Charcoal-Grilled Korean Beef Short Ribs with Gochujang Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

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Frequently asked questions

How long does Charcoal-Grilled Korean Beef Short Ribs with Gochujang Glaze take to make?

Total time is about 20 minutes (10 min prep + 10 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 Beef Short Ribs with Gochujang Glaze?

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 Beef Short Ribs with Gochujang Glaze?

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 Beef Short Ribs with Gochujang Glaze 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 Beef Short Ribs with Gochujang Glaze?

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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