Korean Bbq Short Ribs Recipe

I genuinely believe that a great meal can transform an ordinary weeknight into something special. This elevated korean bbq short ribs recipe is one of my go-to family dinners for exactly that reason. The unique combination of sweet figs and savory gochujang creates a deep, glossy glaze that caramelizes perfectly on the grill. We’re combining traditional Korean flavors with a modern twist, perfect for an impressive meal that’s easier to make than you think. The key to this hearty, family-friendly dish is the long marination and the last-minute glaze application.

Ingredients

• 1.5 kg (3.3 lbs) flanken-cut beef short ribs: Flanken-cut ribs are cut thinly across the bone, making them ideal for quick grilling. Ask your butcher for this specific cut, often called “Korean cut short ribs” or “LA Galbi.” If you can’t find flanken cut, English-cut short ribs (thicker chunks) can be used, but require longer cooking time.
• 120 ml (½ cup) reduced-sodium soy sauce: Use reduced-sodium soy sauce to control the saltiness, as the marinade reduces during cooking. For a gluten-free option, substitute with tamari or coconut aminos in equal measure.
• 80 g (⅓ cup) dark brown sugar, packed: Adds depth and sweetness to balance the savory flavors of the marinade. The sugar also aids in caramelization during grilling for that distinct Korean BBQ char.
• 1 medium (approx. 180 g) Asian pear, grated: Asian pear is essential for tenderizing the meat naturally due to its enzymes. Grate it finely to extract maximum flavor and tenderness from the ribs. (If Asian pear is unavailable, grated kiwi works as an effective substitute.)
• 6 cloves (approx. 30 g) fresh garlic, minced & 2.5 cm (1 inch) piece (approx. 15 g) fresh ginger, grated: Fresh garlic and ginger form the aromatic base of traditional Korean marinades. Mincing ensures even distribution of flavor throughout the meat during marination.
• 30 ml (2 tablespoons) toasted sesame oil: Adds a rich, nutty depth to the marinade that is characteristic of Korean cuisine. Ensure it’s toasted sesame oil for a stronger flavor; do not use regular sesame oil.
• 5 g (1 teaspoon) freshly ground black pepper & 60 ml (¼ cup) water: Black pepper adds a touch of spice, while the water helps hydrate the marinade.
• 100 g (approx. 8-10 figs) dried mission figs, stems removed, finely chopped: The base for the unique Smoked Fig & Gochujang Glaze, providing natural sweetness and fruity complexity. Mission figs offer a dark, rich flavor profile; ensure they are chopped finely for easy thickening of the glaze.
• 60 g (2 tablespoons) Gochujang (Korean chili paste): Gochujang adds fermented chili heat and a savory-sweet depth to the glaze. Adjust the amount to control the spice level according to your family’s preference; 2 tablespoons offers a mild heat.
• 60 ml (¼ cup) maple syrup: Used to add sweetness and create a glossy, syrupy consistency for the glaze. This can be substituted with honey or light corn syrup if needed.
• 30 ml (2 tablespoons) rice vinegar & 5 g (1 teaspoon) smoked paprika & 60 ml (¼ cup) vegetable broth & 15 ml (1 tablespoon) toasted sesame oil (for glaze): These ingredients create a balanced glaze: acidity from vinegar, smokiness from paprika, and body from broth/sesame oil. Ensure you use smoked paprika, not regular paprika, for the intended flavor profile.
• 5 g (1 teaspoon) toasted white sesame seeds (for garnish) & 2 stalks fresh scallions, thinly sliced on the bias (for garnish): Scallions and sesame seeds add texture, color, and freshness to the final dish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

This korean bbq short ribs recipe requires a few hours of marination time for the best results, so plan accordingly for a successful weeknight meal.

