korean barbecue short ribs recipe

Written ByJenny Smyth Posted on
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The Best korean barbecue short ribs recipe

I’ve always been fascinated by the rich culinary traditions of Korea, and one dish that has become a staple in my household is Korean barbecue short ribs. This recipe originated from the Korean tradition of marinating meat in a sweet and spicy sauce, which is then grilled to perfection.

The result is a dish that is both sweet and savory, with a depth of flavor that is simply irresistible. When I first tried Korean barbecue short ribs, I was blown away by the complexity of flavors and the tender texture of the meat.

It’s a dish that is perfect for any occasion, whether it’s a family gathering or a casual dinner with friends. The best part about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and some basic cooking techniques.

In fact, I’ve even convinced my kids to help me out in the kitchen, and they love being able to contribute to this delicious meal. One of the reasons I love this recipe so much is that it’s incredibly versatile – you can serve it as an appetizer, a main course, or even as a snack.

And because it’s so easy to make in large quantities, it’s perfect for feeding a crowd. Plus, the health benefits of this recipe are numerous – the short ribs are high in protein and low in calories, making them an excellent choice for those looking for a healthier option.

But what really sets this recipe apart is the way it makes you feel – like you’re sitting down to a delicious meal at your favorite Korean restaurant. It’s truly an experience that will leave you wanting more.

Korean Barbecue Short Ribs

4.6 from 681 votes

These Korean barbecue short ribs are marinated in a sweet and savory soy-based sauce, then grilled to perfection. The result is tender, flavorful beef with a caramelized exterior.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time4 hrs 40 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Marinade

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green onions, finely chopped
1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste)
1/4 teaspoon black pepper

For the Short Ribs

2 pounds Korean-style short ribs (flanken cut)
1 tablespoon vegetable oil
Toasted sesame seeds for garnish
Sliced green onions for garnish

👨‍🍳Directions

1In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, rice vinegar, gochujang, and black pepper until the sugar is fully dissolved.
2Add the short ribs and turn to coat them evenly in the marinade.
3Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor.
4Preheat your grill to medium-high heat, about 400°F.
5Remove the short ribs from the marinade, letting any excess drip off, and discard the remaining marinade.
6Brush the grill grates with vegetable oil to prevent sticking.
7Place the short ribs on the hot grill and cook for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 130°F.
8The ribs should have a nice char and caramelization on the surface.
9Use tongs to flip them only once to ensure even cooking.
10Transfer the cooked short ribs to a serving platter and let them rest for 5 minutes.
11Sprinkle with toasted sesame seeds and sliced green onions before serving.
12Serve immediately with steamed rice and kimchi.

🔧Equipment

Large bowl
Grill or grill pan
Tongs
Basting brush
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 35g

📝Notes

For best results, use flanken-cut short ribs, which are sliced across the bone. If you don’t have a grill, you can cook the ribs under a broiler on high heat, watching closely to prevent burning. Adjust the gochujang amount to control spiciness.

Watch Video Of How Korean Barbecue Short Ribs Works

This recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner.

The leftovers are easy to store in an airtight container in the fridge for up to 3 days or freeze them for later use.

Reheating leftover short ribs is simple – just grill them until they’re crispy on the outside and still tender on the inside.

❓ Frequently Asked Questions About Korean Barbecue Short Ribs

Q: What type of meat should I use for Korean barbecue short ribs?

For this recipe, you’ll want to use beef short ribs that are at least 1 inch thick. You can find these at most Asian markets or well-stocked grocery stores.

Q: What’s the difference between Korean chili flakes (gochugaru) and regular chili flakes?

Korean chili flakes are made from dried and crushed red peppers and have a distinctive smoky heat that pairs perfectly with the sweetness of the sugar in this recipe.

Q: Can I use boneless short ribs for this recipe?

No, boneless short ribs won’t work as well for this recipe because they don’t have enough connective tissue to hold up to the long marinating time.

Q: How do I store leftover Korean barbecue short ribs?

You can store leftover short ribs in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make Korean barbecue short ribs ahead of time?

Yes, you can prepare all the ingredients except for the marinade up to 24 hours in advance.

Q: What’s the best way to reheat leftover Korean barbecue short ribs?

The best way to reheat leftover short ribs is by grilling them until they’re crispy on the outside and still tender on the inside.

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