Korean Beef Short Ribs are a delightful fusion of smoky, sweet, and savory flavors. Our recipe will guide you through the steps to create an authentic Korean BBQ experience you can enjoy in your own home.
Korean Beef Short Ribs is the perfect dish to showcase the rich flavors of Korean cuisine. With a perfect balance of savory and sweet, these Korean BBQ Ribs are sure to impress your family and friends.
Follow this recipe to create a memorable meal that brings the taste of Korean BBQ right to your table. Enjoy every bite of these delectable short ribs.
If you love short ribs, try our baked barbecue short ribs or slow-cooker Guinness short ribs recipes.
Ingredients to Make Korean Beef Short Ribs
Gather the ingredients needed to make our Korean Beef Short Ribs recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
What are Flanken Style Short Ribs?
The flanken cut, also known as cross-cut or Korean Short Ribs, is a type of cut in which the meat is sliced thinly across the bones (about ½ inch thick), resulting in flat pieces of ribs with multiple bone segments in each slice. The thinner cut allows the meat to soak up the marinade and cook more quickly.
If your local grocery store doesn’t stock flanken-style ribs, you can find “Korean-style short ribs” at Korean markets and most Asian grocery stores.
How to Make Korean Beef Short Ribs
Flanken-style ribs can sometimes have fragments of bones. Make sure you have removed any fragments before using them.
Place them in a bowl of cold water; this will help remove any bone fragments and allow the fragments to float off.
- Pat them dry with paper towels.
- Add the soy sauce, brown sugar, mirin, and sesame oil to a large bowl. Stir until the sugar dissolves.
- Add the minced garlic, chopped onion, minced ginger, black pepper, and grated Asian pear to the bowl.
- Mix well to combine the ingredients.
- Place the beef short ribs in a large resealable plastic bag or a shallow dish.
- Pour the prepared marinade over the ribs. Seal the bag, and massage the marinade into the ribs. Refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat thoroughly.
- Remove the marinated short ribs from the refrigerator and let them sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
- When ready to cook, preheat your oven to broil on the high setting.
- Remove the short ribs from the marinade, allowing any excess to drip off. Then, pat them dry with a paper towel.
- Place the short ribs in a single layer on an aluminum foil-lined baking sheet with a wire rack.
*If you don’t have a wire rack, you can place them directly on the sheet pan. - Place the baking sheet on the top rack of the oven and broil for 4-5 minutes on each side (or until the internal temperature reaches 145 degrees).
- Brush the short ribs with our Korean BBQ sauce or your favorite BBQ sauce.
- Return them to the oven for 3-5 minutes until the sauce is hot and bubbly.
Garnish the Korean BBQ Short Ribs with sesame seeds or chopped green onions. Serve with white rice, kimchi, roasted root vegetables, or your favorite side dishes.
Leftovers should be stored refrigerated in an airtight container or well-covered with plastic wrap for up to 3 days.
Grilling Instructions
- Preheat the gas grill ( medium-high to high heat ) or set up a charcoal grill to cook over direct heat.
- Remove short ribs from the marinade, pat them dry with paper towels, and place them on the preheated grill for 3-4 minutes per side.
- Apply BBQ sauce and continue cooking for 1-2 minutes per side.
*Cooking time may vary depending on the size of the ribs and your grill.
Recipe FAQ’s
If you can’t find Asian pears, you can substitute Comice, Bosc, or Anjou pears.
English style has the bone running through the center of the meat and is the most common variety.
Flanken style are sliced thinly across the bones (about ½ inch thick), resulting in flat pieces of ribs with multiple bone segments in each slice.
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Korean Beef Short Ribs (LA Galbi)
Ingredients
Short Ribs
- 2 ½ – 3 pounds beef short ribs Flanken-style (thin across the bone) – Traditional Short Ribs work for this recipe as well although cooking time may vary
Marinade
- 1 cup low sodium soy sauce
- ½ cup brown sugar
- ¼ cup mirin sweet rice wine
- 2 tablespoon sesame oil
- 2 tablespoon garlic cloves finely minced
- 1 cup sweet onion finely chopped
- 1 tablespoon fresh ginger finely minced
- ¼ teaspoon black pepper
- 1 Asian pear finely grated
- 1 cup Korean BBQ sauce or your favorite brand of sauce
- 2 teaspoon sesame seeds optional for garnish
Instructions
- Flanken-style ribs can sometimes have fragments of bones. Make sure you have removed any fragments before using them.Place the beef short ribs in a bowl of cold water; this will help with removing any bone fragments and allow them to float off.
- Pat them dry with paper towels.
- Add the soy sauce, brown sugar, mirin, and sesame oil to a large bowl. Stir until the sugar dissolves.
- Add the minced garlic, chopped onion, minced ginger, black pepper, and grated Asian pear to the bowl. Mix well until the ingredients are combined.
- Place the beef short ribs in a large resealable plastic bag or a shallow dish.
- Pour the prepared marinade over the ribs.
- Seal the bag and massage the marinade into the ribs and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat thoroughly.
- Remove the marinated short ribs from the refrigerator and let them sit at room temperature for about 30 minutes. This helps the meat cook more evenly
- When ready to cook, preheat your oven to broil on the high setting.
- Remove the short ribs from the marinade allowing any excess to drip off and pat dry with a paper towel.
- Place the short ribs on an aluminum foil-lined baking sheet with a wire rack.*If you don't have a wire rack, you can place them directly on the sheetpan.
- Place the baking sheet on the top rack of the oven and broil for 4-5 minutes on each side or until cooked through and crispy or an internal temperature of 145 degrees has been reached.
- Brush the short ribs with our Korean BBQ sauce or your favorite BBQ sauce and return them to the oven for 3-5 minutes until the sauce is hot and bubbly.
- Garnish with sesame seeds or chopped green onions.
- These ribs pair wonderfully with rice, kimchi, and other Korean side dishes
Notes
Grilling Instructions
- Preheat the gas grill ( medium-high to high heat ) or set up a charcoal grill to cook over direct heat.
- Remove short ribs from the marinade, pat them dry with paper towels, and place them on the preheated grill for 3-4 minutes per side.
- Apply BBQ sauce and continue cooking for 1-2 minutes per side.
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