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Flavorful Korean BBQ Short Ribs Recipe Easy Sticky Gochujang Glaze

Korean BBQ short ribs - featured image
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This Korean BBQ short ribs recipe features a sticky gochujang glaze that is sweet, spicy, and smoky. It’s easy to prepare with simple ingredients and cooks quickly under a broiler or on a grill for tender, flavorful ribs.

Ingredients

Scale
  • 2 pounds flanken-style beef short ribs, sliced thin crosswise
  • 3 tablespoons gochujang paste
  • 1/4 cup (60 ml) low sodium soy sauce
  • 2 tablespoons brown sugar or honey
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 stalks green onions, thinly sliced
  • Freshly cracked black pepper, to taste
  • Optional: toasted sesame seeds for garnish

Instructions

  1. Slice the short ribs across the bone into 1/4-inch thick strips if not pre-cut.
  2. In a large bowl, whisk together gochujang paste, soy sauce, brown sugar or honey, minced garlic, grated ginger, toasted sesame oil, and rice vinegar until smooth.
  3. Add the sliced ribs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2–3 hours.
  4. Preheat the oven broiler to high or grill to medium-high heat. Line a baking sheet with foil and place a wire rack on top if using the oven.
  5. Arrange the marinated ribs in a single layer on the wire rack or grill grates, leaving space between pieces.
  6. Cook the ribs under the broiler 4–6 inches from heat or on the grill for 3–4 minutes per side, brushing with extra marinade or glaze halfway through. Watch carefully to avoid burning.
  7. Check that ribs are caramelized with slightly charred edges and juicy inside; meat should pull apart easily but not be mushy.
  8. Let the ribs rest for 5 minutes after cooking. Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Slice ribs thin and against the grain for tenderness. Marinate at least 1 hour, overnight preferred. Keep oven door slightly ajar when broiling to prevent smoke. Brush glaze multiple times during cooking for sticky finish. Use tamari for gluten-free option. Watch for flare-ups when grilling due to sugar in glaze.

Nutrition

Keywords: Korean BBQ, short ribs, gochujang glaze, sticky ribs, easy Korean recipe, BBQ ribs, spicy sweet ribs

Find it online: https://emmaoven.com/flavorful-korean-bbq-short-ribs-recipe-easy-sticky-gochujang-glaze/