Let's get grilling

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
Cooking for 4 people


  • LA style short rib
    5 pounds


  • peeled garlic
  • thumb size ginger
  • onion
  • Asian pear or kiwi (for tenderizer)
  • soy sauce
    1/2 cup
  • sugar
    1/2 cup
  • water
    1/2 cup
  • ground black pepper
    1 teaspoon
  • salt
    2 teaspoons
  • sesame oil
    1 tablespoon

Grilled spicy rice cake and vegetables (grilled version of Tteokbokki)

  • of cylinder shaped rice cake
    1 pound
  • zucchini
  • yellow squash
  • pieces sweet peppers variety color
  • large king oyster mushrooms
  • bunch green onion
  • any vegetable oil for just enough to coat vegetables and rice cake
  • salt and pepper

Gochujang sauce for rice cake

  • gochujang (Korean hot red pepper paste)
    1/2 cup
  • sugar
    3 tablespoons
  • rice wine vinegar
    1/4 cup
  • soy sauce
    2 tablespoons
  • sesame oil
    1 tablespoon
  • toasted sesame seeds for garnish
    1 tablespoon

Credit: Chef Jiyeon Lee and Chef Cody Taylor of Heirloom Market BBQ

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