Go Back
–+ servings
undefined

Savory Korean Bulgogi Beef Short Ribs: Tender & Flavorful

Experience the irresistible taste of Korean Bulgogi Beef Short Ribs, marinated to perfection for a tender, flavorful dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 4 hours
Total Time 4 hours 23 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 1.5 kg flanken-cut beef short ribs Cut about 1 cm thick for optimal marinade absorption and grilling.
  • 1 teaspoon freshly ground black pepper Adds a hint of spice to elevate the flavors.
For the Marinade
  • 120 ml soy sauce Provides a salty, umami flavor; use gluten-free tamari for a gluten-free option.
  • 60 ml brown sugar Adds sweetness to balance the salty elements beautifully.
  • 60 ml mirin Enhances complexity with its sweetness; certified gluten-free mirin works too!
  • 2 tablespoons honey Infuses additional sweetness and moisture.
  • 2 tablespoons sesame oil Offers a nutty flavor and aromatic quality to the marinade.
  • 4 cloves garlic, minced A classic ingredient in Korean dishes that provides aromatic depth.
  • 1 Asian pear peeled and grated Serves as a natural tenderizer while adding a subtle sweetness.
  • 1 small onion grated Contributes extra moisture and flavor to the mix.
For Garnish
  • 2 green onions finely chopped Enhances presentation with added flavor.
  • 1 tablespoon toasted sesame seeds Provides crunch and visual appeal; sprinkle extra for garnish when serving.

Equipment

  • mixing bowl
  • Grill
  • Grill Pan
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Start by rinsing the flanken-cut beef short ribs under cold water to remove any bone fragments. After rinsing, pat them dry with paper towels, ensuring they're fully moisture-free.
  2. In a large mixing bowl, combine the soy sauce, brown sugar, mirin, honey, sesame oil, minced garlic, grated Asian pear, and grated onion. Whisk these ingredients together until the sugar fully dissolves and a smooth marinade forms.
  3. Place the prepared short ribs into the marinade, making sure they are fully covered. Use your hands to rub the marinade into the meat for even flavor distribution. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
  4. About 15 minutes before grilling, preheat your grill or grill pan to medium-high heat.
  5. Once the grill is hot, remove the ribs from the marinade, allowing the excess to drip off. Place the ribs on the grill and cook for 3-4 minutes per side, or until they develop a beautiful char and caramelized glaze.
  6. After grilling, transfer the Korean Bulgogi Beef Short Ribs to a serving platter. Garnish with finely chopped green onions and a sprinkle of toasted sesame seeds for extra flair.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 1200mgPotassium: 500mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Ensure the short ribs are fully immersed in the marinade for optimal flavor. Allow marinated ribs to come to room temperature before grilling for even cooking. Save some marinade to simmer for a delicious dipping sauce.

Tried this recipe?

Let us know how it was!