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Flavorful Korean BBQ Short Ribs Recipe with Spicy Gochujang Glaze Made Easy

Korean BBQ short ribs - featured image
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This recipe recreates the perfect balance of sweet heat and smoky richness in Korean BBQ short ribs with a spicy gochujang glaze. Tender, caramelized ribs with layers of sticky, spicy glaze make it a crowd-pleaser for any occasion.

Ingredients

Scale
  • 3 pounds beef short ribs, flanken cut (about 1.3 kg)
  • 1 medium Korean pear, grated
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons gochujang (Korean chili paste)
  • 1/4 cup soy sauce (60 ml)
  • 2 tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 stalks scallions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

  1. Prepare the marinade: In a large bowl, combine grated Korean pear, minced garlic, minced ginger, soy sauce, brown sugar, sesame oil, rice vinegar, honey, and gochujang. Whisk until smooth and well combined (about 5 minutes).
  2. Marinate the ribs: Pat short ribs dry with paper towels, add to marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, preferably 2-3 hours or overnight. Bring to room temperature before cooking.
  3. Preheat grill or grill pan: Heat grill to medium-high or heat grill pan over medium-high heat for about 5 minutes.
  4. Grill the ribs: Remove ribs from marinade, letting excess drip off (reserve marinade for glazing). Place ribs on hot grill and cook 3-4 minutes per side until caramelized crust forms with char marks.
  5. Glaze the ribs: While grilling, brush ribs with reserved marinade every 1-2 minutes to build layers of sticky, spicy glaze. Continue cooking until ribs are tender and slightly charred, about 12-15 minutes total depending on thickness.
  6. Rest and garnish: Transfer ribs to plate, loosely cover with foil, and let rest for 5 minutes. Sprinkle with sliced scallions and toasted sesame seeds before serving.

Notes

For gluten-free, substitute soy sauce with tamari. If Korean pear is unavailable, use ripe apple or pineapple juice as a substitute. Brush glaze gradually to avoid flare-ups. Let ribs rest after cooking to lock in juices. Can broil ribs in oven if no grill is available.

Nutrition

Keywords: Korean BBQ, short ribs, gochujang glaze, spicy ribs, grilled ribs, Korean cuisine, BBQ recipe

Find it online: https://sparklespoon.com/flavorful-korean-bbq-short-ribs-recipe-with-spicy-gochujang-glaze-made-easy/