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Flavorful Korean BBQ Flanken Short Ribs Recipe with Easy Gochujang Glaze

Korean BBQ flanken short ribs - featured image
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A quick and easy Korean BBQ recipe featuring tender flanken short ribs coated in a sticky, spicy gochujang glaze that caramelizes beautifully on the grill.

Ingredients

Scale
  • 2 pounds flanken short ribs, thinly sliced across the bone
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (preferably low sodium)
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Optional: 1 teaspoon honey for extra sweetness

Instructions

  1. Rinse 2 pounds of flanken short ribs under cold water and pat dry with paper towels. Trim excess fat if needed.
  2. In a medium bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 3 minced garlic cloves, and 1 teaspoon freshly grated ginger. Add 1 teaspoon honey if a sweeter glaze is desired. Mix until smooth and glossy.
  3. Toss ribs in half of the glaze, coating them evenly. Let them sit for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.
  4. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C).
  5. Place ribs on the grill and cook for about 3-4 minutes per side. Brush with remaining glaze halfway through grilling. Watch carefully to avoid burning.
  6. Transfer ribs to a plate and let rest for 5 minutes to allow juices to redistribute.
  7. Sprinkle sliced green onions and toasted sesame seeds over the ribs. Serve immediately.

Notes

Do not overcook the ribs; aim for medium-rare to medium for tender results. Use medium-high heat to caramelize the glaze without burning. Marinate for at least 20 minutes, preferably up to 2 hours for better flavor absorption. If flare-ups occur, move ribs to a cooler part of the grill. The glaze can be prepared up to 2 days in advance and stored in the fridge.

Nutrition

Keywords: Korean BBQ, flanken short ribs, gochujang glaze, Korean chili paste, quick BBQ ribs, spicy ribs, grilled ribs

Find it online: https://novanosh.com/flavorful-korean-bbq-flanken-short-ribs-recipe-with-easy-gochujang-glaze/