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Flavorful Korean Gochujang Glazed Grilled Short Ribs

Korean Gochujang Glazed Grilled Short Ribs - featured image
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These Korean-style grilled short ribs are glazed with a sticky, spicy-sweet gochujang marinade that caramelizes beautifully over the grill, creating a tender and flavorful BBQ dish perfect for gatherings.

Ingredients

Scale
  • 2 pounds (900g) beef short ribs (flanken cut), thinly sliced across the bone
  • 3 tablespoons gochujang (Korean chili paste)
  • 1/4 cup (60ml) low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)
  • Optional: pinch of red pepper flakes or dash of sriracha for extra heat

Instructions

  1. Trim any excess fat from the short ribs and pat dry with paper towels to help the marinade stick better. (5 minutes)
  2. In a mixing bowl, whisk together gochujang, soy sauce, honey, toasted sesame oil, minced garlic, grated ginger, rice vinegar, and brown sugar until glossy and smooth. (5 minutes)
  3. Place the ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs and massage it in, ensuring each piece is coated. Seal or cover and refrigerate for at least 3 hours, ideally overnight for maximum flavor. (3+ hours)
  4. Preheat the grill to medium-high heat (around 400°F / 200°C). If using charcoal, wait until coals are glowing red with a light layer of ash. (10 minutes)
  5. Place the marinated ribs on the grill grates. Cook for about 3-4 minutes per side, watching closely to avoid flare-ups. The glaze should caramelize and char slightly, creating a sticky crust. Internal temperature should reach about 145°F (63°C) for medium doneness. (8-10 minutes)
  6. Remove ribs from the grill and let rest for 5 minutes to redistribute juices.
  7. Sprinkle sliced green onions and toasted sesame seeds over the ribs before serving. Pair with steamed rice or cucumber salad.

Notes

Control grill heat to medium-high to prevent glaze from burning. Pat ribs dry before marinating for better glaze adherence. Marinate at least 3 hours, preferably overnight. Use tongs to flip ribs to avoid piercing and losing juices. Brush extra marinade halfway through grilling for deeper glaze but watch for flare-ups. Rest meat after grilling for juiciness. For indoor cooking, sear ribs in cast iron skillet then broil to caramelize glaze.

Nutrition

Keywords: Korean BBQ, gochujang ribs, grilled short ribs, Korean marinade, spicy sweet ribs, BBQ recipe, Korean cuisine

Find it online: https://fizzlefork.com/flavorful-korean-gochujang-glazed-grilled-short-ribs-easy-recipe-for-perfect-bbq/