Korean Flanken Ribs

Name: Korean Flanken Ribs
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Ingredients: 1 lb beef short ribs, flanken-cut; 0.25 cup olive oil; 0.25 cup rice vinegar; 0.25 cup soy sauce; 2 tbsp toasted sesame oil; 1 tbsp oyster sauce; 1 tbsp gochujang; 1 tsp sesame seeds; 2 tsp green onions, diced

Grilled Flanken Ribs with Korean Heat

Thin-cut short ribs drink up this gochujang marinade overnight, developing deep umami flavors that char beautifully on the grill. The result is tender meat with crispy, caramelized edges and just enough spice to keep things interesting.

KoreanAsianDinnerComfort FoodGrilling

Prep15 min

Cook8 min

Total23 min

Servings4

Difficultyeasy

Ingredients

1 lbbeef short ribs, flanken-cut

For the marinade

¼ cupolive oil
¼ cuprice vinegar
¼ cupsoy sauce
2 tbsptoasted sesame oil
1 tbspoyster sauce
1 tbspgochujang

To garnish

1 tspsesame seeds(optional)
2 tspgreen onions, diced(optional)

Instructions

Combine olive oil, rice vinegar, soy sauce, sesame oil, oyster sauce, and gochujang in a large zip-top bag. Shake or massage the bag until the gochujang is fully incorporated and the marinade looks uniform.
Drop the ribs into the marinade bag and seal tightly. Massage the meat through the bag to coat all surfaces evenly, then lay flat in the refrigerator.
Let the ribs marinate for at least 6 hours or overnight. The longer they sit, the more the flavors penetrate the meat — overnight gives you the best results.
⏱ 6 hrs
Preheat your grill to high heat. Remove ribs from marinade and grill for 4 minutes per side, until you get nice char marks and the edges start crisping. Don't move them around — let that Maillard reaction do its work.
⏱ 8 min
Serve immediately as individual rib portions, or let cool slightly and shred the meat for tacos, or slice thin for salad. Sprinkle with sesame seeds and green onions if using.