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Just to be clear, these are NOT hot dogs.

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

Nope, I am just not a hot dog person. They just sort of freak me out.

But these? Well, these are fun and delicious and so perfect for Memorial Day.

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

I told you I was in a Memorial Day food mood.

I just can’t help it, I always get so excited for Memorial Day. To me it just sets something off in my brain that says, “SUMMER”! Time to relax, hang in the sun and eat my weight in watermelon, corn and nectarines.

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

Unfortunately, summers now are obviously a little different from when I was in school. For one, I am now in Colorado, where summer in the mountains is a little cooler than I would prefer. Two, I am not a kid anymore so those carefree days of complete relaxation are far and few.

But, but, but – I do have fun with food and cooking, and all the things that NEED to be cooked and prepared during the summer. This means lots and lots of grilling and churning of ice cream. Nothing screams summer like a cookout, ice cream and maybe a few S’mores thrown in there as well. I mean, right?!?

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

Anyway, I made us some Korean Kogi BBQ ribs, stuffed them in some hot dog-like buns, loaded them with a sweet peach relish and added some awesome slaw.

Oh, and a little cheese, because very few meals are truly complete without it. In my book, cheese is a necessity.

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

So guess who is back in town and headed for surgery tomorrow?

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

Brendan! The brother who is right above me and about as weird and crazy as they come. He is having ACL surgery this afternoon. Just another typical day in the Gerard House. Surgery at 10, Malachi getting back from his 3:30 am job at UPS, Asher throwing-up in the kitchen (yep, another missed day of school), Red attempting to catch up on a whole years worth of schoolwork, Creighton heading out for the airport in his neck brace (off to meet friends for another attempt at a long weekend of fun – guess it’s just not registering how that last long weekend with friends worked out), and the cat chasing the mouse that will not leave the kitchen.

Basically it’s a freak show.

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

Oh, and you know what else?

Yesterday actually felt like spring. No really, it was total spring, early summer weather. I grilled all day long and the sun never went behind a cloud. it was a beautiful thing.

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

Kind of like these sammies or dogs or whatever we are calling them. If you do not enjoy beef, try swapping in chicken, but be sure to adjust the cooking times.

I know this is a little bit of an untraditional BBQ meal, but the Koreans really do know how to make a good BBQ sauce. Trust me on this on, it’s a must try. A must.

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

Grilled Korean BBQ Short Rib Dogs w/Sweet Peach Relish + Spicy Korean Slaw.

Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Refrigerate 4 hours
Total Time 8 hours 15 minutes
Servings: 8 Dogs
Calories Per Serving: 474 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Grilled Korean BBQ Short Rib Dogs

  • 5 pounds bone in short ribs
  • 3/4 cup brown sugar
  • 1 cup soy sauce + 3 tablespoons divided
  • 1/2 cup water
  • 1/3 cup mirin rice wine vinegar
  • 4 green onions chopped
  • 2 cloves garlic minced or grated
  • 1 /2 tablespoons fresh ginger grated
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon pepper
  • 6 tablespoons [gojujang |] Korean chile paste
  • 1/2 cup ketchup
  • 4-6 of your favorite buns warmed (I used whole wheat hoggie buns)
  • 4-6 ounces swiss cheese shredded
  • 2-4 ounces queso fresco cotija or feta cheese, crumbled

Spicy Korean Chile Slaw

  • 3 cups green cabbage finely shredded
  • 1 cup carrot sticks
  • 1/2 cup fresh cilantro chopped
  • 2 green onions chopped
  • 1 lime juiced
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin rice wine vinegar
  • 1-2 tablespoons [gojujang |] Korean chile paste
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds

Sweet Peach Relish

  • 2 peaches chopped
  • 1 jalapeño seeded + chopped (optional)
  • 1/4 cup cilantro chopped
  • 1 lime juiced



