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Flavorful Korean BBQ Short Ribs Recipe with Sticky Gochujang Glaze

Korean BBQ short ribs - featured image
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This recipe features tender, juicy Korean BBQ short ribs with a rich, sticky gochujang glaze that caramelizes beautifully on the grill. Perfect for backyard cookouts or cozy dinners, it balances sweet, spicy, and savory flavors effortlessly.

Ingredients

Scale
  • 2 pounds flanken-cut beef short ribs (well-marbled)
  • 3 tablespoons gochujang (Korean chili paste)
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup pear juice or grated Asian pear (apple juice as substitute)
  • 1 tablespoon rice vinegar
  • 2 stalks green onions, chopped (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Prepare the marinade: In a large mixing bowl, whisk together 3 tablespoons gochujang, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 4 minced garlic cloves, 1 teaspoon grated ginger, 1/4 cup pear juice, and 1 tablespoon rice vinegar. This should take about 5 minutes.
  2. Marinate the ribs: Add 2 pounds of flanken-cut beef short ribs to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor absorption.
  3. Preheat your grill or grill pan: Heat to medium-high (about 400°F/200°C). This usually takes 10-15 minutes on a grill.
  4. Grill the ribs: Remove ribs from marinade, letting excess drip off (don’t wipe it clean). Place on the grill and cook for about 3-4 minutes per side. Watch carefully to prevent flare-ups from the sugars in the glaze. The ribs should have a deep, sticky char with juices still running inside.
  5. Rest the meat: Transfer grilled ribs to a plate and let rest for 5 minutes to allow juices to redistribute and keep the meat tender.
  6. Garnish and serve: Sprinkle chopped green onions and toasted sesame seeds over the ribs for a fresh, nutty finish. Serve hot.

Notes

Marinate ribs for at least 2 hours, preferably overnight, for best flavor and tenderness. Flip ribs only once or twice to keep the glaze intact and prevent drying out. Watch for flare-ups due to sugar in the glaze and keep a spray bottle of water nearby. If using a grill pan, preheat well to get good sear marks. Rest ribs for 5 minutes after grilling to redistribute juices. For gluten-free, substitute soy sauce with tamari or coconut aminos. For milder heat, reduce gochujang or add honey.

Nutrition

Keywords: Korean BBQ, short ribs, gochujang glaze, Korean barbecue, grilled ribs, sticky glaze, Korean marinade, backyard cookout

Find it online: https://sparklechew.com/flavorful-korean-bbq-short-ribs-recipe-with-sticky-gochujang-glaze-easy-and-perfect/