There’s something magical about gathering around a grill with friends and family, the aroma of sizzling meat filling the air. These Korean-style BBQ short ribs deliver that experience in every bite. Thinly sliced, marinated to perfection, and grilled until caramelized and tender, they’re the kind of dish that disappears from the plate in seconds.
The marinade is the real star here – a perfect balance of sweet, savory, umami, and just a touch of heat from gochujang. It’s bold enough to infuse the meat with incredible flavor, but simple enough to whip up with pantry staples. Whether you’re hosting a backyard barbecue or just craving something special for dinner, these short ribs will not disappoint.
Ingredients
For the Short Ribs:
- 1.5 kg (about 3 lbs) Korean-style cross-cut beef short ribs (kalbi/galbi)
- Cold water for soaking
For the Marinade:
- 200 ml (¾ cup + 2 tbsp) soy sauce
- 60 ml (¼ cup) mirin (Japanese sweet rice wine)
- 50 g (¼ cup) dark brown sugar, packed
- 60 g (¼ cup) gochujang (Korean chili paste)
- 4 large garlic cloves, minced or pressed
- 30 ml (2 tbsp) toasted sesame oil
- 15 g (2 tbsp) toasted white sesame seeds
- 3 scallions, thinly sliced (plus extra for garnish)
Method
1. Soak and dry the ribs
Place the short ribs in a large bowl and cover with cold water. Let them soak for about 30 minutes – this helps remove any bone fragments and excess blood. Drain and pat them thoroughly dry with paper towels.
2. Make the marinade
In a medium bowl, whisk together the soy sauce, mirin, brown sugar, gochujang, minced garlic, sesame oil, sesame seeds, and scallions until the sugar has dissolved and everything is well combined.
3. Marinate the meat
Place the short ribs in a large shallow dish or a resealable plastic bag. Pour the marinade over the ribs, turning them to coat every surface. Cover (or seal) and refrigerate for at least 4 hours – overnight is even better for deeper flavour.
4. Prepare the grill
When you’re ready to cook, preheat your charcoal grill or gas grill to 230°C (450°F). Make sure the grates are clean and lightly oiled to prevent sticking.
5. Grill the ribs
Remove the ribs from the marinade, letting any excess drip off. Place them on the hot grill and cook for 3–4 minutes per side, depending on thickness. The meat should be nicely seared with beautiful grill marks and cooked through. Be careful not to overcook – they cook quickly!
6. Rest and serve
Transfer the grilled ribs to a serving platter and let them rest for 5 minutes. Garnish with extra scallions and sesame seeds. Serve hot with steamed rice and plenty of fresh lettuce for wrapping.
Smart Tips
- Where to find these ribs: Look for Korean-style cross-cut short ribs (kalbi/galbi) at Korean grocery stores like H-Mart, Asian supermarkets like 99 Ranch, or even well-stocked American grocery stores. They’re cut thin and perfect for quick grilling.
- Gochujang love: This Korean chili paste is the secret weapon here – it’s sticky, thick, and packed with sweet, savory, spicy flavour. Stock a jar in your pantry for kimchi fried rice and other Korean dishes too!
- Marinating time: 4 hours is the minimum, but overnight is ideal. The longer it marinates, the deeper the flavour penetrates.
- Charcoal vs. gas: A charcoal grill gives you that beautiful smokiness, but a gas grill works beautifully too. Just make sure it’s hot enough for good sear marks.
- Don’t overcook: These thin ribs cook fast – 3–4 minutes per side is usually enough. Overcooking makes them tough.
- Serving suggestions: Pair with steamed rice, fresh lettuce leaves for wrapping, kimchi, pickled vegetables, or a crisp Asian slaw. The contrast of cool, crunchy veggies with the hot, sticky ribs is pure perfection.