Are you looking for a heavenly BBQ beef short ribs recipe? Fire up your grill because these marinated Korean Grilled Beef Short Ribs will stimulate and wake your taste people!
Barbecue short ribs with Gochujang Marinade
For this specific marinade, I used a fermented Korean flavourer called Gochujang, that’s made of glutinous rice, red chili, fermented soybeans, and salt. It’s both sweet and spicy flavors and umami from fermented glutinous rice. With this flavourer, you can create delicious Kimchi fried rice and Kimchi Nabe (the Japanese version of Kimchi Jjigae).
I always marinate the short ribs overnight to have the meat deeply soaked with all the delicious flavors.
Where to get the ribs to make Korean Grilled Beef Short Ribs?
All Korean grocery stores in your place carry this type of cut meat. It’s referred to as Kalbi or Galbi. A number of the largest Korean grocery chains are H-Mart and T&T.
You can grill the beef short ribs over charcoal, or if you can’t, you can use a gas grill. In fact, a charcoal grill is often the best if you would like to get the heavenly smokiness. Once the marinaded beef is placed over the hot grill, sear them till they’re nicely charred. They cook really quickly; therefore, you don’t want to overcook them.
Before you dig into the plate, don’t forget to serve it with lots of crisp vegetables. A massive pile of fresh lettuce, spring onions, kimchi, pickled cucumbers, or daikon salad would go all right with this meal.
Sweet and juicy rib bones, tender, smoky meat with a fantastic sauce that will tenderize them. You would like to enjoy these Korean BBQ short ribs along with ones before we formally say adios to summer.
Ingredients
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2 lb beef short ribs (with bones)
For the Marinade:
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½ cup soy sauce
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½ cup mirin (sweet rice wine)
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3 tbsp brown sugar
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2 tbsp gochujang (Korean hot pepper paste)
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4 cloves garlic, minced
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1 tbsp roasted sesame oil
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1 green onion, chopped
Instructions
1. Soak the Ribs
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Place the short ribs in a bowl of cold water for about 30 minutes, changing the water a couple of times to remove excess blood.
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Pat the ribs dry with paper towels.
2. Make the Marinade
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In a medium bowl, whisk together soy sauce, mirin, brown sugar, gochujang, garlic, sesame oil, and green onion until well combined.
3. Marinate
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Add the ribs to the marinade, ensuring they’re completely coated.
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Cover and refrigerate for at least 4 hours, ideally overnight for maximum flavor.
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Turn the ribs 2–3 times during marination for even seasoning.
4. Prepare the Grill
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Preheat a charcoal grill to about 450°F (230°C). Charcoal gives the ribs a more authentic, smoky flavor, but a gas grill works too.
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Pile the charcoal to one side of the grill for both direct and indirect heat zones.
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Clean and lightly oil the grill grates.
5. Grill the Ribs
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Remove ribs from the marinade, letting excess drip off (discard used marinade).
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Sear the ribs directly over hot coals for about 2–3 minutes per side, until you see nice char marks.
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Move the ribs to the indirect heat side of the grill and cook for another 2–3 minutes until tender and cooked through. Total grilling time: 5–6 minutes.
6. Serve
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Transfer the ribs to a serving platter. Serve hot, ideally with rice, kimchi, or grilled vegetables on the side.
Make Ahead & Storage
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Make Ahead: You can marinate the ribs up to 24 hours in advance. The longer they sit, the deeper the flavor.
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Refrigerator: Store cooked ribs in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat to keep them tender.
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Freezer: For longer storage, freeze marinated (uncooked) ribs for up to 3 months. Thaw overnight in the fridge before grilling.
Share the image below to your Pinterest board if you like these Korean Beef Short-ribs!
If you love these BBQ short ribs, please leave a comment below. Also, be sure to check these oven-baked baby back ribs.
