20-Min Kkotsal Korean Beef Plate
Boneless short ribs seared until caramelized, served with kimchi, pickled radish, fresh lettuce, and crispy fish cakes for a complete Korean BBQ dinner. Ready in 20 minutes with minimal prep.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb boneless short rib (thinly sliced, kalbi-style)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 cloves garlic (minced)
- ½ cup kimchi (store-bought)
- ⅓ cup pickled radish (store-bought)
- butter lettuce or romaine (leaves separated)
Instructions
- 1
Pat beef slices dry with paper towels. Mix soy sauce, sesame oil, and garlic in a small bowl.
- 2
Heat a heavy skillet over medium-high until it shimmers, about 60 seconds.
- 3
Working in batches, sear beef 60–90 seconds per side without moving. Edges should caramelize and curl.
- 4
Return all beef to the skillet. Pour the soy-sesame sauce over and toss to coat, 30 seconds.
- 5
Arrange lettuce on a plate. Top with beef, then kimchi and pickled radish alongside.
- 6
Serve immediately with remaining sauce for dipping.
Tools you’ll need
- 12-inch heavy skillet or cast iron
- small mixing bowl
- tongs or spatula
- paper towels
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