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low FODMAP Korean BBQ Short Ribs, closeup on black platter

Low FODMAP Korean BBQ Short Ribs

Our Low FODMAP Korean BBQ Short Ribs are easy and PACKED with flavor.

Low FODMAP Serving Size Info: Makes 2 pounds (910 g) of short ribs; about 12 short ribs; 6 servings; serving size 2 short ribs

Course: Dinner
Cuisine: American, Korean
Prep Time: 5 minutes
Cook Time: 10 minutes
Marination Time: 2 hours
Total Time: 15 minutes
Makes: 6 Servings
Calories: 299 kcal
Author: Dédé Wilson


  • ½ cup (120 ml) low sodium soy sauce; use gluten-free if following a gluten-free diet
  • ¼ cup (60 ml) water
  • ½ cup (107 g) firmly packed light brown sugar
  • 6 tablespoons (30 g) sliced scallions, green parts only, divided
  • 6 tablespoons (90 ml ) white wine, or rice wine (mirin)
  • ¾ ounce (20 g) Asian pear, with peel, cut into small pieces
  • ¾- inch (8 g) knob of peeled fresh ginger
  • 1 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Garlic-Infused Oil, made with vegetable oil, or purchased equivalent
  • Black pepper
  • Cayenne pepper
  • 2 pounds (910 g) short ribs, flanken-style, about ½-inch (12 mm) thick
  • 1 teaspoon sesame seeds


  1. Add the soy sauce and water to the carafe of a blender then add, in order, the brown sugar, 4 tablespoons of the scallions, wine, pear, ginger, rice vinegar, sesame oil and Garlic-Infused Oil. Blend until smooth. Taste and season with black pepper and cayenne.
  2. Pour into non-reactive bowl. Add meat to marinade and turn meat over and over to coat thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours or overnight. (I like to do this in a large zip-top plastic bag, as it is the best way to get the maximum surface area of the meat in contact with the marinade).
  3. Preheat broiler to high with oven rack about 4-inches (10 cm) below heat source. Place a flat rack on a rimmed roasting pan. Remove short ribs from marinade, allowing excess to drip back into the bowl, and arrange ribs on rack spaced out evenly so that they are not touching (you might have to broil in 2 batches).
  4. Broil for 3 minutes, flip short ribs over, and broil for another 3 to 4 minutes or until cooked through and a few char marks show here and there.
  5. Meanwhile, pour leftover marinade into a small saucepan and bring to a boil. Simmer for a few minutes until thick and syrupy, whisking often. Brush short ribs with this concentrated sauce, sprinkle with remaining scallion greens, sesame seeds and serve immediately.


  • Flanken-style short ribs, which is what you need for this recipe, are cut across the bone. You might have to special order them as they are not common in all markets.
Nutrition Facts
Low FODMAP Korean BBQ Short Ribs
Amount Per Serving
Calories 299 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 663mg28%
Potassium 61mg2%
Carbohydrates 23g8%
Sugar 19g21%
Protein 14g28%
Calcium 23mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.