Craving a mouthwatering barbecue beef short ribs recipe? Fire up your grill, because these Korean-style marinated BBQ Short Ribs will excite and please your taste buds!
“Great recipe! Make it every few months when it’s not too hot out. Family and I love it! Thanks for sharing it! It’s also works wonderfully as a jerky marinade too!!” — Kayla
Whenever we shop at a Korean grocery store or our favorite Korean meat shop, we make different Korean dishes at home. They offer a wide variety of quality meat with cuts suitable for Korean and Japanese cooking.
Today, I used the beef short ribs I bought from the meat shop and made a Korean-inspired marinade for us to enjoy. The ribs are grilled until tender and caramelized, infused with incredible flavor from the sweet, umami, and slightly spicy marinade. Oh, they’re so good that you can’t stop eating!
Table of Contents
Why You’ll Love This Recipe
- Absolutely foolproof — You just need to marinade the ribs with a simple homemade sauce and grill! No fancy grilling techniques required.
- A beloved family meal or a backyard BBQ party — These thin-sliced short ribs make a perfectly satisfying cut for fuss-free BBQ as they are easy to grill and ready for the table in no time.
- It’s all about the marinade — Sweet, tangy, aromatic, deeply savory with a spicy kick, this marinade delivers all the notes.
Ingredients for BBQ Short Ribs
My recipe is not exactly the same as a traditional Korean kalbi recipe, which often includes pureed fruit like Asian pear or kiwi and does not include gochujang. I keep the marinade more streamlined with pantry-stable ingredients and use gochujang to punch up the flavor. Believe me, it works just as well.
- Bone-in beef short ribs
For the Marinade:
- Soy sauce
- Mirin — The Japanese sweet rice wine helps tenderize the short ribs and lends a mild sweetness. More about it in this post.
- Brown sugar (packed)
- Gochujang (Korean chili paste) — This is the key ingredient for the marinade. It adds an unmistakably sweet, savory, and spicy flavors to the short ribs.
- Garlic (minced or pressed)
- Toasted sesame oil and toasted white sesame seeds
- Green onion/scallion
Cooking Steps Overview
- Soak the bone-in beef short ribs in cold water and pat them dry.
- Whisk all the marinade ingredients together in a bowl.
- Pour the marinade over the ribs, turning them to coat completely. Cover and refrigerate for at least 4 hours or up to overnight.
- Prepare charcoal or preheat a gas grill to 450°F (230°C).
- Remove the short ribs from the marinade and let any excess drip off. Grill until they are nicely seared and cooked on both sides. Serve and enjoy!
The Gochujang Marinade
This marinade is the bomb! Not only is it super flavorful, but it is also easy to put together and highly versatile. My family cannot get enough of it.
You’ll need gochujang, which is a staple condiment in Korean cooking made from red chili, glutinous rice, fermented soybeans, and salt. It’s sticky and thick, and when mixed with soy sauce, garlic, mirin, and toasted sesame oil, it turns into a delicious marinade that coats every part of the meat.
I recommend marinating the short ribs overnight to allow the meat to be deeply infused with all the flavors.
It’s worth stocking up a jar of gochujang in the pantry so you can make delicious Kimchi Fried Rice and Kimchi Nabe (the Japanese version of Kimchi Jjigae) as well.
Recipe Tips
- You can grill the short ribs over charcoal or gas grill. Of course, a charcoal grill is always the best if you are after the heavenly smokiness.
- Careful not to overcook the marinated meats as they cook quickly.
Where to Get Korean Short Ribs
For this short ribs recipe, you want to get Korean short ribs, also known as kalbi or galbi. These are special cross-cut short ribs where the rib is cut lengthwise using a band saw, resulting in a thin cut of meat.
All the Korean grocery stores in your neighborhood carry this style of cut. Some of the biggest Korean grocery store chains are H-Mart and T&T. Food blogger/Youtuber Maangchi has a list of Korean grocery stores here.
Also, 99 Ranch Market (Chinese/Asian) and some American grocery stores with a good meat section usually carry them.
What to Serve with this Korean-Inspired BBQ Short Ribs
These short ribs are fantastic when served with plenty of crisp vegetables. I always serve them with steamed rice for a full meal too.
If you are serving these at a party, pair them with veggies or sides that can be prepped ahead so all you need to do is to grill these up on the spot! Start with a big pile of fresh lettuce and spring onions. Here are more suggestions:
Salads & Pickles: Quick Korean Fresh Kimchi, Asian Coleslaw with Sesame Dressing, Easy Pickles, Pickled Cucumbers
Korean-style Side Dishes: Spinach and Bean Sprout Namul, Spicy Bean Sprout Salad
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BBQ Short Ribs
Ingredients
- 2 lb bone-in beef short ribs
For the Marinade
- ½ cup soy sauce
- ½ cup mirin
- 3 Tbsp brown sugar (packed)
- 2 Tbsp gochujang (Korean chili paste)
- 4 cloves garlic (minced or pressed)
- 1 Tbsp toasted sesame oil
- ½ Tbsp toasted white sesame seeds
- 1 green onion/scallion (finely chopped)
Instructions
- Gather all the ingredients. This recipe includes 12 hours marinating time.
