Posted in Recipes

Sesame Miso Beef Ribs

Sesame Miso RIbs 01

I really love the Korean-style ‘Flanken-cut’ beef-ribs, especially for grilling. Usually, they are cut quite thinly (at least by my butcher) but lately, I have been buying some that are a good inch or so thick. For today’s post, I marinated some using a little Miso. This is a popular Japanese grilling technique that works especially well for fish but is also terrific with beef or pork. In this case, I have also included a good shot of sesame oil in the blend for a bit of a Korean touch as well… 

Sesame Miso Ribs 02

Here are the ribs I am using. They are quite thick, as you can see, and very nicely marbled.

The Ingredients

  • Flanken-Cut Beef Ribs;
  • 2 tbsp. Miso;
  • 2 tbsp. Sesame Oil;
  • 1 tbsp. each, Sugar, Lemon Juice and Rice Wine;

Sesame Miso Ribs 03

First, mix the miso and sesame oil together along with the sugar, lemon juice and rice wine (or Mirin instead of the wine, if you like).

Sesame Miso Ribs 04

Score the ribs by making shallow cuts down between the ribs to allow the marinade to penetrate. Slather the marinade liberally over the meat and allow everything to marinate for at least two hours (or overnight).

Sesame Miso Ribs 05

Finally, grill to your desired degree of ‘done-ness’ over a high flame and serve with sides of your choice. My wife and I enjoyed these ribs with some of our home-grown bok-choy that I stir-fried with button mushrooms and zucchini. Rice or noodles could easily have been served as well but we were in the mood for something light and this really did the trick!


I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

3 thoughts on “Sesame Miso Beef Ribs

  1. Interesting: have not done these with miso: must try – a lovely simple marinade. See you have used the white miso . . . I normally go for the ‘middle of the five in strength’ available here: tan . . . should work out and give even a tad more taste.

    1. I tend to use white more than the darker sorts for many preparations. Try spreading it on fish fillet (salmon is great) and then keep it lightly pressed with a weight overnight then wipe off excess miso and grill…. excellent!

      1. Thanks for the tip: shall most certainly try and report . . . methinks will certainly like, but I shall use the white miso in this case . .

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