Grilled Korean short ribs are juicy pieces of beef marinated in a sweet and savory sauce. They’re perfect for summer barbecues, bringing a delicious taste to any gathering!
When I grill these beauties, the smell is amazing! I love serving them with rice and veggies, making a yummy plate that feels special. Trust me, your friends will want the recipe! 😄
Key Ingredients & Substitutions
Beef short ribs: Flanken cut short ribs are ideal for grilling due to their tenderness and marbling. If unavailable, you can use regular beef ribs, just adjust the cooking time due to their thickness.
Soy sauce: This is the base of the marinade, giving it umami flavor. For a gluten-free option, use tamari or coconut aminos instead. I enjoy low-sodium soy sauce for less saltiness.
Brown sugar: It balances the saltiness of the soy sauce. In a pinch, you can substitute with honey or maple syrup, but this may alter the final taste slightly. Remember, if using honey, use a bit less, as it’s sweeter.
Sesame oil: This adds a distinct nutty flavor. If you run out, you can use regular vegetable oil, but a dash of nut butter can give a hint of the same richness.
Gochugaru: These Korean red pepper flakes add heat and color. If you prefer no spice, you can leave it out or substitute with crushed red pepper flakes, but adjust to your heat preference.
How Do I Get the Best Flavor with Marinade?
Marinating is crucial for flavor in this recipe. Here are some tips:
- Mix your marinade a day in advance; the flavors develop better.
- Coat the ribs thoroughly and don’t rush the marinating process. Aim for at least 3 hours, but overnight gives the best results.
- Make sure to refrigerate while marinating to keep the meat safe.
- When grilling, allow the excess marinade to drip off. This prevents burning and ensures a beautiful char.
This technique truly enhances the ribs, giving them that delicious flavor you’ll love!
How to Make Grilled Korean Short Ribs
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup rice wine or mirin
- 1 tablespoon minced garlic (about 4-5 cloves)
- 1 tablespoon minced ginger
- 1 tablespoon gochugaru (Korean red pepper flakes, optional for spice)
For the Ribs:
- 2 pounds beef short ribs, flanken cut
- 1/4 cup green onions, chopped (for garnish)
- 2 tablespoons sesame seeds (for garnish)
- Lettuce leaves (for serving, optional)
How Much Time Will You Need?
This recipe requires around 15 minutes of prep time, plus at least 3 hours for marinating, preferably overnight for a richer flavor. Cooking on the grill will take about 10 minutes. So, in total, plan for some time beforehand to let those flavors soak in!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the soy sauce, brown sugar, sesame oil, rice wine (or mirin), minced garlic, minced ginger, and gochugaru (if you like it spicy). Stir well until the sugar is fully dissolved and everything is combined nicely.
2. Marinate the Short Ribs:
Add the beef short ribs into the bowl with the marinade. Make sure each piece is well coated in that yummy sauce! Cover the bowl and pop it in the fridge for at least 3 hours, but overnight is best for really delicious flavors.
3. Preheat the Grill:
When you’re ready to cook, heat up your grill to medium-high. If you’re using charcoal, allow the coals to get nice and ashy before you start grilling. Getting the right temperature is key for a good char!
4. Grill the Ribs:
Take the short ribs out of the marinade and let the excess sauce drip off (you can discard the leftover marinade). Place the ribs on the hot grill and cook for about 4-5 minutes on each side, or until they are beautifully charred and cooked to how you like them. Flip them carefully to keep that lovely crust!
5. Let Them Rest and Serve:
Once the short ribs are done, take them off the grill and let them rest for a few minutes. This helps keep them juicy! After resting, sprinkle with chopped green onions and sesame seeds for a delicious touch. If you want, serve them with fresh lettuce leaves for wrapping. Enjoy your grilled Korean short ribs!
Can I Use a Different Cut of Beef?
Yes, you can! If you can’t find flanken cut short ribs, you can substitute with other cuts like ribeye or sirloin steaks. Just keep in mind that cooking times may vary based on thickness, so adjust accordingly to achieve your desired doneness.
Can I Marinate the Ribs for Longer?
Absolutely! Marinating the ribs for up to 24 hours enhances the flavor even more. Just be cautious not to exceed this time too much, as the soy sauce can make the meat too salty and change its texture.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, gently warm them on the grill or in a skillet over low heat to maintain tenderness. You can add a splash of water or broth to steam them if they’re a bit dry.
What Can I Serve with Grilled Korean Short Ribs?
These short ribs pair wonderfully with steamed rice, kimchi, or pickled vegetables. You can also serve them alongside a refreshing salad, or include some grilled vegetables to complete the meal!
