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Grilled short rib with spicy rice cakes and vegetables

  • Yields: 4-6 servings as a main course or 10-12 servings as an appetizer Servings
  • Cook time: 45 minutes
  • Prep time: 15 minutes


  • 5 pounds LA style short rib
  • 15 peeled garlic
  • 1 thumb size ginger
  • 1/2 onion
  • 1 Asian pear or kiwi (for tenderizer)
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 1 tablespoon sesame oil
Grilled spicy rice cake and vegetables (grilled version of Tteokbokki)
  • 1 pound of cylinder shaped rice cake
  • 1 zucchini
  • 1 yellow squash
  • 8-10 pieces sweet peppers variety color
  • 3 large king oyster mushrooms
  • 1 bunch green onion
  • any vegetable oil for just enough to coat vegetables and rice cake
  • salt and pepper
Gochujang sauce for rice cake
  • 1/2 cup gochujang (Korean hot red pepper paste)
  • 3 tablespoons sugar
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds for garnish


For the marinade
  1. Blend Asian pear, garlic, ginger, onion until creamy texture. Add the rest of ingredients and mix until sugar is dissolved.
  2. Rinse the short ribs in cold water to remove any remaining bone fragments. Drain the water and let it dry. Add the ribs to the marinade and mix it by hand. Keep it in the refrigerator overnight or longer.
  3. Heat charcoal grill to medium hot. Drain excess marinade off beef, grill short ribs, turning once to desired doneness, about 3-4 minutes per side. Serve whole pieces or cut into smaller pieces and drizzle sesame oil to finish.
Grilled spicy rice cake and vegetables (grilled version of Tteokbokki)
  1. Heat grill to medium -high heat. In a mixing bowl, mix vegetables with 1⁄4 cup of the oil to coat lightly and sprinkle salt and pepper. Grill the vegetables until tender and lightly charred all over.
  2. In a separate bowl, sprinkle rice cake with oil to coat lightly. Grill the rice cake until tender and lightly charred each side. Transfer rice cake back into the bowl and toss with Gochujang sauce until desired taste.
  3. In a large platter, arrange the grilled vegetables around and add sauced grilled rice cake in the center. Sprinkle toasted sesame seeds.
  1. *Drizzle Gochujang sauce on the grilled vegetables if desired

For safe meat preparation, reference the USDA website.

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