Grilled Korean Short Ribs are tender and full of flavor! Marinated in a sweet and savory sauce, these ribs are perfect for a BBQ or a cozy dinner at home.
Once you smell them sizzling on the grill, your friends will definitely start to gather around! I love pairing them with rice and some crunchy veggies for a tasty meal. Yum!
Ingredients & Substitutions
Beef Short Ribs: For this recipe, flanken cut short ribs are best as they cook quickly and absorb flavors well. If they’re hard to find, back ribs or even beef short steak can work, though the flavor may differ slightly.
Soy Sauce: A key player in this marinade, soy sauce adds depth. For a gluten-free option, try tamari or coconut aminos. If you prefer less sodium, low-sodium soy sauce is a good fit too.
Brown Sugar: The sweetness from brown sugar is essential for balancing flavors. You could substitute it with honey or maple syrup, but reduce the amount slightly as they’re sweeter.
Gochugaru: This adds heat and flavor. If you can’t find gochugaru, a mix of cayenne pepper and paprika gives a similar effect, though it may lack a bit of smokiness.
How Do You Get the Best Flavor from Marinating?
Marinating is crucial for infusing flavor. Here’s how to maximize it:
- Mix your marinade ingredients well, allowing the sugar to dissolve.
- Place short ribs in a zip-lock bag or dish, ensuring they’re fully coated with the marinade.
- For best results, marinate in the fridge for at least 4 hours, but overnight brings even deeper flavors.
- Let the ribs come to room temperature before grilling for even cooking.
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
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1/4 cup green onions, finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon gochugaru (Korean red pepper flakes) or to taste
- Salt and pepper to taste
For the Ribs:
- 2 pounds beef short ribs (flanken cut)
- Sesame seeds for garnish
- Additional green onions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the marinade and some time to mix, plus at least 4 hours to let the ribs marinate (preferably overnight). Grilling the ribs will take around 12 to 15 minutes. So, overall, you’ll need about 4 hours and 20 minutes, most of which is just waiting for the flavors to develop!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, rice vinegar, and gochugaru. Stir well until the sugar is dissolved and all ingredients are combined. This delicious marinade will infuse your ribs with incredible flavor!
2. Marinate the Ribs:
Place the beef short ribs in a large zip-lock bag or a baking dish. Pour the marinade over the short ribs, making sure they’re well coated. If using a bag, squeeze out as much air as possible before sealing. If using a dish, cover it tightly with plastic wrap. Refrigerate the ribs for at least 4 hours, but overnight is best for deeper flavor!
3. Preheat and Grill:
When you’re ready to grill, preheat your grill to medium-high heat. Take the short ribs out of the marinade, letting any excess drip off. Discard the leftover marinade to keep things safe and healthy. Grill the ribs for about 4 to 6 minutes on each side, or until they reach your desired doneness. Enjoy watching those grill marks develop!
4. Rest and Serve:
Once the ribs are grilled to perfection, remove them from the grill and let them rest for a few minutes. This helps retain their juices. Before serving, sprinkle with sesame seeds and additional chopped green onions for that extra touch. Serve hot, and if you like, pair them with lettuce leaves for wrapping, some rice, and your favorite sides. Enjoy your delicious grilled Korean short ribs!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While flanken cut short ribs are traditional, you can also use other cuts like boneless short ribs or even ribeye steaks. Just adjust the cooking time as thinner cuts may cook faster than thicker ones.
What Can I Substitute for Gochugaru?
If you can’t find gochugaru, you can substitute it with red pepper flakes or cayenne pepper, but start with a smaller amount since these can be spicier. Adjust to your taste preference to keep the flavor balanced!
How Should I Store Leftover Grilled Short Ribs?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, just microwave or warm on the grill for that fresh-off-the-grill taste.
Can I Marinate the Short Ribs for Longer?
Yes, you can marinate the short ribs for up to 24 hours for even more flavor! Just keep an eye on the time to prevent the meat from becoming too salty from the soy sauce. Enjoy experimenting with the marinade for the best results!
