Korean Short Ribs – sweet and spicy Korean short ribs made from a super simple Korean marinade. You won’t believe how amazing these turn out!
What’s your favorite thing from any Asian buffet? My favorite are short ribs. Don’t get me wrong, I’ll stuff my face with anything and everything, but I will especially stuff my face with short ribs. Juicy, fatty, little pieces of meat perfection. They remind me of a mini version of ribeye steaks. You’ve likely seen various versions of short ribs, but today I’m talking about the long thin short ribs (flanken) with small bones you typically see in Asian cuisine.
I got my inspiration for these Grilled Korean Short Ribs from my good friend Hillary from Hill Reeves. She has lots of Korean recipes on her blog, and the main idea came from her Korean Fried Chicken recipe. If you’ve never had Korean fried chicken, I highly suggest you head on over to her page and check out the recipe and put it on your “to-eat” list. One thing you’ll notice with Korean recipes is the use of gochujang, which is a Korean sweet and spicy red pepper paste. You can find this at your local grocer in the Asian aisle, as it’s become extremely popular lately. If you can’t find it, head on over to an Asian market. You might also see a lot of meat recipes using Korean pear. This is used for tenderness, but is delicious as a snack. To be honest, it’s my favorite pear.
I marinated the short ribs in a bunch of Korean spices and sauces for two days. Then I cooked them on the grill on a high flame for a few minutes and they were ready in a jiffy. You can shorten the marination time down to at least 6 hours if you’re in a hurry, but in my opinion, the longer the better. Trust me. And believe me when I say these Korean Short Ribs are so damn good, you’re going to want to make sure you have plenty. They were so good, I ate the leftovers the next two days. And I hate the thought of eating leftovers for more than a day. I like variety, but when it came to these short ribs I almost cried when I ate the last one.
- 2-3 lbs of Beef Short Ribs, flanken cut
- 1 Asian pear, mashed
- ½ Cup Soy Sauce
- ½ Cup Gochujang
- ¼ Cup Korean Red Pepper Flakes
- 3 Tbsp Apple Cider Vinegar, if you can't find an Asian pear
- 3 Tbsp Honey
- 1 Tbsp Sesame Oil
- 2 Tbsp Ginger-Garlic paste
- Toasted Sesame Seeds, for garnish
- Sliced Scallions, for garnish
- Whisk all of the marinade ingredients together and pour over short ribs in a large baking dish with high edges. Cover with plastic. Place in fridge for two days, turning the meat over every 12 hours.
- Take out of fridge one hour prior to cooking and remove meat from marinade, discarding the marinade.
- Heat grill to medium high.
- Grill short ribs for 3 minutes per side.
- Serve immediately, garnishing with sesame seeds and scallions.