These Grilled Korean Short Ribs are packed with flavor and perfect for a summer cookout. They’re marinated in a mix of sweet and savory ingredients, making each bite juicy and tender!
Honestly, who can resist that smoky goodness? Whenever I make them, my family gathers around the grill like we’re waiting for a treasure. Enjoy them with rice or veggies for a complete meal!
Key Ingredients & Substitutions
Korean-style Short Ribs: These ribs, also called flanken cut, have a rich flavor due to their marbling. If you’re looking for a substitute, you could use beef flank steak or short ribs cut differently, but the flavor won’t be the same.
Soy Sauce: This is key for marinade balance. Use low-sodium soy sauce if you’re watching your salt intake, or tamari for a gluten-free option. Some people enjoy using coconut aminos for a slightly sweeter flavor.
Brown Sugar: It adds sweetness and helps with caramelization. If you prefer a healthier alternative, try using honey or maple syrup. Just know that these can change the flavor a bit!
Gochujang: This Korean chili paste is fantastic for heat and fermentation flavor. If you can’t find it, sriracha or another chili paste can work, but start with less as they’re usually spicier.
Sesame Oil: Opt for toasted sesame oil for a deeper flavor. If you’re looking for alternatives, a light olive oil can work, though you’ll miss that nutty taste.
How Do You Marinate Ribs Properly?
Marinating is essential for flavor and tenderness. Always start with a good mixture that can soak into the meat. Here’s how to do it right:
- Mix your marinade ingredients together well—make sure the sugar dissolves!
- Place your ribs in a sealed bag or dish and pour the marinade over them, ensuring they’re fully coated.
- Refrigeration times matter: at least 3 hours is good, overnight is best. It allows the flavors to infuse.
Don’t forget to let the excess marinade drip off before grilling to avoid flare-ups and ensure even cooking!
How to Make Grilled Korean Short Ribs
Ingredients You’ll Need:
For the Marinade:
- 4 tablespoons soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 5 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
For the Ribs:
- 2 pounds Korean-style short ribs (also known as flanken cut)
For Garnish and Serving:
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Lettuce leaves (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and marinate the ribs. You’ll want to marinate them for at least 3 hours or overnight if you can. Grilling will take about 10-15 minutes. Overall, plan for about 4-5 hours, mostly for marinating, before enjoying these delicious ribs!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and gochujang. Whisk everything together until it’s smooth and well mixed. This marinade is packed with flavor!
2. Marinate the Ribs:
Take the Korean short ribs and place them in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they are completely coated. Seal the bag tightly or cover the dish, then pop it in the refrigerator. Let the ribs marinate for at least 3 hours, but overnight is even better for maximum flavor!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are glowing evenly; for a gas grill, let it heat for about 10-15 minutes until it’s nice and hot.
4. Grill the Ribs:
Take the marinated ribs out of the fridge and remove them from the marinade, allowing any excess to drip off. Place the ribs on the grill and cook for about 4-5 minutes on each side. Look for a nice char and ensure they’re cooked through.
5. Garnish and Serve:
Once the ribs are grilled to perfection, transfer them to a serving plate. Sprinkle the top with chopped green onions and sesame seeds for a lovely garnish. Serve the grilled short ribs with fresh lettuce leaves, perfect for wrapping up bites and enjoying every flavorful morsel!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While Korean short ribs (flanken cut) are traditional, you can substitute them with other cuts like skirt steak or chuck short ribs. Just keep in mind that cooking times may vary, and you might need to adjust the marinating time for thicker cuts.
How Long Should I Marinate the Ribs?
For the best flavor, let the ribs marinate for at least 3 hours, but overnight is even better! If you’re short on time, even 30 minutes will help enhance the taste, though the flavor will be less pronounced.
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade a day in advance! Just store it in an airtight container in the fridge. When ready to use, simply take it out, shake or stir it up, and proceed with marinating the ribs.
How Do I Store Leftover Grilled Short Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3-4 days. You can also freeze them for longer storage. Just make sure to wrap them well in plastic wrap or aluminum foil before placing them in the freezer. To reheat, simply warm them in the oven or on the grill until heated through.
