Korean Cut Short Ribs w/ Ginger-Soy Marinade
For those uninitiated, Korean Cut short ribs refers to a butcher style of cross-cutting the ribs so that they are about 1/2-3/4″ thick. This is, of course, for the Korean dish Kalbi, which is unbelievably addicting. The ribs cut this way allow you to be able to grill, broil, or pan sear them quickly and makes it easier to eat with chopsticks. This grilled Korean Kalbi recipe is crazy delicious. This korean short ribs recipe was one of our first recipe posts back in 2008.
Korean Short Ribs Recipe
Still hazy in my pre-coffee morning stupor, Diane hit me with innocent question, “Are you going to cook that?…” It immediately kicked an, “Aww, dang it!” out of my mouth. Or at least something similar. A few days earlier we had purchased one of our favorite cuts of beef, the Korean-style-cut short ribs and I totally forgot about them in the fridge. Determined to redeem myself, I had my morning cappuccino (priorities, you know) then laid my focus into the short ribs.
Video: Making the Korean Style Short Ribs on the Grill
Best Marinade for Korean Cut Short Ribs
The Korean cut short ribs are quick and easy to prepare and cook. Sometimes too quick to cook, and if you are cooking on high heat or broiling and aren’t paying attention, you can easily blacken them. We love the balance in this marinade for the short ribs. It has a just enough of a brown sugar sweetness highlighted against the saltiness of the soy sauce, the savory character of the garlic and the brightness of the fresh ginger. Not too much on the brown sugar though, we didn’t want them tasting sweet.
You can Broil the Ribs in the Oven or Cook on the Grill
I focused for the whole 10 minutes it took to cook, and the ribs came out quite delectable. We love to broil then in the oven as they cook quick and it gives them a nice sear. They cook just as great on the grill, too. Since then we’ve made the recipe time and time again. Sometimes in the oven, other times on the grill. Just depends on the weather and if we’d prefer to cook outside or inside. If it is nice weather, grilled Korean kalbi or short ribs are exquisitely good!
Korean Short Ribs w/ Ginger Soy Marinade
Ingredients
- 4 lbs Beef Short Ribs (flanken cut) (cut @ 1/2-3/4″ thick)
- 3 Tablespoons Brown Sugar
- 1/4 cup Oil , high flash point oil is best like grapeseed oil
- 3 cloves garlic, minced
- 2-3 Tablespoons Soy Sauce (depending upon the saltiness of your preferred soy)
- 1 teaspoon Sesame Oil
- 1 Tablespoon Fresh grated Ginger
Instructions
- Rinse and pat dry short ribs.
- Combine marinade ingredients (oil, garlic, brown sugar, soy sauce, sesame oil, and ginger.)
- Put ribs in a plastic bag or flat container to marinate them in, add marinate and carefully toss to coat ribs. Allow to marinate for about 30 minutes. (You can leave these out for the 1/2 hour marinade time, but if marinating longer, then you might want to refrigerate them as they marinade)
For the Oven
- Heat oven on broil, 550ºF with the rack about 6 inches below the top. Line 2 sheet pans with aluminum foil. Place a wire rack on sheet pans then lay ribs in a single layer. (If your oven only can broil up to 500°F - just cook for a few more minutes or as needed to get them to your liking.)
- Broil for 4-5 minutes each side or until cooked through and crispy.
For the Grill
- Heat grill (on medium-high to high heat if possible) or light charcoal and set up for grilling over direct heat.
- Remove short ribs from marinade and grill short ribs about 3-4 minutes per side, depending on your grill heat, short rib thickness, and personal preference. Serve as whole strips or cut between ribs for easier serving if desired.
Notes
Video
Nutrition Information per Serving
You’ll Love these other Recipes:
- Succulent & Tender Asian Pork Ribs with Sriracha-Hoisin Glaze
- Bourbon Maple Ribs Recipe
- Honey Mustard Spare Ribs
- Korean Style Zucchini Noodle Stir Fry w/ Pork & Kimchi
- Korean Gochujang Sauce Burger with Kimchi
Curious about Gochujang. Here’s a great article explaining what is Gochujang sauce.
This recipe was originally published in 2008 and was updated in 2021.
I’m salivating! :)~ Happy Holidays, Todd & Diane (and the doggies) ^o^
Mmmmm! I wonder if these can be broiled… my charcoal grill takes forever to get going and I just thought maybe I could take a little shortcut ๐ You sure know how to make mouthwatering photos!
The ribs look fantastic Todd! It’s always funny when I want to make Korean-style shortribs I can never seem to find them and can only find the Flanken-cut ribs for braising. And when I want to braise short ribs, I can only find the Korean-style;)
I love kalbi, but never think to buy Korean short ribs. I usually end up gravitating toward pork belly in my Asian grocer’s meat department. ๐
I hope you two will be cleaning out the fridge more often, I like recipes like these.
Uh, yum! I love the recipe and the story that goes with it. And, for the record, I think SHORT RIBS is my favorite ingredient of 2008. Thanks for slipping this wonderful recipe in just before the new year!
wow!!! hubby will surely love this… thanks for sharing… ๐ happy holidays to both of you… ๐
These look fantastic! Not quite the perfect cut, but Whole Foods had a special today on short ribs for 5.99/lb. With a little slicing, they would work perfectly.
Just having Korean last night (in Koreatown, sadly, not at home) I still have the taste on my lips. These look great. One day I’ll tackle some at home! Happy holidays, guys!
Hello, Todd & Diane! I saw this earlier but it was too late to go to the butcher. What instructions do you give to the butcher to have them cut the ribs this way? The closest I’ve seen is the “Miami” cut. Really want to try this recipe.
OK, I’ve never made ribs in my life but I love ’em and I adore kalbi and now I’m hankering after these. As soon as I read this your Vietnamese cinnamon and some kind of hot red pepper rub went through my noggin and I’m not even pregnant. Does breastfeeding count?
Both my little beans just woke up from their naps at the exact same time, so I have no excuse to be sitting in front of the computer any longer, but I do have an offer I think you can’t refuse. How about you guys come over and babysit and I’ll go over there and eat your leftover ribs?
Looks great guys! My secret to super tender Kalbi is kiwi. It has an enzyme that makes it a very effective meat tenderizer. Just a little bit in your marinade will make your ribs incredibly tender (without disintegrating it like fresh pineapple).
Oh, yum!!!! Soy and sugar are just the dynamic duo of cooking. Love ’em. Love everything they touch. Wish I had those ribs now. I had insipid fish (cooked in vinegar broth… ugh) for lunch, so now my stomach is grumbling even more, Thanks!!! I would also love this with a little heaven-pointing chili minced/rubbed in. Yum yum yum. (Gochujang will also do ๐
I have a short ribs recipe here: Kalbi Jim, but the cut I used is different so mine had to cook longer ๐
You have to try our Killer Kalbi recipe
http://chezannies.blogspot.com/2008/07/killer-kalbi-recipe.html
given to us by our Korean pastor’s wife. It is better than most Korean restaurants.
It uses honey for sweetness but I am intrigued by your use of palm sugar.
yum! those look really good. i’ve never made ribs on my own, because is a shame because i like them so much! ginger soy is such a classic and wonderful flavor combo.
merry christmas & happy new year ๐
You’re right — these are completely addictive! I learned to make them just a couple of years ago, and they make regular appearances on our menus during grill season. Your photos, as always, are mouthwatering!