Grilled Korean Short Ribs are tender, juicy, and packed with amazing flavors! Marinated in a sweet and savory mix, they are perfect for a summer barbecue or a cozy dinner.
These ribs are so good that you might catch yourself sneaking bites before serving! 😂 When I make them, I love to serve them with rice and veggies for a complete meal. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken style ribs are great for this recipe. They are tender and flavor-packed. If they’re hard to find, you could use other beef cuts like chuck short ribs, but adjust cooking times accordingly as they may need longer to tenderize.
Soy Sauce: This gives the marinade depth. For a gluten-free option, try tamari or coconut aminos. If you’re avoiding soy altogether, a mixture of balsamic vinegar and some salt can work in a pinch.
Brown Sugar: You can always use honey or maple syrup as a natural sweetener. If you’re a fan of coconut sugar, it brings a different flavor and is a healthier alternative.
Gochujang: Essential for that Korean kick! If you can’t find it, you could use sriracha mixed with a little miso paste to mimic the flavor. Just be cautious with the amount since sriracha can be spicier!
Sesame Oil: This adds a nutty flavor. If you need a substitute, try using any light oil like canola, but remember it won’t have the same richness.
How Do I Marinate the Ribs for Maximum Flavor?
Marinating is key in this dish, and you’ll want to get it right for the best results. Start by thoroughly mixing your marinade ingredients until the sugar dissolves. Ensure it’s well-blended to coat the ribs evenly.
- Place the ribs in a zip-top bag or shallow dish to maximize marinade contact.
- Pour the marinade over the ribs and seal or cover them up.
- Let them sit in the fridge. A timeframe of at least 3 hours is great, but overnight gives incredible flavor depth!
Your patience pays off because the longer they marinate, the more the flavors develop and penetrate into the meat, making every bite delicious.
How to Make Grilled Korean Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 lbs beef short ribs, flanken style (cut across the bone)
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean red chili paste)
- 1 teaspoon black pepper
- 4 green onions, chopped (plus more for garnish)
- 2 tablespoons sesame seeds (for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time for mixing the marinade and marinating the ribs. You’ll need to let the ribs marinate for at least 3 hours, but overnight is best for maximum flavor. Grilling will take about 10 minutes, making the total time about 3 hours and 25 minutes to 24 hours and 25 minutes, depending on marination time.
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by mixing the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, black pepper, and chopped green onions in a bowl. Stir until the sugar dissolves and everything is well combined. This will be the flavorful marinade for your short ribs.
2. Marinate the Ribs:
Take your beef short ribs and place them in a large zip-top bag or a shallow dish. Pour the marinade over the ribs, making sure they are all well-coated. Seal the bag or cover the dish, and let the ribs marinate in the refrigerator for at least 3 hours, but ideally overnight to soak up all those delicious flavors.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will ensure that your ribs get those tasty grill marks and a good sear.
4. Grill the Ribs:
Remove the marinated short ribs from the marinade, allowing any excess to drip off. Place the ribs on the preheated grill and cook for about 4–5 minutes on each side. You’ll know they’re done when they have nice grill marks and are cooked to your liking.
5. Garnish and Serve:
After grilling, transfer the ribs to a serving platter. To make them look extra tasty, sprinkle sesame seeds and additional chopped green onions on top before serving.
6. Serving Suggestion:
These delicious grilled Korean short ribs are great served with lettuce wraps and your choice of kimchi or rice on the side. Enjoy your meal!
Can I Use Another Type of Meat for This Recipe?
Yes, you can substitute beef short ribs with other cuts like flank steak or chuck ribs. Just keep in mind that different cuts may require adjustments in cooking times and marinading methods. Flank steak is leaner and might need less time on the grill, while chuck ribs, being more fatty, can benefit from longer marination for tenderness.
How Long Can I Marinate the Ribs?
For maximum flavor, marinate the ribs for at least 3 hours, but they can be marinated for up to 24 hours. Just remember to keep them refrigerated during this time. Over-marinating can result in overly salty meat, so it’s best not to exceed 24 hours.
What’s the Best Way to Store Leftover Ribs?
Store any leftover grilled ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a grill or in an oven at a low temperature until warmed through, which helps retain some grill flavor and keeps the meat juicy.
Can I Make the Marinade in Advance?
Absolutely! You can make the marinade up to a week ahead of time. Just keep it in an airtight container in the refrigerator. This can save you time on the day of grilling while still ensuring a full-flavored dish!
