Flavorful Korean BBQ Short Ribs Recipe with Spicy Gochujang Glaze Made Easy
Tender and juicy Korean BBQ short ribs glazed with a spicy-sweet gochujang marinade, perfect for quick weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 2 pounds flanken-cut beef short ribs
- 3 tablespoons gochujang (Korean red chili paste)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 stalks green onions, thinly sliced (for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
- In a mixing bowl, whisk together gochujang, soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, and grated ginger until smooth and sugar dissolves, about 2 minutes.
- Place the flanken-cut short ribs in a large zip-top bag or shallow glass container. Pour the marinade over the ribs, ensuring each piece is well coated. Seal or cover and refrigerate for at least 3 hours, preferably overnight.
- Preheat grill or grill pan to medium-high heat (about 400°F / 200°C).
- Remove ribs from marinade, letting excess drip off. Place ribs on the grill and cook for 3-4 minutes per side, brushing with leftover marinade once or twice during cooking to build a sticky glaze. Look for a nice char and caramelization without burning.
- Check for doneness; ribs should be tender but hold together, with an internal temperature around 145°F (63°C) for medium-rare to medium.
- Transfer ribs to a plate and let rest for 5 minutes to lock in juices.
- Sprinkle with thinly sliced green onions and toasted sesame seeds before serving.
Notes
Marinate ribs for at least 3 hours, preferably overnight, for best flavor and tenderness. Watch glaze closely while grilling to prevent burning. Let ribs rest after cooking to lock in juices. For gluten-free, use tamari instead of soy sauce. Can be cooked indoors using a grill pan or broiler.
Nutrition
- Serving Size: Approximately 4 ounc
- Calories: 375
- Sugar: 7
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 1
- Protein: 28
Keywords: Korean BBQ, short ribs, gochujang, spicy glaze, grilled ribs, Korean cuisine, easy dinner, marinade