These Grilled Korean Short Ribs are so tasty and packed with flavor! Marinated in a mix of soy sauce, garlic, and a hint of sweetness, they are juicy and tender right off the grill.
Trust me, the smell alone will draw friends and family to the backyard! I love serving them with rice and some veggies—it’s like a little party on your plate. 😋
Key Ingredients & Substitutions
Beef Short Ribs: Flanken style short ribs are ideal for grilling because they cook quickly and absorb the marinade beautifully. If you can’t find them, try using skirt steak or ribeye as alternatives.
Soy Sauce: This gives the marinade its umami flavor. If you need a gluten-free option, use tamari instead. Low-sodium soy sauce is also available if you’re watching salt intake.
Brown Sugar: This helps to caramelize the ribs during grilling, adding a sweet stickiness. If you prefer, you can use honey or maple syrup, but adjust the amount since they can be sweeter.
Sesame Oil: It adds a rich, nutty flavor that’s essential in Korean cuisine. If you don’t have it, try using canola or olive oil, though the taste won’t be quite the same.
Garlic and Ginger: These aromatics are key for flavor! Fresh is best for both, but if you’re in a pinch, you can use garlic powder and ground ginger, just adjust the quantities to taste.
How Do You Get the Best Flavor From Marinating?
Marinating your ribs really makes a difference in flavor. You want to allow enough time for the marinade to soak in. Aim for at least 4 hours, but overnight is best. Here’s how to do it right:
- Prepare your marinade thoroughly in a bowl, ensuring the sugar dissolves.
- Add the short ribs and really make sure they are well-coated.
- Cover the bowl tightly to avoid any spills and place it in the refrigerator.
Don’t forget to let the ribs drip after removing them from the marinade! This ensures that they won’t steam on the grill, allowing for that perfect charred finish.
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 rice wine or mirin
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped (plus more for garnish)
- 1/2 teaspoon black pepper
For the Ribs:
- 2 pounds beef short ribs (flanken style)
- 1 tablespoon sesame seeds (for garnish)
- Lettuce leaves (for serving, optional)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes of active preparation time. However, the short ribs need to marinate for at least 4 hours, or preferably overnight, for the best flavor. Grilling the ribs will take another 10-15 minutes. So, plan for some time upfront to let the flavors soak in!
Step-by-Step Instructions:
1. Make the Marinade:
In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice wine (or mirin), minced garlic, grated ginger, chopped green onions, and black pepper. Use a whisk to mix everything together until the sugar is dissolved and the marinade is smooth. This will add awesome flavors to the ribs!
2. Marinate the Ribs:
Add the beef short ribs to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and place it in the refrigerator. Let them marinate for at least 4 hours, but overnight is best for maximum flavor.
3. Get Ready to Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will give the ribs a nice char and keep them juicy.
4. Grill the Ribs:
Take the short ribs out of the marinade, allowing the excess marinade to drip off. Discard the marinade. Place the ribs on the grill and cook them for about 4-5 minutes on each side. Grill them until they’re nicely charred and cooked to your liking.
5. Serve and Enjoy:
Once the ribs are grilled, transfer them to a serving platter. Sprinkle with sesame seeds and some extra chopped green onions for a colorful touch. You can serve the ribs immediately, and if you’d like, provide some lettuce leaves on the side for wrapping them up. Enjoy your delicious Korean short ribs!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While flanken-style short ribs are traditional, you can substitute with other cuts like ribeye steak or sirloin. Just keep in mind that cooking times may vary depending on the thickness of the meat, so adjust accordingly for the best results.
What If I Don’t Have Rice Wine or Mirin?
No worries! You can use a mixture of white wine and a bit of sugar as a substitute, or if you want to keep it non-alcoholic, try using apple cider vinegar mixed with a touch of honey. This will give a slight sweetness similar to mirin.
How to Store Leftovers
Store any leftover grilled short ribs in an airtight container in the refrigerator for up to 3 days. Reheat them on the grill or in a skillet over medium heat for the best texture. You can also slice them thin and add them to salads or stir-fries for a tasty meal!
Can I Make the Marinade Ahead of Time?
Definitely! You can prepare the marinade up to 2 days in advance and keep it covered in the refrigerator. This makes weeknight dinners easier since all you need to do is marinate the ribs when you’re ready!
