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Flavorful Korean BBQ Short Ribs Recipe Easy Gochujang Glaze for Perfect Dinner

Korean BBQ short ribs - featured image
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Sticky, smoky Korean BBQ short ribs with a spicy-sweet gochujang glaze that delivers bold, satisfying flavors perfect for an easy weeknight dinner or entertaining guests.

Ingredients

Scale
  • 2 pounds (900g) beef short ribs, flanken cut (about 1/2 inch thick)
  • 1/3 cup (80ml) low-sodium soy sauce
  • 2 tablespoons Korean chili paste (gochujang)
  • 2 tablespoons packed brown sugar
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 2 stalks green onions, thinly sliced
  • 1/4 teaspoon freshly cracked black pepper
  • Optional: 1 teaspoon toasted sesame seeds for garnish

Instructions

  1. In a medium bowl, whisk together soy sauce, gochujang, brown sugar, toasted sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until smooth and reddish in color (about 5 minutes).
  2. Place the short ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, ensuring each piece is coated. Seal and refrigerate for at least 4 hours, ideally overnight.
  3. Preheat a cast iron skillet or grill pan over medium-high heat until hot, about 5 minutes.
  4. Remove ribs from marinade, letting excess drip off but do not wipe dry. Place ribs in a single layer in the hot pan.
  5. Cook ribs for 3-4 minutes per side, flipping carefully with tongs, until glaze caramelizes and ribs are cooked through (8-10 minutes total).
  6. Optional: Brush additional marinade or a mix of gochujang and honey on ribs during the last few minutes for extra sticky glaze.
  7. Check for doneness; ribs should be caramelized outside and tender inside. Internal temperature about 145°F (63°C) for medium-rare.
  8. Transfer ribs to a plate and let rest for 5 minutes to lock in juices.
  9. Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Marinate ribs at least 4 hours or overnight for best flavor and tenderness. Use moderate heat to avoid burning the glaze. Rest ribs after cooking to keep them juicy. For smoky flavor, finish under broiler for 1-2 minutes. Substitute tamari or coconut aminos for gluten-free soy sauce. Adjust gochujang amount for spice preference.

Nutrition

Keywords: Korean BBQ, short ribs, gochujang glaze, easy dinner, spicy-sweet, marinade, Korean cuisine, weeknight meal

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