Get ready for some tasty Grilled Korean Short Ribs! These ribs are marinated in a sweet and salty sauce, making them super flavorful and tender. Perfect for a backyard barbecue!
Grilling these ribs is always a hit at my gatherings. The smell alone gets everyone excited! And trust me, you’ll want to have plenty of napkins ready for those delicious bites! 😋
Key Ingredients & Substitutions
Beef Short Ribs: The flanken cut of short ribs is perfect for this recipe because it has bone and meat, adding incredible flavor. If you can’t find short ribs, chuck steak or rib eye can work in a pinch, although they will be a bit different in texture and flavor.
Soy Sauce: This is crucial for the broth’s umami taste. For a gluten-free option, use tamari or coconut aminos. I usually go for low-sodium soy sauce to have better control over saltiness.
Brown Sugar: This adds sweetness and helps with caramelization. If you’re looking for a healthier choice, try honey or maple syrup, but adjust the amount as you might need less.
Gochujang: This Korean chili paste brings heat and depth of flavor. If you’re out of it, sriracha or another chili sauce can be used, just remember they may alter the flavor slightly.
Sesame Oil: This ingredient adds a rich, nutty flavor. If you’re out, you can substitute with a neutral oil, but it won’t have the same taste. I love using toasted sesame oil for an extra punch.
How Do I Achieve the Perfect Grill Marks on My Short Ribs?
Grilling short ribs can be a bit tricky, but with a few tips, you can get great results. Start by preheating your grill properly—you want medium-high heat for good char. Here’s how to get those perfect grill marks:
- Let the short ribs sit at room temperature for about 30 minutes before grilling.
- Place the short ribs directly on the grill while avoiding constant flipping. Let them sear for at least 3-5 minutes on each side.
- Apply grill marks by starting with one side, then turning them 90 degrees halfway through cooking without flipping.
- Keep an eye on doneness to avoid overcooking—medium-rare gives a fabulous, juicy result.
Don’t forget to let your ribs rest for a few minutes after grilling. This helps the juices redistribute! Let your taste buds shine with robust flavors by following these tips. Enjoy your grilling!
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
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame seeds
- 4 green onions, chopped (plus more for garnish)
- Salt and pepper to taste
For The Ribs:
- 2 pounds beef short ribs (flanken cut)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare, but you’ll want to marinate the ribs for at least 4 hours, or ideally overnight. Cooking on the grill will take about 10-12 minutes, making it a bit of a time investment for wonderful flavors!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, sesame seeds, and chopped green onions. This marinade is what will give your short ribs an amazing flavor, so mix it well!
2. Marinate the Ribs:
Take the beef short ribs and place them in a zip-top bag or a shallow dish. Pour the marinade over the ribs, making sure they are all nicely coated. Seal the bag or cover the dish and place it in the refrigerator. Let the ribs marinate for at least 4 hours, or overnight if you can wait for even better flavor.
3. Grill the Ribs:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, ensure that the coals are hot and spread evenly. Remove the short ribs from the marinade, allowing any excess liquid to drip off. Discard the leftover marinade. Grill the ribs for about 3-5 minutes on each side until they are beautifully charred and cooked to your desired doneness (medium-rare to medium is perfect!).
4. Rest and Serve:
Once the ribs are done grilling, transfer them to a serving platter and let them rest for a few minutes to lock in the juices. Garnish with extra chopped green onions and sesame seeds before serving. Pair your grilled Korean short ribs with fresh lettuce leaves and dipping sauces like ssamjang or plain sesame oil. Enjoy your delicious meal!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While flanken-cut beef short ribs are traditional, you can also use other cuts like chuck short ribs or even flank steak. Just keep in mind that cooking times may vary depending on the cut; adjust grilling time accordingly to achieve your preferred doneness.
How Can I Make This Recipe Spicier?
To amp up the heat, you can add more gochujang to the marinade or include a diced fresh chili pepper for an extra kick. Additionally, sprinkling some red pepper flakes on the ribs before grilling can enhance the spiciness as well.
What Should I Do If I Don’t Have Sesame Oil?
If you’re out of sesame oil, you can substitute it with another oil like olive oil or canola oil. While these won’t give the same nutty flavor, you can add a small dash of toasted sesame oil if you have it for that signature taste.
How to Store Leftovers?
Store any leftover grilled Korean short ribs in an airtight container in the fridge for up to 3 days. To reheat, use a grill or oven at low heat to avoid drying them out. Alternatively, you can microwave them on a low setting, covering them to retain moisture.
