This recipe delivers authentic Korean-inspired grilled beef short ribs enhanced with a spicy and sweet gochujang marinade.
The quick grilling method ensures juicy, tender meat infused with bold flavors ideal for home cooks.
Perfect for BBQ lovers craving a delicious twist with classic Korean spices and easy-to-find ingredients.
Why You’ll Love This Recipe
- Gochujang paste adds a unique Korean spicy-sweet flavor that tenderizes and flavors the beef perfectly.
- Marinating beef short ribs allows the flavors to deeply penetrate and keeps the meat juicy when grilled.
- Grilling at medium-high heat creates caramelized edges while maintaining a tender interior for a satisfying bite.
Grilled Korean-Style Beef Short Ribs with Gochujang Glaze
Savor tender, flavorful Korean grilled beef short ribs marinated in a spicy-sweet gochujang glaze for an easy home-cooked BBQ meal.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 pounds (900 g) beef short ribs, flanken cut (across the bone)
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced, for garnish
- Vegetable oil for grilling
Instructions
- Prepare the marinade In a medium bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar until smooth.
- Marinate the ribs Place beef short ribs in a large resealable plastic bag or shallow dish. Pour marinade over ribs, ensuring all pieces are coated. Seal and refrigerate for at least 1 hour, preferably 4 hours, but no longer than 8 hours.
- Preheat the grill Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
- Grill the short ribs Remove ribs from marinade, letting excess drip off. Grill ribs for about 4-5 minutes per side until nicely charred and cooked to medium doneness (internal temperature 145°F / 63°C). Avoid overcooking to keep ribs tender.
- Rest and serve Transfer ribs to a plate and let rest for 5 minutes. Sprinkle with toasted sesame seeds and sliced green onions before serving.
Helpful Tips
- For tender ribs, avoid marinating more than 8 hours as the acid in vinegar can toughen the meat.
- Use a meat thermometer to check the internal temperature reaches 145°F (63°C) for safe consumption.
- If grilling indoors, a cast-iron grill pan works well to achieve a nice char.
- Gochujang contains soy and wheat; those with allergies should choose a suitable alternative or check labels.
Storage and Make-Ahead
Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or oven at 300°F (150°C) to avoid drying out the meat.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use thinly sliced ribeye or skirt steak if flanken-cut short ribs are unavailable. Adjust grilling time accordingly to avoid overcooking.
What if I don't have gochujang?
You can substitute with a mixture of miso paste, chili garlic sauce, and a bit of honey, but the flavor will vary from traditional Korean taste.
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