These Grilled Korean Short Ribs are a crowd-pleaser! Marinated in a sweet and savory blend, they become super tender and packed with flavor when grilled to perfection.
Whenever I make these ribs, my family can’t resist! We like to serve them with rice and veggies for a tasty meal. Plus, the smell while they’re cooking? Absolutely irresistible! 🍖
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut short ribs are ideal for this recipe because they grill well and have great flavor. If you can’t find them, you can use regular beef ribs or even flank steak, but adjust cooking time for tenderness.
Soy Sauce: This gives the dish its salty depth. For a gluten-free option, you can use tamari instead. If you prefer a low-sodium version, look for low-sodium soy sauce to keep the flavor without too much salt.
Brown Sugar: This adds sweetness and balances the soy sauce’s saltiness. You can substitute with honey or maple syrup, but use a little less, as they’re sweeter than brown sugar.
Gochujang: This Korean chili paste is essential for authentic flavor. If unavailable, a mix of red chili flakes and a bit of soy sauce can work, but you’ll miss the depth of flavor. Adjust according to your spice tolerance.
Green Onions: Fresh green onions add freshness and crunch. You can swap with chives or scallions if needed, as they have a similar mild onion flavor.
How Do I Properly Marinate the Ribs for Maximum Flavor?
Marinating is key to enhancing the flavor of short ribs. For the best results, make sure to marinate the ribs for at least 4 hours, but overnight is best. This allows the beef to absorb all those delicious flavors.
- After whisking together the marinade, coat the short ribs evenly. You might want to massage the marinade into the meat for better absorption.
- Use a zip-top bag for marinating—it’s easy to cover and seals tightly, preventing spills in the fridge.
- Don’t skip letting the ribs sit at room temperature for 20 minutes before grilling. It helps them cook evenly and develop a nice char.
How to Make Grilled Korean Short Ribs?
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup chopped green onions (plus more for garnish)
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean red chili paste)
For the Ribs:
- 2 pounds beef short ribs (flanken cut)
- Salt and pepper to taste
For Serving:
- Fresh lettuce leaves
- Toasted sesame seeds (for garnish)
How Much Time Will You Need?
This recipe requires about 20 minutes of active prep time and at least 4 hours for marinating (overnight is best!). Grilling the ribs takes around 10-15 minutes, depending on how well you like them cooked. So, let’s say around 4 hours and 35 minutes total, including marinating!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the soy sauce, brown sugar, chopped green onions, sesame oil, minced garlic, minced ginger, rice vinegar, and gochujang. Mix these together until everything is well combined to create a delicious marinade.
2. Marinate the Ribs:
Next, place the beef short ribs into the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap or a lid and pop it in the refrigerator. Allow the ribs to marinate for at least 4 hours, but if you have time, letting them sit overnight will give even more flavor!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will give those ribs a nice char outside while keeping them juicy inside.
4. Prepare the Ribs:
Take the marinated ribs out of the fridge and discard the excess marinade. Let the ribs sit at room temperature for about 20 minutes before grilling. This helps them cook evenly.
5. Grill the Ribs:
Season the ribs with a little salt and pepper, if desired. Place them on the hot grill and cook for about 3-4 minutes on each side. You’re looking for a nice char, so keep an eye on them! Grill until they reach your favorite level of doneness.
6. Rest the Ribs:
Once cooked, remove the ribs from the grill and let them rest for a few minutes. This step is crucial as it allows the juices to redistribute, making your ribs more tender and flavorful.
7. Slice and Garnish:
If you want, you can slice the ribs into smaller pieces for easier serving. Just be careful not to cut through the bone! Garnish with extra chopped green onions and toasted sesame seeds for that extra touch before serving.
8. Serve and Enjoy:
Serve your grilled Korean short ribs with fresh lettuce leaves for wrapping. Enjoy these tasty bites with your friends and family. They’re sure to love them!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! If you can’t find flanken cut short ribs, you can substitute with regular beef short ribs or even ribeye steaks. Just keep in mind that cooking times may vary based on the thickness of the meat. Adjust grilling time accordingly for the best results!
How Long Should I Marinate the Ribs?
For optimal flavor, marinating the ribs overnight is ideal. However, you can marinate them for at least 4 hours if you’re short on time. The longer they sit in the marinade, the more deliciously infused they’ll be!
What’s the Best Way to Store Leftover Ribs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat on a grill or in a skillet over low heat to maintain their juicy texture.
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade a day in advance! Just mix all the ingredients in a bowl, cover, and store it in the fridge. This way, all you have to do is add the ribs when you’re ready to cook!
