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Flavorful Korean BBQ Flanken Short Ribs Recipe with Quick Cucumber Kimchi

Korean BBQ flanken short ribs - featured image
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This recipe features tender, thinly sliced Korean BBQ flanken short ribs marinated in a sweet and savory sauce, paired with a quick, tangy cucumber kimchi for a fresh contrast. Perfect for grilling and ready in under 2 hours.

Ingredients

Scale
  • 2 pounds flanken-style short ribs, thinly sliced across the bone
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup Asian pear juice or grated Asian pear
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon gochujang (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium Kirby or Persian cucumbers
  • 1 tablespoon salt
  • 2 cloves garlic, minced (for kimchi)
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame seeds
  • 1 stalk green onion, thinly sliced (for kimchi)

Instructions

  1. Prepare the marinade: In a large bowl, combine soy sauce, brown sugar, Asian pear juice, toasted sesame oil, minced garlic, grated ginger, sliced green onions, gochujang (if using), and freshly ground black pepper. Stir until sugar dissolves and ingredients blend well (approx. 5 minutes).
  2. Marinate the ribs: Add the flanken short ribs to the marinade, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 1 hour, preferably up to 4 hours. (30 minutes minimum if short on time).
  3. Prepare the quick cucumber kimchi: Thinly slice cucumbers about 1/4 inch thick. Place in a colander, sprinkle with salt, toss, and let sit for 20 minutes to draw out moisture. Rinse under cold water and gently squeeze out excess water.
  4. Mix kimchi ingredients: In a bowl, combine minced garlic, gochugaru, fish sauce, rice vinegar, toasted sesame seeds, and sliced green onions. Add drained cucumbers and toss until evenly coated. Set aside to marinate while cooking ribs (about 15-20 minutes).
  5. Prepare the grill or grill pan: Preheat to medium-high heat (about 400°F). If using charcoal, wait until coals are covered in white ash.
  6. Grill the short ribs: Place marinated ribs on the grill. Cook 2-3 minutes per side until nicely charred and cooked through but still juicy (total grilling time approx. 6-8 minutes). Avoid overcooking.
  7. Rest and serve: Transfer ribs to a plate and let rest for 5 minutes. Serve alongside quick cucumber kimchi. Garnish with extra green onions or sesame seeds if desired.

Notes

Marinate ribs for at least 1 hour for best flavor; 30 minutes minimum if short on time. Keep a close eye on ribs while grilling to avoid flare-ups and burning. Rest ribs after grilling to redistribute juices. Quick cucumber kimchi is best eaten within 24 hours for optimal crunch and flavor. For gluten-free, use tamari instead of soy sauce and ensure gochujang is gluten-free. For vegan kimchi, omit fish sauce and add seaweed broth.

Nutrition

Keywords: Korean BBQ, flanken short ribs, cucumber kimchi, quick kimchi, grilling, Korean marinade, Asian pear juice, gochujang, gochugaru, Korean recipe

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