Korean BBQ Short Ribs

This is a recipe for spicy Korean BBQ short ribs.  These aren’t the typical ribs you will get at a Korean BBQ restaurant, but a spicier variation.

This recipe uses gochujang paste, honey, sesame oil, and vinegar for the flavourings.  This recipe is similar to the Korean style flank steak recipe, and uses the same marinade.

When you are shopping for the gochujang paste, pay attention to the heat scale on the packaging.  The paste is sold in different levels of heat or spicy ratings.  If you find the marinade a bit too spicy, you can use less of it in the marinade, in the sauce to change the level of heat, but altering the amount too much will change the overall flavouring.

This dish is easy to prepare, and can be prepared up to a day in advance, allowing the ribs to marinade overnight, so you can BBQ them quickly, and have them ready to be served in under 15 minutes.  They are always a crowd pleaser, and quick and easy to make.

Print Recipe

Korean BBQ Short Ribs Yum

A spicy take on Korean BBQ short ribs. Easy to prepare, and quick to cook. Always a crowd pleaser.

Course

Main Course

Cuisine

Asian

Keyword

beef, gochujang

Prep Time

5 minutes

Cook Time

10 minutes

Passive Time

2 hours

Servings

8 people

Ingredients

Marinade

• 6 tablespoons gochujang paste Korean chili paste
• 6 tablespoons honey
• 6 tablespoons soy sauce
• 6 tablespoons sesame oil
• 6 tablespoons apple cider vinegar

Beef

• 2 kg short ribs flanken-cut, sliced thinly

Course Main Course Cuisine Asian Keyword beef, gochujang Prep Time 5 minutes Cook Time 10 minutes Passive Time 2 hours Servings 8 people Ingredients Marinade 6 tablespoons gochujang paste Korean chili paste 6 tablespoons honey 6 tablespoons soy sauce 6 tablespoons sesame oil 6 tablespoons apple cider vinegar Beef 2 kg short ribs flanken-cut, sliced thinly

Instructions

Marinade the ribs

1. Measure out ingredients, and allow the marinade ingredients to warm up for a few minutes. It'll be easier to combine if they are at room temperature.

   
2. Combine gochujang paste, honey, soy sauce, sesame oil, and apple cider vinegar. Stir to combine.
3. Reserve 1/3 or the sauce for later use.
4. Place the short ribs in a zipper lock bag, and pour remaining two-thirds of the marinade over them. Remove as much air as you can out of the bag, and seal the bag. Make sure the short ribs are coated in the marinade.
5. Put reserved sauce, as well as the marinating ribs in the fridge. Allow the ribs to marinate for a couple of hours, up to 12 hours.

Grilling the ribs

1. Start the grill to medium heat.
2. Remove ribs from the bag, and pat dry with paper towel. Dispose of the leftover marinade in the bag. Do not use the used marinade.
3. Grill the ribs over medium heat until they begin to brown. Once browned, grill the second side. It should only take 3 or 4 minutes per side. Reduce the heat if the marinade begins to burn.

   
4. Remove the ribs from the grill, and cover in foil. Allow it to rest for 5 minutes.

   

Finishing and serving

1. Once the ribs have rested, transfer to a cutting board.
2. Warm up the reserved marinade in the microwave. It doesn't have to be hot, but as long as it isn't cold.
3. Slice the ribs in half (or 2 bone sections). Transfer cut ribs to a large bowl.

   
4. Toss the ribs with the reserved marinade, along with any juices from the resting ribs.
5. Serve over steam rice, or salad.

   

Recipe Notes

The ribs should reach medium rare to medium as the outside begins to brown.  You can check the temperature of the ribs aiming for 125°F to 130°F.  Be careful not to let the marinade burn while grilling though, and reduce the heat if they threaten to burn.

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