Grilled Korean short ribs are an absolute treat! These tender and juicy pieces of meat are marinated in a sweet and savory sauce, giving them a delicious flavor that you’ll love.
When I make them, I can’t help but sneak a bite or two while they cook. They always disappear quickly at my gatherings! I recommend serving them with rice for a tasty meal that’s sure to impress.
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut short ribs are perfect for grilling as they are tender and flavorful. If you can’t find them, baby back ribs can be a good alternative, though the taste may differ slightly.
Soy Sauce: A key component of the marinade, it adds saltiness and depth. For a gluten-free option, try tamari or coconut aminos as a direct substitute. I find that using low-sodium soy sauce helps control the saltiness.
Brown Sugar: This adds sweetness and balances the savory flavors. If you’re out of brown sugar, you could use honey or maple syrup, but start with a little less and adjust to taste.
Sesame Oil: This oil adds a wonderful nutty flavor to the marinade. If you don’t have it on hand, you can use regular vegetable oil, but consider adding a sprinkle of sesame seeds for that nutty touch.
Rice Wine or Mirin: Both bring a tangy sweetness to the marinade. If you can’t find them, a bit of white wine vinegar mixed with sugar can work as a substitute.
How Do I Properly Marinate Short Ribs for Maximum Flavor?
Marinating is essential for infusing flavor into the short ribs. Here’s how to do it right:
- Mix all the marinade ingredients in a large bowl. This ensures every flavor is well blended.
- Add the short ribs and make sure they are fully submerged to absorb all the goodness. Using a resealable bag can help with this.
- Let them marinate in the fridge for at least 3 hours, but overnight is even better for deeper flavor penetration.
- Before grilling, let the excess marinade drip off to avoid flare-ups on the grill.
I’ve found that marinating longer really helps bring out that delicious umami flavor in the ribs, making each bite mouthwatering!
How to Make Grilled Korean Short Ribs
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup rice wine or Mirin
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup green onions, chopped (plus more for garnish)
For the Ribs:
- 2 pounds beef short ribs (flanken cut)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (toasted, for garnish)
- Fresh lettuce leaves, for serving
For Serving:
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and at least 3 hours for marinating. For the best flavor, marinating overnight is recommended. Grill time is around 10 minutes, so you can enjoy your delicious grilled Korean short ribs in about 4 hours total, mostly hands-off!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, brown sugar, sesame oil, rice wine (or Mirin), minced garlic, grated ginger, and chopped green onions. Stir until everything is well combined and the sugar has dissolved.
2. Marinate the Ribs:
Add the beef short ribs to the marinade, making sure they are fully submerged. If you prefer, you can place them in a resealable plastic bag for easier mixing. Cover the bowl or seal the bag and pop it in the refrigerator. Let it marinate for at least 3 hours, but overnight gives the best taste!
3. Get Ready to Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Take the short ribs out of the marinade, letting any excess drip off. Discard the leftover marinade to keep it safe from germs.
4. Season and Grill:
Sprinkle some salt and pepper over the short ribs to taste. Place them on the grill and cook for about 4-5 minutes on each side, or until you see a nice char and they’re cooked through but still juicy.
5. Rest and Serve:
Once they’re done, take the short ribs off the grill and let them rest for a few minutes. This helps lock in all the delicious juices! Before serving, sprinkle with toasted sesame seeds and extra chopped green onions. Enjoy them on a plate with fresh lettuce leaves to wrap your ribs if you like!
Enjoy your delicious grilled Korean short ribs!
Can I Use Another Cut of Beef for This Recipe?
Absolutely! If you can’t find flanken cut short ribs, you can use other cuts like ribeye or flank steak. Just adjust the cooking time slightly, as thinner cuts may cook faster. Aim for a similar thickness for the best results!
How Long Can I Marinate the Short Ribs?
You can marinate the short ribs for up to 24 hours for maximum flavor! If you’re short on time, just 3 hours will still provide a nice taste. Avoid marinating longer than 24 hours, as the meat can become mushy from the marinade.
What Should I Do with Leftover Ribs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them on the grill or in a skillet for added flavor, or try microwaving them for a quicker option. You can also slice them and use them in stir-fries or salads!
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade up to a week in advance and store it in the fridge. Just give it a good stir before adding your beef. This way, you’ll be all set for a quick grill day!
