Charcoal-Grilled Korean BBQ Beef Short Ribs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs marinated in a savory-sweet Korean BBQ sauce, grilled over charcoal for smoky depth. This korean-inspired grilling ready in about 23 minutes pairs beef short ribs (flanken cut), soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 4 Korean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1/2 cup soy sauce, 3 tbsp brown sugar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 3 sliced green onions, 1/2 tsp black pepper, and 1 tbsp toasted sesame seeds to create the marinade.
  2. Step 2: Add 2 lbs flanken-cut beef short ribs to the marinade, coating all pieces thoroughly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
  3. Step 3: Prepare a charcoal grill and wait until coals are covered with white ash, creating medium-high direct heat.
  4. Step 4: Remove ribs from marinade, letting excess drip off, and place on grill. Cook for 3-4 minutes per side until nicely charred and cooked to medium doneness.
  5. Step 5: Remove ribs from grill and let rest for 5 minutes before slicing between bones and serving with steamed rice or lettuce wraps.

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Frequently asked questions

How long does Charcoal-Grilled Korean BBQ Beef Short Ribs take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charcoal-Grilled Korean BBQ Beef Short Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs (flanken cut) from drying out.

Can I substitute ingredients in Charcoal-Grilled Korean BBQ Beef Short Ribs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charcoal-Grilled Korean BBQ Beef Short Ribs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charcoal-Grilled Korean BBQ Beef Short Ribs?

Korean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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