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Flavorful Korean BBQ Short Ribs Recipe Easy Gochujang Glaze for Perfect Dinner

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This Korean BBQ short ribs recipe features a punchy gochujang glaze that caramelizes into a sticky, sweet-spicy crust, delivering tender, flavorful ribs perfect for any occasion.

Ingredients

Scale
  • 3 pounds beef short ribs, flanken cut (about 1/2 inch thick)
  • Salt and freshly ground black pepper, to season
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon honey
  • Optional garnishes: toasted sesame seeds, thinly sliced green onions

Instructions

  1. Pat the short ribs dry with paper towels. Season lightly with salt and pepper on all sides. (5 minutes)
  2. In a medium bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and honey until smooth and spreadable. (5 minutes)
  3. Place the ribs in a large dish or resealable plastic bag. Pour about two-thirds of the glaze over the ribs, massaging it into the meat so every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours. (30 minutes to 4 hours)
  4. Preheat oven to 375°F (190°C) or prepare grill for medium-high heat. If broiling, position rack about 6 inches from heat source. (10 minutes)
  5. Arrange ribs on a wire rack over a baking sheet or directly on grill grates. Cook for 25-30 minutes, flipping halfway through. Brush ribs with reserved glaze during last 5-7 minutes to build a sticky, caramelized coating. Ribs should be tender and slightly charred at edges. (25-30 minutes)
  6. Let ribs rest for 5 minutes before serving. Sprinkle with toasted sesame seeds and sliced green onions. (5 minutes)

Notes

If ribs start to char too quickly, lower heat and cover loosely with foil to finish cooking without burning. Marinate for at least 30 minutes for flavor; up to 4 hours for deeper taste. Use tamari or coconut aminos instead of soy sauce for gluten-free version. For extra smoky flavor, sear ribs in a hot cast iron skillet before baking. Avoid microwaving leftovers to preserve texture; reheat gently in skillet with leftover glaze.

Nutrition

Keywords: Korean BBQ, short ribs, gochujang glaze, easy dinner, sweet-spicy ribs, Korean cuisine, barbecue, quick marinade

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