Grilled Korean short ribs are a mouthwatering treat! These tender beef ribs are marinated in a tasty blend of soy sauce, garlic, and sesame oil, giving them a delicious flavor that’s hard to resist.
I love how the grill gives them a perfect char that adds even more yumminess. Pair them with rice and veggies, and you’ve got a meal that feels like a special occasion, even on a weeknight!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut ribs work best for this recipe because they have the right balance of meat and fat. If you’re in a pinch, you can substitute with beef back ribs or even another cut of beef, like skirt steak, but the flavor and tenderness will vary.
Soy Sauce: I enjoy using low-sodium soy sauce to control the saltiness. If gluten is a concern, try tamari or coconut aminos as great alternatives—they both carry a similar savory taste.
Brown Sugar: While brown sugar gives a nice caramelization, you can swap it with honey or even maple syrup for a different sweetness profile. Just be aware that it may slightly change the flavor.
Gochujang: This spicy Korean paste adds depth to the marinade. If you can’t find it, a mix of miso paste and a dash of chili powder can serve as a substitute, though it won’t have the same heat or sweetness.
Sesame Oil: I love the nutty aroma sesame oil brings. If you’re looking for a different flavor, you can try peanut oil or a light olive oil, but be sure to use toasted sesame oil for that distinct flavor when you can.
How Can I Make Sure My Short Ribs Have Maximum Flavor?
Marinating is key for flavorful short ribs. The longer you let them soak in the marinade, the more the flavors will penetrate the meat. Aim for at least 4 hours, but overnight is better!
- Mix all the marinade ingredients well to ensure even flavor distribution.
- Coat the short ribs thoroughly and cover them in the fridge. Remember, the longer, the better!
- When ready to grill, let them rest at room temperature for about 30 minutes before grilling; this helps them cook evenly.
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 inch fresh ginger, grated
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 teaspoons black pepper
- 3 green onions, finely chopped (plus extra for garnish)
For the Ribs:
- 2 pounds beef short ribs (flanken cut)
- 2 tablespoons sesame seeds (toasted, for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and at least 4 hours for marinating—overnight is best for deeper flavor. It will take around 10 minutes to grill. So, overall, plan for about 4 hours and 25 minutes (including marinating time) to enjoy these delicious ribs!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, start by whisking together the soy sauce, brown sugar, sesame oil, rice wine or mirin, minced garlic, grated ginger, gochujang, black pepper, and chopped green onions. This tasty mixture will be your marinade for the ribs, giving them a wonderful flavor while they cook.
2. Marinate the Ribs:
Take the beef short ribs and place them in the bowl with the marinade. Make sure all the meat is well coated. Once coated, cover the bowl and place it in the refrigerator. Let them marinate for at least 4 hours—overnight is ideal for maximum flavor.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will ensure a nice sear on the ribs.
4. Prepare the Ribs for Grilling:
After marinating, remove the short ribs from the fridge. Let any excess marinade drip off—no need to waste it, just discard whatever’s left in the bowl. It’s important that your meat is not too soggy when grilling.
5. Grill the Ribs:
Place the short ribs on the hot grill. Grill each side for about 3-4 minutes, or until they are nicely charred and cooked to your preference. Keep an eye on them to avoid burning!
6. Let Them Rest:
Once done, take the ribs off the grill and let them rest for a few minutes. This resting step helps keep the meat juicy and tender.
7. Garnish and Serve:
Finally, garnish the grilled ribs with toasted sesame seeds and some extra chopped green onions for a fresh touch. Serve them with lettuce leaves and rice for wrapping, then enjoy your delightful meal!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While flanken-cut short ribs are ideal for this recipe, you can also use regular short ribs or even beef steak if you prefer. Just adjust the grilling time depending on the thickness of the meat to ensure it cooks through without drying out.
What Can I Substitute for Gochujang?
If you don’t have gochujang, you can use a combination of miso paste and a bit of sriracha for heat, or simply some chili paste with a touch of sugar. Keep in mind that the flavor will change slightly, but it will still be delicious!
How Long Can I Marinate the Short Ribs?
You can marinate the short ribs for anywhere from 4 hours to 24 hours. For maximum flavor, aim for at least 8 hours. Just remember to keep them in the refrigerator while marinating to prevent spoilage!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the marinade a day in advance and store it in the fridge. If you want to grill the short ribs ahead of time, you can cook them and then store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat them on the grill or in the oven!
