Korean Flanken Ribs
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.
Flanken-cut ribs are one of those butcher shop gems that transform completely under the right conditions. These thin-sliced short ribs, cut across the bone rather than between them, give you maximum surface area for marinades to work their magic — and when that marinade is loaded with gochujang, the Korean fermented chili paste that brings both heat and deep umami complexity, you're looking at serious flavor development.
The beauty of this preparation lies in its simplicity and the science of thin cuts. Because flanken ribs are only about half an inch thick, the marinade penetrates the meat quickly and thoroughly. The gochujang doesn't just add spice — it contributes a fermented funk that pairs beautifully with the sesame oil and soy sauce, creating layers of flavor that build as the meat sits overnight. When these ribs hit the hot grill, the sugars in the marinade caramelize fast, giving you those coveted crispy edges while keeping the interior tender.
This isn't barbecue in the American sense — it's quick, high-heat grilling that respects the cut and the marinade. Eight minutes total cooking time gives you perfectly charred ribs with enough bite to remind you they're beef, but tender enough to eat without a knife. The result is something that works just as well as a quick weeknight dinner as it does for weekend entertaining.
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.
Tips & Tricks
- Ask your butcher for flanken-cut short ribs specifically — they should be about 1/2 inch thick with 3-4 cross-cut bone segments per piece.
- Don't skip the overnight marinade even if you're tempted; 6 hours is the absolute minimum for the gochujang to really penetrate the meat.
- Pat the ribs dry with paper towels before grilling to prevent flare-ups and ensure better charring.
- If your grill doesn't get hot enough, a cast iron skillet over high heat works just as well — give them 3-4 minutes per side.
- Save some of the marinade before adding the raw meat; boil it for 2 minutes and use it as a finishing sauce for extra flavor.
Frequently Asked Questions
Can I use a different cut of beef if I can't find flanken ribs?
Thinly sliced ribeye or sirloin works well, but cook for less time — about 2-3 minutes per side. The key is having meat that's thin enough for the marinade to penetrate and quick cooking.
How can I make this less spicy?
Cut the gochujang in half and add an extra tablespoon of oyster sauce to maintain the depth of flavor. You can also substitute sweet chili sauce for a milder heat.
Can I make this without a grill?
Absolutely. Use a cast iron skillet or heavy-bottomed pan over high heat, or broil them 4-5 inches from the heat source for 3-4 minutes per side.
How should I store leftovers?
Refrigerate for up to 3 days. The meat is excellent cold in salads or reheated gently in a skillet. Avoid microwaving as it tends to make the meat tough.