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Savory Korean BBQ Short Ribs Recipe Perfect Sticky Sweet Glaze

Korean BBQ short ribs - featured image
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Tender, perfectly charred Korean BBQ short ribs with a sticky sweet glaze that balances savory and sweet flavors, ideal for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 2 pounds flanken-cut beef short ribs
  • 1 medium Asian pear, grated or pureed
  • 1/2 cup soy sauce (preferably low sodium)
  • 1/4 cup packed brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons sesame oil
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons rice wine or mirin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons honey
  • 2 tablespoons water
  • Optional: toasted sesame seeds for garnish

Instructions

  1. Rinse and pat dry 2 pounds of flanken-cut beef short ribs. Trim excess fat if desired.
  2. In a large mixing bowl, combine 1/2 cup soy sauce, 1/4 cup packed brown sugar, 4 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons sesame oil, 2 tablespoons rice wine or mirin, 1/2 teaspoon black pepper, and 1 grated Asian pear. Whisk until sugar dissolves and mixture is smooth.
  3. Add the short ribs to the marinade, turning to coat evenly. Cover and refrigerate for at least 4 hours or overnight. If short on time, marinate for at least 2 hours.
  4. Reserve 2 tablespoons of the marinade before adding ribs. In a small saucepan, combine reserved marinade, 2 tablespoons honey, and 2 tablespoons water. Simmer over medium heat for 5-7 minutes, stirring occasionally, until glaze thickens and coats the back of a spoon.
  5. Preheat grill or grill pan to medium-high heat (around 400°F).
  6. Place ribs on the grill in a single layer. Cook 3-4 minutes per side, brushing generously with the sticky sweet glaze as they cook. Avoid burning the glaze.
  7. Remove ribs from heat and let rest for 5 minutes.
  8. Garnish with sliced green onions and toasted sesame seeds if desired. Serve hot with steamed rice or wrapped in lettuce leaves.

Notes

Marinate ribs for at least 4 hours or overnight for best flavor and tenderness. Control grill heat to avoid burning the glaze. Brush ribs frequently with glaze during grilling. Use tongs to flip ribs to keep juices inside. Watch for flare-ups due to sugary glaze and keep a spray bottle of water nearby. Let ribs rest after cooking to redistribute juices. Glaze can be prepared a day ahead and warmed before use. For gluten-free, substitute soy sauce with tamari.

Nutrition

Keywords: Korean BBQ, short ribs, Kalbi, sticky sweet glaze, grilled ribs, Asian pear marinade, savory ribs, easy Korean recipe

Find it online: https://bitematrix.com/savory-korean-bbq-short-ribs-recipe-perfect-sticky-sweet-glaze/