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Flavorful Korean BBQ Beef Short Ribs Easy Homemade Gochujang Glaze Recipe

Korean BBQ beef short ribs - featured image
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Tender, smoky beef short ribs coated with a sticky, spicy-sweet homemade gochujang glaze that delivers authentic Korean BBQ flavors.

Ingredients

Scale
  • 2 pounds beef short ribs, flanken cut
  • 3 tablespoons gochujang (Korean chili paste)
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

  1. In a medium mixing bowl, combine 3 tablespoons gochujang, 1/4 cup soy sauce, 2 tablespoons honey, minced garlic, grated ginger, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and freshly ground black pepper. Stir until smooth and glossy.
  2. Place the 2 pounds of flanken-cut beef short ribs in a large resealable bag or shallow dish. Pour half the marinade over the ribs and toss to coat evenly. Seal or cover and refrigerate for at least 1 hour, up to overnight.
  3. Preheat your grill or grill pan to medium-high heat (about 400°F or 200°C). Clean and lightly oil the grates to prevent sticking.
  4. Remove ribs from the marinade, letting excess drip off. Place them on the hot grill and cook for 6-8 minutes per side.
  5. During the last 5 minutes of cooking, brush the ribs generously with the reserved marinade as a glaze, turning frequently. Watch for flare-ups and control the flame as needed.
  6. Check for doneness; ribs should be nicely charred on the edges but still juicy inside. Internal temperature should be around 145°F (63°C) for medium-rare to medium.
  7. Transfer ribs to a plate and let rest for 5 minutes. Sprinkle with sliced green onions and toasted sesame seeds before serving.

Notes

Marinate ribs for at least 1 hour, preferably overnight for best flavor and tenderness. Use a two-zone grill setup if possible to control flare-ups. Brush glaze mostly in the last 5-10 minutes to avoid burning. Rest ribs after grilling to keep them juicy. Broiler or grill pan can be used as alternatives if no grill is available.

Nutrition

Keywords: Korean BBQ, beef short ribs, gochujang glaze, Korean barbecue, grilled ribs, spicy sweet glaze, homemade BBQ sauce

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