Looking for a delicious barbecue beef short ribs recipe? Fire up your grill because these Korean-style marinated BBQ Short Ribs will stimulate and please your taste buds!
Whenever we shop at a Korean grocery store or our favorite Korean meat shop to pick up some meat, we make different Korean dishes at home. Today, I used the beef short ribs I bought from the meat shop and made a Korean-inspired marinade for us to enjoy.
BBQ Short Ribs with Gochujang Marinade
We’ve been using this marinade for quite some time,, and my family loves it. It’s really easy to put together, and most of the ingredients can be found in your kitchen if you cook Japanese or Asian food often.
In this particular marinade, I used a fermented Korean condiment called Gochujang, which is made from red chili, glutinous rice, fermented soybeans, and salt. It has both spicy and sweet flavors and umami from fermented glutinous rice. With this condiment, you can make delicious Kimchi Fried Rice and Kimchi Nabe (Japanese version of Kimchi Jjigae) as well.
I recommend marinating the short ribs overnight to have the meat deeply infused with all the delicious flavors.
Where to Get Korean-style Short Ribs
All the Korean grocery stores in your neighborhood carry this style of cut. It’s called Kalbi or Galbi. Some of the biggest Korean grocery store chains are H-Mart and T&T. Food blogger/Youtuber Maangchi has a wonderful Korean grocery store list here.
Also, 99 Ranch Market (Chinese/Asian) and some American grocery stores with a good meat section usually carry them.
Grill Time!
You can grill the short ribs over charcoal or gas grill. Of course, a charcoal grill is always the best if you want to get the heavenly smokiness. Once the marinaded meats are placed over the hot grill, sear them until beautifully charred. They cook quickly, so you don’t want to overcook them.
Before you dig in, don’t forget to serve with plenty of crisp vegetables. A big pile of fresh lettuce, kimchi, spring onions, pickled cucumbersand daikon salad would go very well with the meat. I always serve them with steamed rice for a full meal too.
Sweet juicy ribs bones, tender smoky meat with a tantalizing sauce. Oh, they were good! You want to enjoy these Korean BBQ short ribs with your loved ones!
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BBQ Short Ribs
Looking for a delicious barbecue beef short ribs recipe? Fire up your grill because these Korean-style marinated BBQ Short Ribs will stimulate and please your taste buds!
Ingredients
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Instructions
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Gather all the ingredients.
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Soak 2 lb bone-in beef short ribs in cold water for 30 minutes to get rid of the blood, changing the water a few times. Pat the meat dry with paper towels. Place the ribs in a shallow tray.
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In a medium bowl, whisk all the marinade ingredients together: ½ cup soy sauce, ½ cup mirin, 3 Tbsp brown sugar, 2 Tbsp gochujang (Korean chili paste), 4 cloves garlic (minced or pressed), 1 Tbsp toasted sesame oil, ½ Tbsp toasted white sesame seedsand 1 green onion/scallion (chopped).
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Pour the marinade over the ribs, turning them to coat completely in the seasoning. Cover and refrigerate for at least 4 hours or up to overnight, turning the ribs a few times while marinating.
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Prepare charcoal or preheat a gas grill to 450°F (230°C). Clean and lightly oil the grill grate. For the best flavor, I recommend using charcoal instead of a gas grill. When you add charcoal to the grill, pile the charcoal to one side. We will use both indirect and direct heat to cook the short ribs.
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Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs directly over the charcoal until nicely seared, then flip once to sear the other side. After searing both sides, move the short ribs to the side of the grill surface not directly over the charcoal. Continue grilling for about 5–6 minutes total. Transfer to a serving platter.
Nutrition
Nutrition Facts
BBQ Short Ribs
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Editor’s Note: This post was originally published on June 18, 2012. It was updated with more helpful content, a revised recipe, and new images on September 12, 2017, and republished on July 22, 2024.
