Charred Korean BBQ Short Ribs with Gochujang Glaze
Tender beef short ribs marinated overnight in a savory-sweet Korean BBQ sauce, then grilled to smoky perfection and brushed with spicy gochujang glaze. This korean-inspired beef 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.
Ingredients
- 2 lbs flanken-cut beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 4 cloves minced garlic
- 1 tbsp grated ginger
- 2 stalks chopped green onion
- 1 tbsp toasted sesame seeds
- 3 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp honey
Instructions
- Step 1: In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp sesame oil, 4 cloves minced garlic, 1 tbsp grated ginger, and 2 chopped green onions.
- Step 2: Add 2 lbs flanken-cut beef short ribs to the marinade, coating each piece well, cover, and refrigerate overnight.
- Step 3: In a small bowl, mix 3 tbsp gochujang, 1 tbsp rice vinegar, and 1 tbsp honey to create the glaze.
- Step 4: Preheat grill to medium-high heat. Remove ribs from marinade, shaking off excess.
- Step 5: Grill ribs for 3-4 minutes per side until nicely charred and caramelized.
- Step 6: During the last 2 minutes, brush ribs generously with the gochujang glaze and continue grilling until the glaze bubbles and sticks.
- Step 7: Remove ribs and sprinkle with 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Charred Korean BBQ Short Ribs with Gochujang Glaze take to make?
Total time is about 25 minutes (15 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 Charred Korean BBQ 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 flanken-cut beef short ribs from drying out.
Can I substitute ingredients in Charred Korean BBQ 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 Charred Korean BBQ 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 Charred Korean BBQ Short Ribs with Gochujang Glaze?
Korean beef 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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