Grilled Korean-Style Short Ribs with Gochujang Marinade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Thinly sliced beef short ribs marinated in a spicy-sweet gochujang sauce, then grilled to tender perfection and garnished with toasted sesame seeds and scallions. This Korean-inspired beef recipe, ready in about 25 minutes, pairs flanken-cut beef short ribs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 10 min Serves 4 Korean cuisine 480 cal/serving

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Ingredients

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

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Instructions

Step 1: In a medium bowl, whisk together 3 tbsp gochujang, 1/4 cup soy sauce, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp sesame oil, 1 tbsp rice vinegar, and 1/2 tsp black pepper to form the marinade.
Step 2: Place 2 lbs flanken-cut beef short ribs in a large resealable plastic bag and pour the marinade over the meat. Seal and massage to coat evenly. Refrigerate for at least 4 hours or overnight for maximum flavor.
Step 3: Preheat grill to medium-high heat. Remove ribs from marinade and let excess drip off.
Step 4: Grill the ribs for 3-4 minutes per side until nicely charred and cooked through but still tender.
Step 5: Transfer ribs to a platter and sprinkle with 3 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving hot with steamed rice or lettuce wraps.