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Korean BBQ Short Ribs Recipe Easy Homemade Gochujang Glaze for Flavorful Meals

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This Korean BBQ short ribs recipe features a sticky, spicy-sweet gochujang glaze that delivers bold Korean flavors with tender, meaty ribs. It’s quick, easy, and perfect for weeknights or entertaining.

Ingredients

Scale
  • 3 pounds flanken-style beef short ribs
  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon brown sugar
  • 1/2 teaspoon freshly cracked black pepper
  • 2 stalks green onions, sliced thinly (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. In a large mixing bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, sesame oil, grated ginger, brown sugar, and cracked black pepper until fully combined and glaze is thick but pourable.
  2. Add the flanken-cut short ribs to the bowl and toss gently to coat every piece. Cover with plastic wrap and refrigerate for at least 1 hour, ideally 2 to 3 hours for deeper flavor infusion. If short on time, even 30 minutes helps.
  3. Preheat your grill, grill pan, or broiler. For broiling, position the oven rack about 6 inches from the heat source.
  4. Place marinated ribs on a foil-lined baking sheet with a wire rack on top to allow heat circulation and even caramelization.
  5. Broil or grill ribs for about 5-6 minutes per side, brushing with reserved glaze halfway through each side’s cooking. Watch carefully to avoid burning the sugars in the glaze.
  6. Check for doneness: ribs should be tender with a sticky, glossy coating and meat pulling back slightly from the bone.
  7. Let the ribs rest for 5 minutes after cooking. Sprinkle with sliced green onions and toasted sesame seeds before serving.

Notes

Marinate ribs for at least 1 hour, ideally 2-3 hours or overnight for best flavor. Use a wire rack for even cooking and caramelization. Brush extra glaze during cooking to build layers of flavor. Watch closely to avoid burning the glaze. If glaze thickens too much, thin with water or soy sauce. Leftovers keep well refrigerated for up to 3 days and reheat gently with a splash of water or soy sauce.

Nutrition

Keywords: Korean BBQ, short ribs, gochujang glaze, easy Korean recipe, homemade BBQ sauce, spicy sweet ribs, Korean cuisine

Find it online: https://leilameals.com/korean-bbq-short-ribs-recipe-easy-homemade-gochujang-glaze-for-flavorful-meals/