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Flavorful Korean BBQ Beef Short Ribs Recipe Perfect Sticky Sweet Glaze

Korean BBQ beef short ribs - featured image
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Authentic Korean BBQ beef short ribs with a sticky sweet glaze that balances tang, savory, and sweetness, delivering tender, flavorful ribs perfect for grilling.

Ingredients

Scale
  • 2 pounds flanken-cut beef short ribs
  • 1 medium Asian pear, peeled and grated
  • ½ cup soy sauce (120 ml)
  • 2 tablespoons brown sugar (30 g), packed
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 2 stalks green onions, finely sliced
  • 2 tablespoons rice wine or mirin (30 ml), optional
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon honey or corn syrup (15 ml)

Instructions

  1. Prepare the marinade: In a large bowl, combine grated Asian pear, soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice wine or mirin, black pepper, and honey or corn syrup. Whisk until sugar dissolves and ingredients are well mixed.
  2. Trim the ribs: Using a sharp knife, trim excess fat from the beef short ribs if necessary to prevent flare-ups and promote even cooking.
  3. Marinate the beef: Place ribs in a large zip-top bag or shallow dish. Pour marinade over, ensuring every piece is coated. Seal or cover and refrigerate for at least 4 hours, ideally overnight.
  4. Preheat your grill: Heat grill to medium-high heat (around 400°F/205°C). If using a grill pan, heat on medium-high until just smoking.
  5. Grill the ribs: Remove ribs from marinade, letting excess drip off. Place ribs on grill and cook 7-10 minutes per side depending on thickness. Watch for flare-ups and move ribs as needed. The glaze will thicken and caramelize.
  6. Check for doneness: Ribs should be nicely charred at edges but still juicy inside. Handle gently with tongs without piercing.
  7. Rest and garnish: Let ribs rest off heat for 5 minutes. Sprinkle sliced green onions on top before serving.

Notes

Marinate ribs overnight for best tenderness and flavor. Watch for flare-ups during grilling and move ribs to indirect heat if needed. Let ribs rest after grilling to redistribute juices. For extra sticky glaze, brush reserved marinade or honey during last minutes on grill. Substitute Asian pear with grated apple or kiwi if unavailable. Use tamari for gluten-free version.

Nutrition

Keywords: Korean BBQ, beef short ribs, galbi, sticky sweet glaze, grilling, marinade, Asian pear, Korean cuisine

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