Beef Short Rib Bulgogi


Mitsukan Ponzu
½ cup pear juice
½ cup rice vinegar
½ cup grilled scallions, chopped
6 Tbsp. ginger, sliced
1 Tbsp. garlic, chopped
3 Tbsp. maple syrup
2½ tsp. Kosher salt, divided
5 lbs. beef short rib, raw, ½” slices
½ tsp. black pepper, ground

Slaw Dressing
½ cup Mitsukan Ponzu
3 Tbsp. rice vinegar
¼ tsp. Kosher salt
1 cup kimchi

¾ cup green onions, chopped
2 Tbsp. cilantro, fresh, chopped
6 cups cabbage, shredded
¼ cup jalapeño, finely chopped


  1. For the Mitsukan Ponzu Marinade, combine the Mitsukan Ponzu, pear juice, ½ cup rice vinegar, grilled scallions, ginger, garlic, maple syrup and 1½ tsp. of salt.
  2. For the short rib, season with 1 tsp. of salt and ½ tsp. of pepper. Coat the beef with the marinade, cover, and refrigerate for 6 hours, or overnight.
  3. Preheat grill.
  4. Remove the short ribs from the marinade. Grill until medium rare, about 3-4 minutes per side.
  5. For the Mitsukan Ponzu Slaw Dressing, combine ½ cup Mitsukan Ponzu, 3 Tbsp. of rice vinegar, and ¼ tsp. of salt with the kimchi.
  6. For the slaw, combine the green onions, cilantro, cabbage, and jalapeño in a large mixing bowl. Add the slaw dressing and toss to combine.
Chef’s Tip:
Serve each portion with ½ cup of cooked rice or in a Korean-style taco.

12 cups


Nutrition information unavailable.
Beef Short Rib Bulgogi
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