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Flavorful Korean BBQ Short Ribs Recipe with Spicy Gochujang Glaze Made Easy

Korean BBQ short ribs - featured image
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This Korean BBQ short ribs recipe features a spicy gochujang glaze that caramelizes beautifully, delivering a sticky, flavorful crust with tender, juicy meat. Perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 2 pounds flanken-cut beef short ribs
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 2 stalks green onions, thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • Optional: toasted sesame seeds for garnish

Instructions

  1. In a mixing bowl, combine 3 tablespoons of gochujang, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 4 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon rice vinegar, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and well blended to create the marinade and glaze.
  2. Trim excess fat from the short ribs. Place ribs in a shallow dish or resealable plastic bag and pour half of the marinade over them, reserving the rest for glazing. Coat ribs thoroughly, cover, and refrigerate for at least 2 hours or preferably overnight.
  3. Preheat grill or grill pan to medium-high heat (about 400°F). If using charcoal, aim for glowing coals with a medium flame.
  4. Remove ribs from marinade, letting excess drip off. Grill ribs for 4-5 minutes per side, brushing occasionally with reserved marinade to build a sticky glaze. Cook until ribs are browned with slight char marks and cooked through but still juicy.
  5. Transfer ribs to a plate and let rest for 5 minutes to lock in juices.
  6. Garnish with thinly sliced green onions and toasted sesame seeds if desired. Serve hot with steamed rice or Korean side dishes like kimchi.

Notes

Marinate ribs for at least 2 hours, preferably overnight, for best flavor and tenderness. Use tongs to flip ribs to avoid piercing the meat and losing juices. Brush glaze frequently during grilling to build sticky layers. Watch for flare-ups as gochujang sugars can burn quickly. Rest ribs after cooking to keep them juicy. If using a broiler or grill pan, watch closely to prevent burning.

Nutrition

Keywords: Korean BBQ, short ribs, gochujang glaze, spicy ribs, Korean cuisine, grilled ribs, easy Korean recipe

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