Grilled Korean short ribs are packed with flavor! Marinated in a tasty mix of soy sauce, garlic, and sesame oil, these ribs turn out juicy and tender after grilling.
Every bite feels like a special treat, and they’re perfect for sharing at a family barbecue. I love serving them with rice and veggies for a complete meal—yum!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken-style ribs are ideal for grilling, as they cook quickly and are tender. If you can’t find beef short ribs, you can use beef chuck or even pork ribs for a different take on this flavor.
Soy Sauce: This is essential for that umami flavor. If you are watching your sodium intake, consider using low-sodium soy sauce or tamari for a gluten-free option. Dark soy sauce can add richness if that’s what you prefer.
Brown Sugar: It gives a wonderful sweetness. If you’re looking for a substitute, coconut sugar or honey works great! Just keep in mind honey might alter the texture a bit.
Sesame Oil: This ingredient adds a nice nutty flavor. If you don’t have it, you can use olive oil with a sprinkle of sesame seeds for some added flavor. Grapeseed oil also works well here.
Garlic and Ginger: Fresh is best for strong flavors, but in a pinch, you can use garlic and ginger powder. Use about 1/4 teaspoon each for every clove or tablespoon you would normally use.
How Do I Make Sure My Ribs Are Well-Marinated?
Marinating your short ribs is key to achieving that deep, delicious flavor. Here’s how to do it properly:
- Mix marinade ingredients in a bowl until well combined.
- Add the ribs and ensure every piece is fully coated. You can use a zip lock bag for easier tossing.
- Cover and refrigerate for a minimum of 3 hours, but overnight is better. This allows the flavors to penetrate the meat.
Remember, the longer the marination, the tastier the ribs will be! Just don’t go beyond 24 hours, as the texture may change too much.
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 green onions, finely chopped (plus extra for garnish)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- Optional: 1 teaspoon red pepper flakes (for heat)
For the Ribs:
- 2 pounds beef short ribs, cut for grilling (flanken style)
- 1 tablespoon sesame seeds (for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus at least 3 hours for marinating (ideally overnight for the best flavor). Cooking on the grill usually takes around 10 minutes. Altogether, you can expect a total time commitment of about 3 hours and 25 minutes, including marinating time.
Step-by-Step Instructions:
1. Make the Marinade:
Start by grabbing a large bowl. In it, mix together the soy sauce, brown sugar, sesame oil, chopped green onions, minced garlic, minced ginger, rice vinegar, black pepper, and red pepper flakes if you’re using them. Stir everything well until the sugar is mostly dissolved, creating a delicious marinade that’ll really flavor the ribs.
2. Marinate the Ribs:
Now, take your beef short ribs and add them to the bowl with the marinade. Make sure each rib is well-coated by turning them in the mixture. Once done, cover the bowl with plastic wrap or a lid and pop it into the refrigerator. Let them marinate for at least 3 hours, but if you can wait until the next day, that’s even better!
3. Preheat the Grill:
When you’re ready to cook, fire up your grill and preheat it to medium-high heat. This will help get those tasty grill marks and char on your ribs!
4. Grill the Ribs:
Remove the short ribs from the marinade, allowing any excess to drip off—don’t worry, you can discard the leftover marinade. Place the ribs on the grill and let them cook for about 4-5 minutes on each side. You want them nicely charred and cooked through; aim for an internal temperature of at least 145°F for safe eating.
5. Let Them Rest:
Once cooked, take the ribs off the grill and transfer them to a platter. Let them rest for a few minutes; this helps the juices redistribute within the meat, making each bite more tender and juicy.
6. Garnish and Serve:
Before serving, sprinkle some extra chopped green onions and sesame seeds over the ribs for a nice touch. Serve them with lettuce wraps for a fun, interactive meal or alongside steamed rice. Enjoy your delicious grilled Korean short ribs!
Can I Use a Different Cut of Meat?
Absolutely! While flanken-style short ribs are traditional, you can also use skirt steak or ribeye as a substitute. Just keep in mind that cooking times may vary based on the thickness of the meat, so adjust accordingly.
Is There a Way to Make This Recipe Spicier?
Yes! If you want more heat, increase the amount of red pepper flakes in the marinade or add a dash of sriracha or gochujang (Korean chili paste) for an extra kick. Just make sure to taste as you go!
How Should I Store Leftover Ribs?
Store any leftover short ribs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F for about 10-15 minutes, or on the grill for a few minutes on each side until heated through.
Can I Marinate the Ribs for Longer?
Yes, marinating the short ribs overnight is actually recommended for better flavor, but you can marinate them for up to 48 hours. Just keep an eye on the saltiness from the soy sauce, as prolonged marination can make the meat quite salty.
