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Savory Korean BBQ Beef Short Ribs Recipe with Perfect Caramelized Glaze Easy

Korean BBQ beef short ribs - featured image
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These Korean BBQ beef short ribs feature a glossy, sticky caramelized glaze that delivers a perfect balance of sweet, salty, and smoky flavors with a tender, juicy interior and a slight caramel crunch.

Ingredients

Scale
  • 3 pounds flanken-style beef short ribs, sliced across the bone about ½ inch thick
  • ½ cup low-sodium soy sauce
  • ¼ cup packed brown sugar
  • 4 large garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon Korean chili flakes (gochugaru), optional
  • ¼ cup water

Instructions

  1. If ribs aren’t pre-cut, slice them across the bone into ½ inch thick strips. Pat dry with paper towels to remove excess moisture. (5 minutes)
  2. In a large mixing bowl, whisk together soy sauce, brown sugar, toasted sesame oil, rice wine vinegar, minced garlic, grated ginger, cracked black pepper, and water until sugar dissolves. Add Korean chili flakes if using. (5 minutes)
  3. Add ribs to the bowl and toss thoroughly to coat. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight. (2+ hours)
  4. Preheat grill or grill pan to medium-high heat (about 400°F). Lightly oil grill pan if using. (10 minutes)
  5. Place ribs on grill or pan in a single layer. Cook 3-4 minutes on first side until caramelized grill marks form. Flip and cook another 3-4 minutes. Use tongs to avoid piercing meat. (8 minutes total)
  6. Baste ribs with leftover marinade or brush on extra brown sugar dissolved in soy sauce. Cook another 1-2 minutes per side, watching carefully to prevent burning. (4 minutes)
  7. Remove ribs from heat and let rest for 5 minutes. Garnish with thinly sliced green onions before serving.

Notes

Marinate ribs overnight for best tenderness and flavor. Use tongs to avoid piercing meat and keep juices inside. Avoid high heat to prevent glaze burning. Save some marinade before adding raw meat for basting. For indoor cooking, use grill pan or broiler carefully. Liquid smoke can be added for smoky flavor if no grill is available.

Nutrition

Keywords: Korean BBQ, beef short ribs, caramelized glaze, savory ribs, Korean marinade, grilled ribs, easy Korean recipe

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