1. Prepare the short ribs: Rinse the flanken-cut beef short ribs under cold running water for 1-2 minutes to remove any small bone fragments. Pat them thoroughly dry with paper towels; removing excess moisture promotes better caramelization when grilling. Place the dry ribs in a large non-reactive bowl or a resealable bag for marination.
2. Make the marinade: In a separate mixing bowl, combine the soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, 30 ml (2 tablespoons) toasted sesame oil, black pepper, and 60 ml (¼ cup) water. Whisk the mixture well until the brown sugar is fully dissolved.
3. Marinate the ribs: Pour the completed marinade over the short ribs, making sure every piece is thoroughly coated. Massage the marinade into the meat with your hands for a few seconds to ensure even distribution. Cover the bowl or seal the bag and refrigerate for a minimum of 6 hours, or preferably overnight (up to 24 hours), for maximum flavor and tenderness.
4. Prepare the Smoked Fig & Gochujang Glaze: In a small saucepan, combine the chopped dried figs, Gochujang, maple syrup, rice vinegar, smoked paprika, vegetable broth, and 15 ml (1 tablespoon) toasted sesame oil. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Continue to simmer for 10-12 minutes, or until the figs have softened and the glaze has thickened to a glossy, syrupy consistency; set aside and keep warm.
5. Cook the short ribs: Preheat your grill to medium-high heat (approx. 200°C / 400°F) or preheat a broiler to high with the oven rack positioned about 15 cm (6 inches) from the heat source. Remove the short ribs from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade to avoid food safety issues.
6. Grill/Broil and glaze: Place the short ribs on the preheated grill grates or a broiler pan. Cook for 4-6 minutes per side for medium-rare, or longer to reach your desired doneness, flipping frequently. During the last 5-7 minutes of cooking, generously brush the ribs on all sides with the warm Smoked Fig & Gochujang Glaze, turning often until the glaze caramelizes and develops distinct char marks. If your glaze starts to burn quickly, reduce the heat or move the ribs to a cooler part of the grill.
7. Rest the ribs: Transfer the glazed short ribs from the heat source to a cutting board. Let them rest for 5 minutes before serving to allow the juices to redistribute, ensuring tender and flavorful meat.
8. Plating & visual styling: Arrange the ribs on a dark platter to highlight the dark glaze. Drizzle with any remaining warm glaze and garnish generously with toasted white sesame seeds and fresh scallions for contrast.

Grilling Tips for Perfect Flanken Short Ribs

Flanken-cut ribs are thin and cook quickly, so keep a close eye on the grill. The high sugar content in this korean bbq short ribs glaze can cause burning in seconds. Don’t overcrowd the grill when cooking; work in batches to ensure even heat distribution and proper charring. For indoor cooking, broiling in the oven works just as well to get that signature char.

What to Serve with Korean BBQ Short Ribs

A bowl of perfectly cooked short grain rice (sushi rice or calrose rice) is essential for soaking up the glaze and juices from this high-protein family dinner. Serve with steamed broccolini or quick-pickled cucumbers for a fresh, crunchy element that cuts through the richness of the meat. A selection of Korean banchan, like kimchi or pickled radish, completes the experience.

Make-Ahead & Storage Tips

The ribs must marinate for at least 6 hours, so this is a great make-ahead step; prepare the ribs and marinade the night before. The Smoked Fig & Gochujang Glaze can also be made up to 3 days ahead and stored in the refrigerator before reheating. Leftovers for this korean bbq short ribs recipe should be stored in an airtight container for up to 3 days in the refrigerator. Reheat gently in a pan or microwave to retain tenderness.

FAQs

What kind of short ribs are best for Korean BBQ?

The recipe calls for flanken-cut short ribs, which are cut thin (about ½ inch thick) across the bones. This cut cooks very fast and is traditionally used for this specific korean bbq short ribs recipe.

Can I substitute the Asian pear?

Yes, if Asian pear is unavailable, you can substitute it with grated kiwifruit or a tablespoon of pineapple juice. These fruits contain similar enzymes that tenderize the meat for a similarly tender result.

What if I don’t have a grill?

Broiling is an excellent alternative for getting a similar smoky char and tender result. Follow the broiling instructions in step 5 by placing the rack 6 inches from the heat source. For this method, I always use a wire rack over a foil-lined sheet pan to minimize cleanup.

Why do I need to rinse the short ribs first?