- 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.
- 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 seeds, and 1 green onion/scallion (chopped).
- 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.
- 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.
- 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.
To Store
- You can keep the leftovers in an airtight container and store them in the refrigerator for 3–4 days and in the freezer for a month.
Notes
Nutrition
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.
I do not have a Korean grocer near me. Can I use American-cut spare ribs and if so, are there adjustments to the recipe that I should make, such as in cooking? Hoping to hear back soon bc I want to make this for a special dinner on Aug. 3rd. Thank-you!
Hello Sydnee! Thank you for reading Nami’s post.
You may apply this marinade to spare ribs and adjust the cooking time. However, short ribs have more meat and would be ideal for this recipe.
Hopefully, this helps!
I can no longer eat hot/spicy foods for medical reasons. What can I use instead of the chili paste to add flavor to the marinade?
Hello, Camille. Thank you for trying Nami’s recipe.
There is a paste called Doenjang that you can try as a substitute and adjust the amount to your liking. We hope everything works out for you!
Sounds GREAT!!! Can I use oven instead of bbq grill.
Hi, Michael! Thank you for reading Nami’s post.
Yes, you can, but we recommend using the broil setting (not baked). The baking pan should be place in the center and not too close to the heat source otherwise, it will burn too quickly. Cook for approximately 3 minutes per side (depending on meat thickness). Hopefully, this helps! 🙂
This dish came out brilliantly (like all of your recipes). I reduced the sugar to 1 Tbsp, and added a grated kiwi and Asian pear (as tenderizers). The end result was delicious. Thank you!
Hi JRo! Thank you very much for trying Nami’s recipe and sharing your tip with us!
Adding grated kiwi sounds yummy!🤩
I’ve been making Korean Kalbi for decades. Most often, Koreans serve the meat cut between the bones and wrapped in a lettuce leaf rolled around rice, cabbage kimchee and Ssam , a traditional Korean condiment found right next to the gochujang. Look for the green plastic tubs. Aslo, adding a grated Asian pear to the marinade helps to break down the meat.
To KJ, the ribs used are crosscut short ribs, also known in America as Flanken ribs. If cut for Kalbi, they are thin and perfectly suited for quick grilling. Anything other than a quick grilling will toughen them up. They aren’t a cut that’s going to get fall off the bone tender. You’re probably thinking regular short rib that need an extended time to break down all the fat and collagen. Kalbi ribs are entirely different.
Hi Bkhuna, Thank you very much for reading Nami’s post and sharing your cooking experience with us!
Great recipe! Make it every few months when it’s not too hot out. Family and I love it! Thanks for sharing it! It’s also works wonderfully as a jerky marinade too!!
Hi Kayla! Thanks so much for trying this recipe and for your kind words/feedback! I’m so happy your family enjoys this recipe. 🙂
Hi if i dont have gochujang. Can i omit this since we dont eat spicy? Do i need to replace anything? We do have the soybean paste? Thank you
Hi Joli! You can, but also know that this is one of the main “flavoring” seasonings which create layers of flavors. It’ll be more mild taste without it but that’s okay too. Soybean paste, do you mean miso or Korean soy bean paste? I think it’s okay to add a bit to boost flavor but not 2 Tbsp. 🙂
Hi Nami,
Wondering if you’ve ever used some of the Sugar Substitutes like Swerve.
Using Swerve has been successful in my Keto diet, but I’ve never cooked with it. I’m more of a sprinkle on fruit and stir in coffee type.
Thank you for this wonderful recipe.
Marlene
Hi Marlene! To be honest, I’ve never used sugar substitute so I can’t share my opinion or feedback on this. You’re probably more familiar with keto or sugar substitute products. As I’m sharing general Japanese recipes, not health-specific, I can’t commit to a certain diet… so I’m all about trying to eat a smaller portion and wholesome food, which is a very traditional Japanese diet method. 😀 I wish I can help more… sorry….
Marlene,
I have some old recipes for bbq sauce that were featured in a 7/31/91 issue of the Raleigh N&O. One was “Orange Spice BBQ Sauce”.
Was this you ??
Unfortunately I cut up the page and the recipe got severed.
If this was you & your recipe, can you please send me the recipe ??
Hi,
Sorry, It wasn’t me. I also checked my saved recipes in case I saved a copy when you posted it but no, I didn’t do that either.
Happy Holidays!
Marlene