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Korean BBQ Short Ribs Recipe Easy Gochujang Glaze for Perfect Flavor

Korean BBQ short ribs - featured image
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This recipe features flavorful Korean BBQ short ribs with a sticky, spicy gochujang glaze that is quick and easy to prepare, perfect for grilling or oven cooking.

Ingredients

Scale
  • 2 pounds (900g) flanken-cut beef short ribs, bone-in
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1/4 cup (60ml) low sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
  • 2 stalks green onions, thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • Optional: sesame seeds for garnish
  • Optional: honey for extra glaze shine
  • Optional: tamari or coconut aminos for gluten-free soy sauce substitute

Instructions

  1. Prepare the marinade by combining gochujang, soy sauce, brown sugar, minced garlic, toasted sesame oil, rice vinegar, grated ginger, and black pepper in a medium bowl. Whisk until smooth.
  2. Place the short ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring all pieces are coated. Seal or cover and refrigerate for at least 2 hours, preferably 4 hours, or up to 12 hours.
  3. Preheat your grill or grill pan to medium-high heat (about 400°F/200°C).
  4. Remove ribs from the marinade, shaking off excess but do not wipe off. Place ribs on the grill or pan and cook for 4-5 minutes per side, basting with reserved marinade or extra gochujang glaze halfway through cooking.
  5. Check for doneness; ribs should be charred at the edges but juicy inside. Cook an additional 1-2 minutes per side if desired.
  6. Transfer ribs to a plate and let rest covered loosely with foil for 5 minutes.
  7. Garnish with thinly sliced green onions and sesame seeds before serving.

Notes

Marinate ribs for at least 2 hours, preferably 4 hours or overnight but no more than 12 hours to avoid mushy meat. Use medium-high heat to avoid burning the glaze. Flip ribs only once during cooking. Rest meat after cooking to retain juices. For indoor cooking, use a grill pan or broil on a wire rack in the oven. Adjust gochujang quantity to control spice level. Use tamari or coconut aminos for gluten-free version.

Nutrition

Keywords: Korean BBQ, short ribs, gochujang glaze, Korean BBQ short ribs, easy Korean recipe, grilling, spicy glaze, Korean cuisine

Find it online: https://cheerycrisp.com/korean-bbq-short-ribs-recipe-easy-gochujang-glaze-for-perfect-flavor/