivered


  • 3 Tbsp vegetable oil
  • 1 Tbsp sesame oil
  • 1/4 cup rice wine vinegar
  • 1 Tbsp honey
  • 1 clove garlic core removed and grated
  • 1 Tbsp grated peeled ginger
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 stalk green onion chopped


  • Chopped green onion
  • 1/4 cup crushed salted peanuts


Short ribs:

  1. Place ribs in a large baking dish, season both sides with salt, white pepper and Chinese five spice.
  2. In a bowl combine all ingredients for the marinade reserving some of the chopped green onion for garnish.
  3. Pour over short ribs and mix so all the ribs are coated with the marinade. Cover with plastic wrap and place in the fridge overnight.
  4. Pre-heat grill to 500° F.
  5. Take marinated short ribs out of the fridge and shake off excess marinade and place on grill. Turn 180 degrees after one minute and grill for another minute, then turn over and do the same for the other side.
  6. Place cooked ribs on a plate and let rest for about 5 minutes.
  7. Pour the leftover marinade into a saucepan and simmer on the grill for a few minutes until it thickens a bit. Take off heat and set aside.


  1. Combine rice water, sesame oil and salt in a medium saucepan. Bring to a boil on med to high heat then turn to a simmer covered and cook for 20 minutes. Remember to stir frequently to prevent rice from sticking to pot and burning!


  1. Before grilling the shorts ribs, toss the veggies for the slaw in a large salad bowl.
  2. In another medium bowl combine all the ingredients for the dressing reserving some of the chopped green onion for garnish.
  3. Season slaw with some salt and white pepper. Spoon a couple of spoonfuls of the dressing and toss well. Taste and add seasoning and dressing if necessary. Top with crushed peanuts.


  1. Scoop some rice onto a serving dish. Place grilled short ribs onto rice and drizzle some of the marinade.
  2. Place some rice on a plate. Put a couple of short ribs on the rice, drizzle some more marinade, and place some slaw on top.
  3. Ready to serve!



You can adjust the spiciness by adding more chili paste and vinegar.

You don't have to marinate overnight. If you only have a couple of hours it will be enough. However, more time marinating means more flavors.

If you have a peanut allergy omit the peanuts. You can use toasted sesame seeds.

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