These Grilled Korean Short Ribs are juicy and packed with flavor. They’ve got a sweet and savory marinade that makes them irresistible. You’ll love how easily they grill up!
Cooking these ribs feels like a fun backyard party! I usually serve them with some rice and kimchi for a real Korean feast. Trust me, leftovers (if there are any!) are great for lunch!
Key Ingredients & Substitutions
Beef Short Ribs: The flanken cut gives great flavor and tenderness. If you can’t find this cut, you can use regular short ribs, but the cooking time may vary due to their thickness.
Soy Sauce: Use low-sodium soy sauce if you want to control salt levels. Alternatively, tamari is a great gluten-free option, while coconut aminos can be a sweet alternative for a soy-free diet.
Brown Sugar: For a healthier twist, consider using honey or maple syrup in equal amounts. Agave syrup could also be a good alternative if you prefer a sweeter taste.
Sesame Oil: This oil gives a nutty flavor, but you can use any neutral oil if you’re out. Just remember, it won’t have the same depth of flavor.
Gochugaru: This adds a nice kick. If you want a milder version, you can leave it out or use paprika. For more heat, crushed red pepper flakes can work in a pinch.
How Do I Make Sure My Short Ribs Are Tender and Flavorful?
The key to juicy and tender short ribs is the marinating process. Allowing the meat to soak up all those delicious flavors overnight really makes a difference.
- Mix all the marinade ingredients well, ensuring the sugar dissolves.
- Once your ribs are in the marinade, get as much air out of the bag or dish as possible. This ensures the flavor penetrates every part of the meat.
- Grilling them quickly on high heat keeps them juicy, but be sure to monitor them closely since they cook fast!
How to Make Grilled Korean Short Ribs
Ingredients You’ll Need:
For The Marinade:
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon minced garlic (about 4 cloves)
- 1 tablespoon minced fresh ginger
- 1 tablespoon gochugaru (Korean red pepper flakes, optional for heat)
- 1 teaspoon black pepper
For The Ribs:
- 3 pounds beef short ribs (flanken cut)
For Garnish:
- 1/4 cup chopped green onions
- 2 tablespoons sesame seeds
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and at least 4 hours for marinating. If you can, letting the ribs marinate overnight will enhance the flavors even more! After marination, grilling takes about 10 minutes. So, plan for a delicious meal in about 4 hours and 30 minutes, or longer if marinating overnight.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, water, minced garlic, minced ginger, gochugaru, and black pepper. Use a whisk to mix everything together until it’s well blended and the sugar is dissolved. This flavorful marinade will give the ribs a delicious taste!
2. Marinate the Ribs:
Take your beef short ribs and place them in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they are well-coated on all sides. Seal the bag or cover the dish and pop it in the refrigerator for at least 4 hours, or overnight for the best flavor! Don’t forget to flip the ribs halfway through if you can.
3. Get Grilling!
When you’re ready to cook, preheat your grill to medium-high heat. Remove the short ribs from the marinade, letting any excess marinade drip off. Place the ribs on the grill and cook for about 4-5 minutes on each side, or until they are nicely charred and cooked to your liking. Since these ribs are thin, they cook quickly, so keep an eye on them!
4. Rest and Garnish:
Once grilled to perfection, take the ribs off the grill and let them rest for a couple of minutes. This helps keep them juicy. Just before serving, sprinkle the chopped green onions and sesame seeds on top for a fresh and crunchy garnish.
5. Serve and Enjoy:
Serve your delicious grilled Korean short ribs with lettuce leaves for wrapping, and feel free to add sides like rice or kimchi to complete the meal. Enjoy every flavorful bite!
Can I Use Different Cuts of Beef for This Recipe?
Yes, you can! While the flanken cut of beef short ribs is ideal for grilling, you can substitute with other cuts like ribeye or sirloin. Just remember that cooking times may vary, so keep an eye on the meat to avoid overcooking.
What If I Don’t Have Gochugaru?
No worries! If you don’t have gochugaru, you can substitute it with a combination of red pepper flakes and a pinch of sugar, or simply omit it for a milder flavor. The marinade will still be delicious without the heat!
How Long Can I Marinate the Ribs?
You can marinate the ribs for up to 24 hours in the refrigerator. Marinating longer can enhance the flavors, but be careful not to exceed this time, as the acid can start to break down the meat’s texture and make it mushy.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade up to a week in advance. Just store it in an airtight container in the fridge, and when you’re ready to use it, give it a good whisk to combine everything before adding your short ribs.
