Grilled Korean-Style Flanken Short Ribs

My recipe for Grilled Flanken Short Ribs are quick to cook and packed with flavor, making them a great weeknight option or a standout dish for a get-together. This recipe uses a bold Korean-inspired marinade with gochujang, soy sauce, and brown sugar that tenderizes the meat and is a perfect combination of heat, sweetness, and savory flavors.

Grilled Flanken Short Ribs

I love a good short rib recipe, and anytime I see a great deal on flanken short ribs I grab a few packs. Not only are they delicious, but they cook really quickly too, so they make a great dinner option even for busy weeknights.

Flanken-style ribs are cut across the bone, giving you thin, cross-sections that cook much faster than traditional short ribs. Their surface area soaks up marinades quickly, which is ideal when you’re aiming for deep flavor without long cooking times. The texture, when grilled right, stays tender and juicy, especially with a brief marinade and high heat sear.

Grilling at a high temperature is key for developing a rich char on the outside without overcooking the meat. Keep your grill hot and your cooking time short. Once done, pair the ribs with plain steamed rice to soak up the extra sauce and a quick vegetable like grilled bok choy or pickled cucumbers for balance.

Why You’ll Love This Dish

• Quick to Grill – Just 3–4 minutes per side makes this a fast and efficient recipe.
• Big Flavor – Gochujang, soy sauce, and brown sugar form a bold, balanced marinade.
• Great Texture – Flanken ribs stay juicy and tender when grilled hot and fast.
• Perfect for Entertaining – Easy to prep ahead and grill in batches.
• Pairs Well – Complements simple sides like steamed rice and vegetables.

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Grilled Flanken Short Ribs Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• 2 pounds flanken short ribs – Thin cross-cut beef short ribs that grill quickly and absorb marinade well.
• 1/2 cup water – Helps thin out the marinade and evenly distribute flavors.
• 1/2 cup soy sauce – Provides deep saltiness and umami; essential for Korean-style marinades.
• 1/4 cup gochujang – Fermented Korean chili paste that adds heat, sweetness, and depth.
• 1/4 cup brown sugar – Balances the heat and adds caramelization on the grill.
• 2 tablespoons mirin – A sweet rice wine that softens the marinade and enhances the overall flavor.
• 2 tablespoons minced garlic – Adds sharpness and aroma; a foundational flavor in Korean cooking.
• 1 teaspoon sesame oil – Adds a rich, nutty finish and rounds out the marinade.

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How To Make Korean-Style Short Ribs On The Grill

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Prepare the Marinade – Combine water, soy sauce, gochujang, brown sugar, mirin, garlic, and sesame oil in a bowl or measuring cup.
2. Marinate the Ribs – Place ribs in a large freezer bag or shallow dish and pour the marinade over them. Seal and refrigerate overnight.
3. Preheat the Grill – Heat your grill to 425°F, aiming for medium-high to high heat.
4. Grill the Ribs – Remove ribs from the marinade and grill directly on the grates for 3–4 minutes per side, until nicely charred and cooked through.
5. Serve and Enjoy – Let rest briefly, then serve hot with steamed rice and vegetables.

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FAQ

How should I store leftovers?

Store grilled ribs in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet or microwave.

Can I reheat these without drying them out?

Yes, add a splash of water or leftover marinade to the pan or plate, cover, and heat on low to retain moisture.

Can I prepare these in advance?

Yes, you can marinate the ribs up to 24 hours in advance and keep them refrigerated until ready to grill.

Are there substitutions for gochujang?

If you don’t have gochujang, mix 2 tablespoons chili paste with 1 teaspoon soy sauce and 1 teaspoon honey. The flavor won’t be identical, but it works in a pinch.

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Serve This With…

• Steamed Jasmine Rice – Neutral and fluffy to balance bold meat.
• Asian Cucumbers – Adds acidity and crunch.
• Grilled Bok Choy or Broccolini – A charred vegetable side to round out the plate.

More Recipes Using Short Ribs

• Traeger Kalbi Beef Short Ribs
• Spicy Grilled Galbi Recipe