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Korean BBQ Beef Short Ribs Recipe Easy Sticky Sweet Glaze Guide

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Tender and flavorful Korean BBQ beef short ribs with a sticky sweet glaze that balances salty, sweet, and smoky flavors. Perfect for quick marinating and grilling, this recipe is a crowd-pleaser ideal for entertaining.

Ingredients

Scale
  • 2 pounds flanken-cut beef short ribs
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/3 cup (70g) packed brown sugar
  • 4 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/2 cup grated Asian pear (about 1 small pear) or substitute with apple or pineapple juice
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine or mirin
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 1 teaspoon freshly ground black pepper
  • Optional: 1/4 teaspoon chili flakes for heat

Instructions

  1. In a large mixing bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, grated Asian pear, sesame oil, rice wine or mirin, black pepper, and optional chili flakes. This should take about 10 minutes.
  2. Add the flanken-cut beef short ribs to the marinade, turning to fully coat every piece. Cover with plastic wrap or transfer to a large resealable bag. Refrigerate for at least 4 hours, ideally overnight.
  3. Preheat your grill or grill pan to medium-high heat, around 400°F (205°C). If using a broiler, preheat on high.
  4. Remove ribs from the marinade, letting excess drip off. Place ribs on the grill or pan and cook for about 3-4 minutes per side until caramelized edges form and ribs are juicy inside. Total cook time is 7-8 minutes.
  5. Transfer ribs to a plate and let rest for 5 minutes. Garnish with thinly sliced green onions and toasted sesame seeds before serving.

Notes

Marinate ribs for at least 4 hours, preferably overnight for best flavor and tenderness. Use fresh garlic and ginger for best taste. Control grill heat to avoid burning the sugar in the glaze. If flare-ups occur, move ribs to a cooler part of the grill. Boil any leftover marinade before using as a sauce to avoid contamination. Let ribs rest loosely tented with foil to keep warm without steaming.

Nutrition

Keywords: Korean BBQ, beef short ribs, sticky sweet glaze, Korean marinade, grilled ribs, easy Korean recipe, BBQ ribs, flanken-cut ribs

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