Charcoal-Grilled Korean-Style Beef Short Ribs

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 drafted and published.

Tender beef short ribs marinated in a savory-sweet Korean sauce, grilled over charcoal for a smoky, caramelized finish. This Korean grilling recipe, ready in about 20 minutes, pairs flanken-cut beef short ribs, soy sauce, and 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 "Build a week of meals around this recipe" 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 flanken-cut beef short ribs
1/3 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
4 garlic cloves, minced
1 tbsp grated ginger
2 stalks green onion, sliced
1/2 tsp black pepper
1 tbsp toasted sesame seeds

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Instructions

Step 1: In a medium bowl, combine 1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 2 sliced green onions, and 1/2 tsp black pepper, whisking until sugar dissolves and mixture is fragrant.
Step 2: Place 2 lbs flanken-cut beef short ribs in a shallow dish and pour the marinade over the meat, turning to coat well. Cover and refrigerate for at least 4 hours, ideally overnight.
Step 3: Prepare a charcoal grill and let the coals burn until covered with white ash, creating medium-high direct heat.
Step 4: Remove the short ribs from marinade, letting excess drip off. Grill ribs over direct heat for about 3-4 minutes per side until charred edges form and meat is cooked through but still juicy.
Step 5: Transfer ribs to a serving platter, sprinkle with 1 tbsp toasted sesame seeds, and garnish with additional sliced green onions if desired.