Rinsing removes any small bone fragments created during the butchering process. Patting them dry afterward ensures proper searing and prevents a soggy texture when cooking.

Is the Smoked Fig & Gochujang Glaze spicy?

Gochujang typically has a mild to medium heat level. 2 tablespoons will provide a noticeable warmth, but it is balanced by the sweetness of the figs and maple syrup. Reduce to 1 tablespoon if you prefer less heat.

Can I make this with thicker English-cut short ribs?

Yes, but they require a longer cooking time. Marinate for at least 24 hours, then braise for 2-3 hours until tender before grilling/broiling for a quick final glaze and char. This approach ensures tender results, but it’s a longer process for this korean bbq short ribs recipe.

Conclusion

This easy-to-follow korean bbq short ribs recipe delivers a fantastic meal with a gourmet twist thanks to the Smoked Fig & Gochujang Glaze. With a little planning for marination, you can create a memorable family dinner that rivals any restaurant in just minutes on the grill. Try making this elevated version for your next family gathering or weekend barbecue; you won’t regret it. Save this recipe for later on Pinterest!

korean bbq short ribs recipe

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• Author: Savannah Brooks
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This elevated Korean BBQ short ribs recipe combines sweet figs and savory gochujang into a deep, glossy glaze that caramelizes perfectly on the grill. The key to this hearty, family-friendly dish is the long marination and the last-minute glaze application, resulting in tender and flavorful meat.

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Ingredients

Scale 1x2x3x

• 1.5 kg flanken-cut beef short ribs (Korean cut)
• 120 ml reduced-sodium soy sauce (or tamari)
• 80 g dark brown sugar, packed
• 1 medium Asian pear, grated (or kiwi)
• 6 cloves garlic, minced
• 2.5 cm fresh ginger, grated
• 30 ml toasted sesame oil (for marinade)
• 5 g freshly ground black pepper
• 60 ml water
• 100 g dried mission figs, chopped
• 60 g Gochujang (Korean chili paste)
• 60 ml maple syrup (or honey)
• 30 ml rice vinegar
• 5 g smoked paprika
• 60 ml vegetable broth
• 15 ml toasted sesame oil (for glaze)
• 5 g toasted white sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Short Ribs: Rinse the flanken-cut ribs under cold water to remove bone fragments. Pat them thoroughly dry, then place them in a large non-reactive bowl or resealable bag.
2. Make Marinade: Combine the soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, 30 ml sesame oil, black pepper, and 60 ml water in a separate bowl. Whisk until the sugar dissolves.
3. Marinate Ribs: Pour the marinade over the short ribs, ensuring every piece is coated. Cover or seal the container and refrigerate for a minimum of 6 hours or up to 24 hours for maximum flavor and tenderness.
4. Prepare Glaze: In a small saucepan, combine the chopped figs, Gochujang, maple syrup, rice vinegar, smoked paprika, vegetable broth, and 15 ml sesame oil. Simmer over medium-low heat for 10-12 minutes, stirring occasionally, until the figs soften and the glaze thickens to a glossy consistency. Keep warm.
5. Cook Short Ribs: Preheat the grill to medium-high heat (approx. 200°C / 400°F) or preheat a broiler to high. Remove the ribs from the marinade, allowing excess liquid to drip off, and discard the marinade.
6. Grill and Glaze: Place the short ribs on the preheated grill or broiler pan. Cook for 4-6 minutes per side, flipping frequently. During the last 5-7 minutes of cooking, brush generously with the warm glaze on all sides until caramelized and char marks appear.
7. Rest and Serve: Transfer the glazed ribs to a cutting board and let them rest for 5 minutes. Arrange the ribs on a platter and garnish with toasted sesame seeds and sliced scallions before serving.

Notes

Flanken-cut ribs cook quickly, and the high sugar content in the glaze can cause burning in seconds, so watch carefully and reduce heat if necessary. Grated Asian pear (or kiwi) helps tenderize the meat. Broiling is an excellent alternative method to grilling.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grill
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 550 calories
• Sugar: 32g
• Sodium: 900mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 100mg