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Homemade Korean Bulgogi Beef Short Ribs Recipe

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Enjoy the authentic flavors of Korea with this Homemade Korean Bulgogi Beef Short Ribs recipe. Marinated in a sweet and savory blend of soy sauce, brown sugar, mirin, honey, and aromatic ingredients, these flanken-cut beef short ribs are grilled to perfection, creating a deliciously caramelized and tender dish perfect for dinner gatherings or a special weeknight meal.

Ingredients

Scale

Marinade Ingredients

  • 1/2 cup Soy Sauce (Substitute with gluten-free tamari for a gluten-free recipe.)
  • 1/4 cup Brown Sugar (Can be replaced with coconut sugar for a different sweetness.)
  • 1/4 cup Mirin (Ensure it’s gluten-free if necessary.)
  • 2 tablespoons Honey
  • 2 tablespoons Sesame Oil
  • 6 cloves Garlic (Minced)
  • 1 medium Asian Pear (Or Bosc Pear, or Apple, grated)
  • 1 medium Onion (Grated)
  • 1 teaspoon Black Pepper (Fresh ground preferred)

Main Ingredients

  • 2 pounds Flanken-cut Beef Short Ribs

Garnish

  • 2 tablespoons Green Onions (Finely chopped)
  • 1 tablespoon Toasted Sesame Seeds

Instructions

  1. Preparation: Rinse the flanken-cut beef short ribs under cold water, then pat them dry thoroughly with a paper towel to remove excess moisture before marinating.
  2. Make the Marinade: In a mixing bowl, combine soy sauce, brown sugar, mirin, honey, sesame oil, minced garlic, grated Asian pear, grated onion, and freshly ground black pepper. Whisk all ingredients together until the mixture is smooth and well blended, ensuring the sugar is dissolved.
  3. Marinate the Ribs: Coat each beef short rib evenly with the marinade mixture. Place the ribs in a suitable container or resealable bag, cover tightly, and refrigerate for at least 4 hours to allow the flavors to deeply penetrate the meat.
  4. Preheat the Grill: About 15 minutes before cooking, preheat your grill or grill pan to medium-high heat to ensure it’s hot enough for proper searing and caramelization of the ribs.
  5. Grill the Ribs: Remove the ribs from the marinade, letting any excess drip off. Grill the ribs for approximately 3 to 4 minutes on each side. Grill until the meat is nicely caramelized, cooked through, and has a slight char for added flavor.
  6. Garnish and Serve: Arrange the grilled beef short ribs on a serving platter. Sprinkle chopped green onions and toasted sesame seeds over the top for freshness and a nutty crunch. Serve immediately while hot and enjoy your homemade Korean bulgogi short ribs.

Notes

  • Marinate the beef for longer (up to 12 hours) for even more tender and flavorful meat.
  • Use a grill pan indoors if you don’t have access to an outdoor grill.
  • Flanken-cut short ribs are cut across the bone and are thinner, which allows for quicker cooking and better marinade absorption.
  • You can substitute Asian pear with an apple if unavailable; it helps tenderize the meat.
  • For a gluten-free version, ensure the soy sauce is replaced with tamari and check mirin ingredients for gluten.
  • Watch the grill carefully to avoid burning due to the sugar content in the marinade.

Keywords: Korean Bulgogi, Beef Short Ribs, Flanken-cut Ribs, Grilled Korean Beef, Korean BBQ, Bulgogi Marinade, Asian Pear Beef, Sesame Beef Ribs

Find it online: https://foodbylina.com/homemade-korean-bulgogi-beef-short-ribs-recipe/