Grilled Korean short ribs are a tasty treat! These juicy ribs are marinated in a sweet and savory mix that makes your mouth water just thinking about it.
I love how easy they are to cook on the grill. They get a nice char while staying tender. Serve them with rice, and you have a meal that everyone will enjoy! Yum! 😋
Key Ingredients & Substitutions
Beef Short Ribs: Flanken-cut is key for these ribs. If you can’t find them, try regular beef short ribs; just adjust cooking time since they might need more attention. I love the flavor and tenderness of short ribs when cooked right.
Soy Sauce: A staple in this marinade, it gives depth of flavor. For a lighter option, you can use low-sodium soy sauce or tamari if you’re gluten-free. I often use the low-sodium version to control saltiness!
Brown Sugar: This adds sweetness that balances the salty soy sauce. You can swap with honey or maple syrup if you prefer. Just remember, honey is sweeter so use a bit less!
Gochujang: If you’re looking for spice, this Korean red pepper paste boosts the flavor beautifully. Don’t worry if you like it mild—just leave it out or use a milder hot sauce.
Garlic and Ginger: They are essential for that classic Korean flavor. If fresh isn’t available, use powdered garlic and ginger, but fresh really shines in this recipe.
How Do I Get the Ribs Grilled Just Right?
Grilling short ribs right can be tricky, but with some tips, you can nail it! Start by preheating your grill to medium-high heat. Aim for a steady, hot grill for crispy char on the outside.
- Keep the ribs at room temperature before grilling to prevent them from cooling down the grill.
- Grill for about 4-5 minutes on each side, watching closely to avoid flare-ups.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
Remember to let them rest for a few minutes after grilling. This helps keep the juices in, making for super juicy ribs. I usually can’t resist brushing on some reserved marinade while grilling for that extra flavor!
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 sesame oil
- 1/4 cup water
- 1 tablespoon rice vinegar
- 6 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon gochujang (optional, for spiciness)
For the Ribs:
- 2 pounds beef short ribs (flanken-cut)
- Salt and pepper to taste
For Garnishing:
- 1 tablespoon sesame seeds
- 4 green onions, sliced
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the marinade, plus at least 3 hours (or preferably overnight) to let the short ribs marinate. Grilling will take around 10-15 minutes. So, you’ll need a total of about 3 hours and 15 minutes, plus any extra time if you choose to let it marinate overnight.
Step-by-Step Instructions:
1. Make the Marinade:
In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, water, rice vinegar, minced garlic, grated ginger, and gochujang (if you like a bit of heat). Whisk everything together until the sugar dissolves and everything is well mixed.
2. Marinate the Short Ribs:
Add the beef short ribs to the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap or a lid and pop it in the fridge. Let them marinate for at least 3 hours to soak up all those delicious flavors—overnight is even better!
3. Preheat the Grill:
When you’re ready to cook, heat your grill to medium-high. While it’s heating up, take the short ribs out of the marinade, allowing any excess to drip off. Remember, don’t reuse any marinade that’s touched raw meat!
4. Grill the Ribs:
Place the ribs on the grill and cook for about 4-5 minutes on each side. You want nice grill marks and for them to be cooked to your liking. Just be careful not to overcook them, or they might become tough!
5. Add Extra Flavor:
If you like, you can brush some of the reserved marinade onto the ribs while they are grilling for added flavor. Just make sure it hasn’t been contaminated with raw meat first.
6. Rest and Garnish:
Once cooked to perfection, take the ribs off the grill and let them rest for a few minutes. This helps keep them tender. After resting, sprinkle sesame seeds and sliced green onions on top for a nice touch.
7. Serve Up!
Serve the grilled short ribs with some fresh lettuce leaves and rice if you want a full meal. Enjoy every bite of your delicious Korean short ribs!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While flanken-cut short ribs are traditional for this recipe, you can also use other cuts like beef short ribs that are cut thicker or even flank steak for a leaner option. Just keep in mind that cooking times may vary based on the cut you choose, so adjust accordingly to ensure tenderness.
What if I Don’t Have Gochujang?
If you don’t have gochujang on hand, you can substitute it with a mix of Sriracha and a little honey for sweetness. Use about 1 teaspoon of Sriracha and 1 teaspoon of honey to achieve a similar flavor profile, adjusting to taste for spice and sweetness!
How to Store Leftover Grilled Ribs?
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently microwave or use a grill to warm them up without drying them out. If the ribs seem dry, consider adding a splash of broth or water while reheating.
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade up to a week in advance! Just mix the ingredients in a bowl, place them in an airtight container, and store in the fridge. When you’re ready, just add your short ribs and marinate as usual!
