Korean-Style Grilled Beef Short Ribs with Gochujang Marinade

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 developed and reviewed.

Tender beef short ribs marinated in a spicy-sweet gochujang sauce and grilled for a flavorful Korean barbecue experience. This Korean-inspired grilling recipe, ready in about 25 minutes, pairs flanken-cut beef short ribs, gochujang (Korean red chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 10 min Serves 6 Korean cuisine 420 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large mixing bowl, combine 3 tbsp gochujang, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 cloves minced garlic, 1 tbsp grated ginger, and 3 sliced green onions. Whisk until sugar dissolves and marinade is uniform.
Step 2: Add 2 lbs flanken-cut beef short ribs to the marinade, turning to coat all pieces evenly. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Step 3: Preheat a gas grill to high heat, about 450°F, and oil the grates to prevent sticking.
Step 4: Remove ribs from marinade, letting excess drip off, and place crosswise on the grill. Grill for 3-4 minutes per side, watching carefully to avoid flare-ups, until edges are caramelized and meat reaches desired doneness.
Step 5: Transfer ribs to a platter, sprinkle 1 tbsp toasted sesame seeds and additional sliced green onions over top, and serve immediately with steamed rice or lettuce wraps.