Print

Korean BBQ Short Ribs Recipe Easy Sticky Sesame Glaze for Best Flavor

Korean BBQ short ribs - featured image
Print Recipe

This Korean BBQ short ribs recipe features a sticky sesame glaze that creates a caramelized crust, delivering smoky, sweet, and mouthwatering flavors. Quick and easy to prepare, it’s perfect for impressing guests without the fuss.

Ingredients

Scale
  • 2 pounds beef short ribs, flanken-cut across the bone
  • ½ cup soy sauce (preferably low sodium)
  • ¼ cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 2 green onions, chopped
  • 1 tablespoon toasted sesame seeds
  • Freshly ground black pepper, to taste
  • Optional: 1 teaspoon gochujang (Korean chili paste)
  • Optional: ¼ cup grated Asian pear or apple

Instructions

  1. Rinse and pat dry the flanken-cut beef short ribs.
  2. In a large mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, toasted sesame oil, rice vinegar, and honey. Whisk until sugar dissolves.
  3. Add gochujang and grated Asian pear or apple if using, and stir to combine.
  4. Add the ribs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  5. Pour half the marinade into a small saucepan and simmer over medium heat until slightly thickened and sticky, about 5-7 minutes. Stir to prevent burning.
  6. Heat a cast-iron skillet or grill pan over medium-high heat until very hot.
  7. Place marinated ribs in a single layer in the pan. Cook 3-4 minutes per side, brushing with the sticky glaze midway through cooking to build a glossy crust. Cook in batches if necessary.
  8. Check that ribs are caramelized with slightly charred edges and tender inside.
  9. Remove ribs from pan and arrange on a serving plate. Drizzle with leftover glaze and sprinkle chopped green onions and toasted sesame seeds on top.

Notes

If the glaze thickens too much, stir in a splash of water to loosen it. Flip ribs only once or twice to keep the sticky coating intact. For gluten-free, substitute soy sauce with tamari or coconut aminos. Marinate at least 30 minutes for flavor; overnight is best. Use high heat for searing but watch carefully to avoid burning the glaze.

Nutrition

Keywords: Korean BBQ, short ribs, sesame glaze, sticky ribs, Korean recipe, BBQ ribs, easy dinner, Korean marinade

Find it online: https://yumnode.com/korean-bbq-short-ribs-recipe-easy-sticky-sesame-glaze-for-best-flavor/