Chili-Garlic Glazed Korean Short Ribs
Tender beef short ribs marinated and grilled with a spicy chili-garlic glaze that delivers bold Korean flavors with a caramelized finish. This korean-inspired beef ready in about 20 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 480 calories and feeds 6, 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
- 3 lbs flanken-cut beef short ribs
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp gochujang (Korean chili paste)
- 4, minced garlic cloves
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp, grated fresh ginger
- 2, thinly sliced scallions
- 1 tbsp, toasted sesame seeds
Instructions
- Step 1: In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp brown sugar, 2 tbsp gochujang, 4 minced garlic cloves, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tbsp grated fresh ginger until sugar dissolves.
- Step 2: Place 3 lbs flanken-cut beef short ribs in a large resealable bag and pour in the marinade, massaging to coat evenly. Refrigerate for at least 4 hours or overnight.
- Step 3: Preheat grill to medium-high heat (about 450°F). Remove ribs from marinade, letting excess drip off. Grill ribs for 3-4 minutes per side until caramelized and slightly charred.
- Step 4: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving hot with steamed rice.
Frequently asked questions
How long does Chili-Garlic Glazed Korean Short Ribs 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 Chili-Garlic Glazed Korean Short Ribs?
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 Chili-Garlic Glazed Korean Short Ribs?
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 Chili-Garlic Glazed Korean Short Ribs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Chili-Garlic Glazed Korean Short Ribs?
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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