Charcoal-Grilled Korean Beef Short Ribs with Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Tender beef short ribs grilled over charcoal and brushed with a spicy-sweet gochujang glaze for a rich Korean BBQ flavor. This Korean-inspired grilling recipe, ready in about 20 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: 10 min Cook: 10 min Serves 4 Korean cuisine 450 cal/serving

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Ingredients

2 lbs beef short ribs (flanken cut)
1/3 cup soy sauce
2 tbsp brown sugar
2 tbsp gochujang (Korean chili paste)
1 tbsp sesame oil
4 cloves minced garlic
1 tbsp grated ginger
2 stalks, thinly sliced green onions
1 tbsp toasted sesame seeds
1/2 tsp black pepper

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Instructions

Step 1: In a large bowl, whisk together 1/3 cup soy sauce, 2 tbsp brown sugar, 2 tbsp gochujang, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp black pepper to make the marinade. Add 2 lbs flanken-cut beef short ribs and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2: Prepare a charcoal grill with hot coals for direct high heat cooking (about 450°F). Remove ribs from marinade and let excess drip off.
Step 3: Place ribs on the grill over direct heat and cook for 3-4 minutes per side, brushing occasionally with remaining marinade, until ribs develop a deep char and reach desired doneness (medium-rare to medium).
Step 4: Remove ribs from grill and let rest for 5 minutes. Sprinkle 2 thinly sliced green onions and 1 tbsp toasted sesame seeds over the ribs before serving for added aroma and crunch.