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Korean-Style Short Ribs Easy BBQ by Glenn Connaughton

Beef, Easy BBQ by Glenn Connaughton, Recipes

Savor Umami Bliss with these Grilled Korean-Style Short Ribs

Get fired up with our Korean-Style Short Ribs recipe! Grilled to perfection with bold, savory flavors that will leave you craving more. Try it now!

Recipe by Glenn Connaughton. Read about Glenn here.

Korean-Style Short Ribs Easy BBQ by Glenn Connaughton

Korean-Style Short Ribs

Korean-style short ribs, also known as kalbi, are strips of beef cut across the rib bones. Look for Korean short ribs (also called flanken-style ribs) or have a butcher cut them for you. Korean ribs are often flavored with gochujang, a chile paste made from fermented soybeans mixed with red peppers, salt, and sugar that has a vinegary, spicy flavor. Look for a bright-red container in the Asian ingredients section of your grocery store or head to an Asian market to choose from a number of options. To turn these ribs into a traditional meal, serve the meat on lettuce leaves (green or red leaf) with cooked short-grain white rice and kimchi.
Prep Time 5 minutes
Cook Time 10 minutes
Grill Heating Time 20 minutes
Course Main Course
Cuisine Korean
Servings 4 people


  • 3 tablespoons dark brown sugar
  • ¼ cup peanut oil
  • 3 garlic cloves minced
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon gochujang or red chili paste optional
  • 3 pounds flanken-cut beef short ribs
  • 2 tablespoons canola oil


  • In a gallon-size zip-top bag, combine the brown sugar, peanut oil, garlic, soy sauce, sesame oil, ginger, and gochujang (if using). Add the short ribs and seal the bag while pressing out any air. Massage the marinade thoroughly over the ribs.
  • Preheat the grill to high heat (500°F) for direct heat cooking by lighting the heat source (or piling coals) in the spot that will be directly under the food. Put the canola oil on a folded paper towel and use a large pair of tongs to wipe down the grill grate with it.
  • Remove the ribs from the marinade, discard the marinade, and place them on the grill. Cook for 3 to 4 minutes per side. (Note that flareups caused by the oil and sugar can occur; to avoid this from happening, when flipping the ribs, place them on a clean portion of the grill.)
  • Serve as whole strips or cut between the ribs for finger food–size servings.


To turn these ribs into a traditional meal, serve the meat on lettuce leaves (green or red leaf) with cooked short-grain white rice and kimchi.
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Keyword Beef, Easy BBQ
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