Charcoal-Grilled Korean BBQ Beef Short Ribs with Sesame Scallion Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy beef short ribs grilled over charcoal and topped with a flavorful sesame scallion sauce that adds a fresh, nutty kick. This Korean-inspired grilling recipe, ready in about 25 minutes, pairs flanken-cut beef short ribs, 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: 10 min Serves 4 Korean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp grated ginger, 3 minced garlic cloves, 2 tbsp sesame oil, and 1/2 tsp black pepper until sugar dissolves.
  2. Step 2: Add 2 pounds flanken-cut beef short ribs to the marinade, tossing to coat thoroughly. Cover and refrigerate for 3-4 hours or overnight for best flavor.
  3. Step 3: Preheat a charcoal grill until medium-high heat is reached (approx. 450°F) with glowing embers.
  4. Step 4: Place the marinated short ribs on the grill and cook for 3-4 minutes per side, flipping once, until nicely charred and cooked to medium-rare or desired doneness.
  5. Step 5: While the ribs grill, thinly slice 4 green onions and mix with 2 tbsp toasted sesame seeds and 1 tbsp rice vinegar to create the sesame scallion sauce.
  6. Step 6: Remove the ribs from the grill, let rest for 5 minutes, then serve topped generously with the sesame scallion sauce.

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