  • Add the ribs to a gallon size ziplock bag.
  • In a large glass measuring cup or bowl combine the brown sugar, 1 cup soy sauce, water, mirin, green onions, garlic, ginger, toasted sesame oil and pepper. Pour the marinade over the ribs and seal the bag. Place the ribs in the fridge and marinate 4 hours or overnight.
  • The next morning, preheat the oven to 325 degrees F.
  • Add the ribs and the marinade to a large roasting pan. Cover the pan tightly with foil and bake the ribs for 2 to 2 1/2 hours or until the ribs are tender. While the ribs bake is when I like to make the slaw + relish (recipes below)
  • Remove the ribs from the roasting pan and strain the remaining liquid through a fine mesh strainer and right into a sauce pot. To the pot add the [gojujang |] and ketchup. Bring the sauce to a boil and simmer over medium heat until the sauce has reduced by half and thickened, about 10 minutes. Remove the BBQ sauce from the heat.
  • Preheat the grill to medium high heat.
  • Brush the ribs all over with the BBQ sauce and grill the ribs for about 7-8 minutes per side. Be careful when flipping as the ribs will be tender. Remove the ribs and allow to cool 5 minutes. Shred the meat with two forks. Stuff the meat inside the buns, top with swiss cheese, peach relish (below) and the Korean Slaw (below). Sprinkle with cotija cheese. EAT.

Korean Chili Slaw

  • Add the cabbage, carrots, cilantro and green onions to a large bowl. In another small bowl whisk together the lime juice, soy sauce, [gojujang |], oil and sesame seeds. Pour the dressing over the cabbage and toss well. Cover and place in the fridge until ready to serve.

Peach Relish

  • Add the chopped peaches, jalapeño, cilantro and lime juice to a bowl and toss well. Cover and place in the fridge until ready to serve.

Grilled Korean BBQ Short Rib Dogs w-Sweet Peach Relish + Spicy Korean Slaw |

And don’t forget to supply some watermelon. That’s a Memorial Day must too!

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  1. 5 stars
    Tieghan, You never cease to amaze me. You are such an inspiration. Keep it up and thank you for coaching us along.

    1. Hi Nicole,
      I would do the ribs for 6-8 hours on low in the slow cooker. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. What’s up, everything is going perfectly here and ofcourse every one is sharing information, that’s genuinely good, keep up writing.

  3. Thanks for a marvelous posting! I genuinely enjoyed reading
    it, you’re a great author.I will be sure to bookmark your blog and may come
    back someday. I want to encourage continue your great job, have a nice evening!

  4. You ought to be a part of a contest for one of the finest sites on the net.

    I’m going to recommend this site!

  5. Hey, I think it’s important to point out that mirin is NOT rice wine vinegar. It’s a type of rice wine like sake with a higher sugar content. Very different from vinegar.

  6. I realize I don’t know them personally, but I love your family. As one of five and with a husband who is one of seven, the chaos makes me feel right at home. These look like the perfect solution!

  7. I liked this over on Instagram yesterday, and today, my husband sent me a link to your blog post. Ha! Talk about kismet. And a subtle hint 😉 These look FABULOUS!

  8. They look SO GOOD! I would love to try your spicy Korean slaw as well. Never made those. I just want to correct one small thing (as I’m a Korean) – the Korean chili paste is called gochujang not gojujang. 🙂

    1. Oh man, so sorry!! I am the worst with spelling! I will fix that and thanks for letting me know!

      Hope you are having a great weekend!

  9. Oh My Goodnesssss that sticky BBQ sauce is making me DROOOOL. I loveeee the peach relish! This is just so PERFECT!

  10. I’m not a hot dog person either, but these I can do! Love the relish and slaw too, perfect Memorial day meal!

  11. i don’t like hotdogs either, so this is PERFECT. and sound amazing 🙂
    i miss korean bbq so much!

  12. You’re made out of dreams. SHORT ribs in my dog bun? With all that korean bbq sauce all smothered around?! I’m having visions of myself eating these on a tropical island and taking a swim afterwards to wash all the bbq sauce of my face and hands. You make me swoon.

  13. Woah~ I wish I was coming to your Memorial Day get together 🙂 These look amazing!!! I love Korean BBQ flavors, so I bet they are delicious.

  14. These look delicious! I love Korean BBQ, it’s not even 8 a.m here and I’m now craving one of these.

  15. These look so good! I’m not even out of bed and I’m figuring out how to work these into my life!
    I love how fearless you are with flavor combinations–it’s super inspiring!

  16. my mom and i were JUST talking about how we want to do a korean bbq for memorial day. this is PERFECT.

  17. I would love to be a fly on the wall in your house girl! It’s just me, my hubby and my dog. Nothing too crazy ever happens. Except when my dog got into a box of glitter last week..
    anyway. These BBQ short rib dogs? UM YES! SO BRILLIANT. I love short ribs. and cheese. so, these. Pinned!

    1. Haha! It is really not that interesting!

      Thank you so much, Taylor! I always love seeing your comments!

  18. Hi Tieghan!
    I like this complete meal!
    This is a so good idea to combine the Korean BBQ with a sandwich!