Grilled Korean Short Ribs are tender, juicy, and packed with flavor! Marinated in a tasty mix of soy sauce, garlic, and sugar, these ribs are sweet, savory, and totally irresistible.
When I grill these, the smell alone makes everyone excited! I love serving them with rice and veggies—a perfect meal that brings smiles all around. Who can say no to tasty ribs? 😋
Key Ingredients & Substitutions
Beef Short Ribs: Thinly sliced short ribs are crucial for this dish. If you can’t find them, consider using flank steak or skirt steak as alternatives. They will still give a great flavor and tenderness when grilled.
Soy Sauce: This is the backbone of the marinade. If you’re looking for a lower-sodium option, use low-sodium soy sauce, which still provides flavor without the salt overload. Tamari is a gluten-free option that works well too.
Rice Wine or Mirin: Both add sweetness and depth. If you don’t have them, a mix of white grape juice and a splash of vinegar can work. Another alternative is sake, which enhances the flavor nicely.
Brown Sugar: The brown sugar gives a hint of caramelization to the meat. You can swap it with honey or maple syrup for a different sweetness that complements the soy sauce.
Sesame Oil: This oil gives a nutty flavor that’s key in Korean cooking. If you need a substitute, try using olive oil with a bit of toasted sesame seeds for a similar effect.
How Do I Marinate the Ribs for Maximum Flavor?
Marinating beef short ribs well is essential. It allows the flavors to penetrate the meat, making them super tasty and tender. Here’s how to do it right:
- Make sure to whisk the marinade ingredients thoroughly so the sugar dissolves completely.
- For best results, let the ribs marinate overnight; at least three hours is a must.
- When marinating, ensure all ribs are coated evenly. This means turning them in the marinade a couple of times.
- Use a resealable bag if you prefer, this saves space in the fridge and ensures good coverage.
Remember, the longer the marination, the more intense the flavor! Just make sure not to go over 24 hours to avoid overly soft texture.
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 rice wine (or mirin)
- 2 tablespoons sesame oil
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
For the Beef:
- 2 pounds beef short ribs, sliced thinly (about 1/4 inch thick) across the bone
For Garnish and Serving:
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Lettuce leaves (for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus at least 3 hours for marinating in the fridge (or overnight for the best flavor). Cooking on the grill will take about 10 minutes. So, plan on around 3 hours and 25 minutes at minimum, but if you marinate overnight, you’ll have even more flavorful ribs!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by grabbing a large bowl. Whisk together the soy sauce, brown sugar, rice wine, sesame oil, minced garlic, minced ginger, black pepper, and red pepper flakes (if you want to add some heat). This tasty mixture is your marinade that will make the ribs super flavorful!
2. Marinate the Ribs:
Add the sliced beef short ribs into the bowl with the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and pop it in the refrigerator. Let the ribs marinate for at least 3 hours, or even better, overnight. This will give you the best taste!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to high heat so it’s nice and hot for grilling.
4. Grill the Ribs:
Take the short ribs out of the marinade, letting any extra marinade drip off—discard that leftover marinade. Place the ribs on the grill and cook for about 3-4 minutes per side. You want them to be nicely charred and cooked through, so keep an eye on them!
5. Garnish and Serve:
Once they’re cooked, transfer the short ribs to a serving plate. Sprinkle them with the chopped green onions and sesame seeds to add a nice touch. Serve the grilled ribs alongside fresh lettuce leaves so everyone can wrap the meat in the lettuce and enjoy them Korean-style.
Enjoy your delicious grilled Korean short ribs!
Can I Use Bone-In Short Ribs Instead of Thinly Sliced?
Yes, you can use bone-in short ribs, but cooking times will change! Bone-in short ribs will need to be cooked longer to become tender. Aim for about 6-8 minutes per side on the grill, and consider using indirect heat if they are thick. You’ll also want to let them marinate longer to ensure flavor penetrates the meat.
Can I Substitute the Rice Wine or Mirin?
Absolutely! If you don’t have rice wine or mirin, you can substitute with a combination of white wine or dry sherry mixed with a bit of sugar. Use about 1/4 cup of white wine and add a teaspoon of sugar to mimic the sweetness found in mirin.
How Should I Store Leftover Grilled Short Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on a stovetop over low heat to avoid drying them out. You can add a splash of water or soy sauce to help maintain moisture.
What Can I Serve with Grilled Korean Short Ribs?
These ribs pair wonderfully with various side dishes! Consider serving them with steamed rice, kimchi, or a refreshing cucumber salad. You can also include some grilled vegetables for a complete meal that balances the rich flavors of the ribs.
