Korean BBQ Beef Ribs
The first time I made Korean BBQ Beef Ribs, I was instantly transported back to a summer evening in Seoul, where the scent of sizzling meat filled the air. There’s something so magical about how the marinade—made with soy sauce, brown sugar, and sesame oil—brings out the best in the beef. As I marinated the ribs, I could already tell that the flavors were going to be incredible. Korean BBQ Beef Ribs are one of those dishes that make you excited to fire up the grill and share a delicious meal with loved ones.
Preparing the Marinade
Making the marinade for these Korean BBQ Beef Ribs is incredibly simple, yet it packs a punch of flavor that’s unforgettable. I start by mixing soy sauce, brown sugar, water, finely chopped green onions, minced garlic, and a splash of toasted sesame oil. The key is to stir until the sugar fully dissolves, creating a smooth, glossy sauce. This marinade does wonders for the beef, infusing it with a deep, savory-sweet taste that’s distinctly Korean. Letting the ribs sit in this marinade for a few hours (or overnight, if you have the time) ensures that every bite is bursting with flavor.
Grilling to Perfection
When it’s time to grill the Korean BBQ Beef Ribs, the excitement really kicks in. I love how the ribs sizzle as they hit the hot grates, the smell of caramelizing sugar and soy sauce filling the air. Each side only needs about 5-7 minutes on the grill, just enough to develop a beautiful char while keeping the meat juicy and tender. The best part is serving them up—fresh off the grill, with a side of crisp romaine lettuce and a bowl of fluffy white rice. Adding a dollop of gochujang, that spicy, fermented Korean chili paste, takes the flavors to another level.
The Perfect Korean Meal
Korean BBQ Beef Ribs aren’t just a dish; they’re an experience. Whether you’re enjoying them on a warm summer evening or during a cozy family dinner, they have a way of bringing people together. The combination of flavors—the savory beef, the sweet marinade, the fresh lettuce, and the spicy gochujang—creates a meal that’s both comforting and exciting. I love making this dish because it reminds me of the joy of sharing good food with good company, a true taste of Korean cuisine right at home.
Table of Contents
Chef’s Notes- Korean BBQ Beef Ribs
- Overnight Marination: For the richest flavor, marinate the ribs overnight. The longer the ribs sit in the marinade, the deeper the flavor penetration, resulting in a more tender and flavorful dish.
- Use Fresh Ingredients: Freshly minced garlic and finely chopped green onions will elevate the marinade’s flavor profile, adding a bright and aromatic touch that enhances the overall taste of the ribs.
- Control the Heat: When grilling, maintain medium-high heat to prevent the ribs from charring too quickly on the outside while ensuring they cook through evenly. Use a meat thermometer to check if the internal temperature reaches about 145°F (63°C) for medium-rare.
- Alternative Cooking Method: If you don’t have a grill, use a cast iron skillet on the stovetop or broil the ribs in the oven. These methods can still achieve a delicious caramelized exterior.
- Rest the Meat: After grilling, let the ribs rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more succulent and flavorful ribs.
- Serving Suggestions: Pair the ribs with various Korean side dishes (banchan) like kimchi, pickled radishes, or seasoned spinach. These sides add balance and complement the rich flavors of the BBQ ribs.
- Extra Caramelization: For an extra caramelized crust, brush the ribs with a little honey or more marinade during the last few minutes of grilling.
Korean BBQ Beef Ribs
4
people15
minutes15
minutes1096
kcal3
hours3
hours30
minutesGet ready to impress with these mouthwatering Korean BBQ Beef Ribs! This simple yet delicious recipe brings the flavors of Korean fine dining right to your kitchen. Marinated in a sweet and savory sesame-soy sauce, these ribs are perfect for any occasion. Serve them with fresh lettuce leaves, white rice, and a touch of gochujang for an unforgettable meal. Your guests will be begging for more!
Ingredients
- Marinade
3/4 cup soy sauce
3/4 cup packed light brown sugar
3/4 cup water
2 stalks green onions, finely chopped
1 large garlic clove, minced
1 tablespoon toasted sesame oil
- Main
2 pounds beef chuck flanken ribs (cut ⅓ to ½ inch thick across the bones)
- Alternative Ingredients:
Soy Sauce: Tamari for gluten-free
Brown Sugar: Coconut sugar for a healthier option
Beef Short Ribs: Pork ribs for a different meat option
Sesame Oil: Olive oil if sesame oil is unavailable
Directions
- Prepare Marinade – In a mixing bowl, combine soy sauce, brown sugar, water, chopped green onions, minced garlic, and toasted sesame oil. Stir until the sugar is fully dissolved (about 2-3 minutes).
- Marinate Ribs – Place the beef ribs in a large resealable plastic bag and pour the marinade over them. Seal the bag after squeezing out excess air and refrigerate for at least 3 hours to allow flavors to meld.
- Preheat Grill – Preheat your outdoor grill to medium-high heat and lightly oil the grates to prevent sticking (about 10 minutes).
- Grill Ribs – Remove the ribs from the marinade and shake off any excess liquid. Discard the used marinade. Grill the ribs for about 5-7 minutes on each side until they are cooked through but still slightly pink near the bone.
- Serve – Arrange the grilled ribs on a serving platter and serve with fresh romaine lettuce leaves, white rice, and a side of gochujang for dipping.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- large resealable plastic bag
- grill
Nutrition Facts
- Calories: 1096kcal
- Fat: 86g
- Saturated Fat: 34g
- Cholesterol: 150mg
- Sodium: 2200mg
- Potassium: 800mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 40g
- Protein: 36g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 8mg
- Iron: 20mg
FAQs- Korean BBQ Beef Ribs
Can I marinate the ribs for less time?
Yes, but for the best flavor, marinate the ribs for at least 3 hours. If you’re short on time, a quick 1-hour marinade will still impart good flavor, though it won’t be as intense.
What cut of beef is best for this recipe?
Beef chuck flanken ribs are ideal because they are thinly sliced across the bone, making them perfect for quick grilling and allowing the marinade to penetrate well.
Can I make this recipe gluten-free?
Absolutely! Substitute soy sauce with tamari or coconut aminos to make the recipe gluten-free without compromising on flavor.
How do I prevent the ribs from sticking to the grill?
Make sure to preheat the grill and oil the grates before placing the ribs on them. This will create a non-stick surface and help achieve those beautiful grill marks.
What should I do with leftover ribs?
Leftover ribs can be stored in the refrigerator for up to 3 days. Reheat them on a low heat in the oven or microwave, or chop them up and use them in a stir-fry or as a topping for salads or rice bowls.
