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Flavorful Korean BBQ Short Ribs Recipe Easy Overnight Marinade with Sesame Ginger Glaze

Korean BBQ short ribs - featured image
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This recipe features tender, flavor-packed Korean BBQ short ribs marinated overnight with a sesame ginger glaze that creates a sticky, sweet, and savory finish. Perfect for busy weeknights or entertaining, these ribs deliver melt-in-your-mouth comfort with minimal effort.

Ingredients

Scale
  • 3 pounds beef short ribs, flanken-cut across the bone
  • ½ cup soy sauce (Kikkoman preferred)
  • ¼ cup brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fresh ginger, grated
  • 4 cloves garlic, minced
  • 3 stalks green onions, chopped
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste, optional)
  • 1 tablespoon sesame seeds
  • 2 tablespoons honey
  • ¼ cup water

Instructions

  1. Prepare the Marinade: In a large bowl, combine ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons toasted sesame oil, 2 tablespoons grated fresh ginger, 4 minced garlic cloves, 3 chopped green onions, 1 tablespoon rice vinegar, 1 tablespoon gochujang (if using), 1 tablespoon sesame seeds, 2 tablespoons honey, and ¼ cup water. Whisk until sugar dissolves and ingredients blend smoothly. (Approx. 5 minutes)
  2. Marinate the Short Ribs: Place the 3 pounds of flanken-cut short ribs into a large zip-top bag or bowl. Pour the marinade over the meat, ensuring every piece is coated. Seal the bag (or cover the bowl) and refrigerate overnight, or at least 8 hours. This step is crucial for tender, deeply flavored ribs. (Marinate time: 8+ hours)
  3. Prepare the Sesame Ginger Glaze: About 30 minutes before cooking, pour a few tablespoons of the marinade into a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally until it thickens slightly and becomes glossy—this syrupy glaze will be brushed onto the ribs as they cook. (Approx. 10 minutes)
  4. Cook the Ribs: Remove ribs from marinade, letting excess drip off (discard used marinade). Heat a cast iron skillet or grill pan over medium-high heat. Add ribs in a single layer—work in batches if needed to avoid crowding. Sear each side for about 3-4 minutes, brushing with the glaze during the last minute of cooking to build that sticky coating. The meat should have a nice caramelized crust but remain juicy inside.
  5. Rest and Serve: Transfer cooked ribs to a plate, cover loosely with foil, and let rest for 5 minutes. This helps retain juices. Garnish with extra chopped green onions and a sprinkle of toasted sesame seeds. Serve immediately for best flavor and texture.

Notes

Marinate ribs overnight for best flavor and tenderness. Use fresh ginger for optimal zing. Brush glaze on ribs in the last minute of cooking to avoid burning. For a smoky flavor, finish ribs on a hot grill for 1-2 minutes after searing. Avoid overcrowding the pan to prevent steaming. Leftovers keep well refrigerated for up to 3 days and reheat best in a skillet with extra glaze.

Nutrition

Keywords: Korean BBQ, short ribs, sesame ginger glaze, overnight marinade, easy Korean recipe, flanken-cut ribs, Korean BBQ ribs, sweet and savory ribs

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