These Grilled Korean Short Ribs are a fun and tasty dish! They’re marinated in a sweet and savory sauce that brings out a mouthwatering flavor with every bite.
I can’t resist them, especially when they come off the grill! Pair them with rice, and you’ve got a dinner that’s sure to impress everyone at the table (even if you still wear an apron like a pro chef!).
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut is great for grilling. If you can’t find it, try using regular short ribs or even skirt steak for a similar flavor, but keep in mind they may need a different cooking time.
Soy Sauce: While traditional, you can use tamari for a gluten-free option. If you want to reduce sodium, low-sodium soy sauce works well too.
Brown Sugar: This adds sweetness to balance the salty soy sauce. If you’re out, regular granulated sugar or even honey can substitute. Just adjust the quantity a bit since honey is sweeter!
Sesame Oil: This brings a lovely nutty flavor. If you don’t have sesame oil, use olive oil, although the flavor will be a bit different. Toasted sesame oil is ideal if you can find it.
Rice Vinegar: If you don’t have this, apple cider vinegar or white wine vinegar can work in a pinch. They won’t provide the same flavor but will still add acidity.
Garlic and Ginger: Fresh is best, but if you’re in a hurry, minced garlic from a jar and powdered ginger can substitute. Fresh ginger gives that lovely zing, though!
How Do I Achieve the Perfect Grill Marks and Flavor?
Grilling the short ribs to get those perfect grill marks and delightful flavors is important. Here’s how to do it right:
- Always preheat your grill to medium-high heat to get that nice sear.
- After marinating, let the excess liquid drip off to avoid flare-ups and ensure better grilling.
- Cook 4-6 minutes per side depending on the thickness. Use a meat thermometer if you’re unsure; medium-rare is about 135°F.
- To ensure a great sear, resist the temptation to move or flip the meat too early. Let it sit to achieve those beautiful grill marks.
- Resting the meat for a few minutes after grilling allows juices to redistribute, ensuring tender ribs.
How to Make Grilled Korean Short Ribs
Ingredients You’ll Need:
For the Marinade:
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 5 cloves garlic, minced
- 1 inch piece ginger, grated
- 1/4 cup green onions, chopped
For the Ribs:
- 2 lbs beef short ribs, flanken cut
- Salt and pepper to taste
- Additional chopped green onions and sesame seeds for garnish
How Much Time Will You Need?
This recipe will take approximately 15 minutes of prep time to make the marinade and marinate the ribs, plus at least 4 hours (ideally overnight) in the refrigerator for the best flavor. Grill the ribs for about 12 minutes total, and you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Making the Marinade:
Begin by taking a large bowl and mixing together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and chopped green onions. Stir everything until the sugar dissolves and the ingredients are well combined to form a tasty marinade.
2. Marinating the Ribs:
Next, add the flanken cut beef short ribs to the bowl with the marinade. Make sure the ribs are fully coated with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator. Let the ribs marinate for at least 4 hours, or overnight if you want an even deeper flavor.
3. Grilling the Ribs:
When you’re ready to grill, preheat your grill to medium-high heat. Take the marinated short ribs out of the refrigerator and let any excess marinade drip off. Discard the leftover marinade. Season the ribs lightly with salt and pepper if you wish. Grill the short ribs for about 4-6 minutes on each side, or until they reach your desired doneness and have a beautifully caramelized exterior.
4. Resting and Serving:
Once done grilling, remove the short ribs from the grill and let them rest for a few minutes to lock in the juices. Before serving, garnish them with extra chopped green onions and sesame seeds for a lovely presentation. Enjoy the ribs hot with lettuce wraps or alongside your favorite sides like rice or pickled vegetables!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While flanken cut beef short ribs are traditionally used, you can substitute them with other cuts like beef short ribs (bone-in or boneless) or even thicker cuts of steak. Just adjust the grilling time according to the thickness of the meat to ensure it’s cooked to your liking.
How Long Should I Marinate the Ribs?
For the best flavor, marinate the short ribs for at least 4 hours, but overnight is ideal. If you’re in a rush, even 30 minutes of marinating will still impart some flavor, but longer is definitely better!
What Should I Do with Leftover Marinade?
Since the marinade has been in contact with raw meat, it’s best to discard it. If you’d like to use it in the future, you can reserve a portion before adding the ribs. Just make sure to bring it to a boil for a few minutes to kill any bacteria before using it as a sauce.
Can I Cook These Ribs in the Oven Instead of on the Grill?
Yes, you can! To cook them in the oven, preheat to 350°F (175°C), place the marinated ribs on a baking sheet, and bake for about 2 hours. If you’d like them caramelized, broil them on high for the last 5-7 minutes. Just keep an eye on them to avoid burning!
