Korean-Style Grilled Beef Short Ribs with Gochujang Marinade
Tender beef short ribs marinated in a spicy-sweet gochujang sauce and grilled for a flavorful Korean barbecue experience. This korean-inspired grilling ready in about 25 minutes blends flanken-cut beef short ribs, gochujang (Korean red chili paste), soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
- 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
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.
Equipment for this recipe
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Frequently asked questions
How long does Korean-Style Grilled Beef Short Ribs with Gochujang Marinade take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Korean-Style Grilled Beef Short Ribs with Gochujang Marinade?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Korean-Style Grilled Beef Short Ribs with Gochujang Marinade?
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 Korean-Style Grilled Beef Short Ribs with Gochujang Marinade 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 Korean-Style Grilled Beef Short Ribs with Gochujang Marinade?
Korean grilling 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.
