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 drafted and published.

Tender beef short ribs marinated in a spicy-sweet gochujang sauce and grilled for a flavorful Korean barbecue experience. This Korean grilling recipe, ready in about 25 minutes, pairs flanken-cut beef short ribs, gochujang (Korean red chili paste), and 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 "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: 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 green onions, thinly sliced
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.