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Korean BBQ Short Ribs Recipe Easy Flavorful Dinner with Kimchi Slaw

Korean BBQ short ribs - featured image
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This recipe features sweet, savory, and spicy Korean BBQ short ribs paired with a tangy, crunchy kimchi slaw. It’s quick, easy, and perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 pounds (900g) flanken-cut beef short ribs
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochujang (optional)
  • 1 teaspoon freshly ground black pepper
  • 2 cups napa cabbage, thinly sliced
  • 1/2 cup shredded carrot
  • 1/2 cup kimchi, chopped
  • 2 green onions, sliced thin
  • 2 teaspoons sesame seeds, toasted (optional)
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • Pinch of salt and pepper

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, and black pepper until sugar dissolves, about 3 minutes.
  2. Marinate the Ribs: Place the short ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, coat well, seal, and refrigerate for at least 2 hours, preferably overnight.
  3. Make the Kimchi Slaw: Toss napa cabbage, shredded carrot, chopped kimchi, and green onions in a large bowl. In a separate bowl, whisk mayonnaise, rice vinegar, honey, salt, and pepper. Pour dressing over veggies and toss. Sprinkle toasted sesame seeds before serving.
  4. Preheat the Grill: Heat grill or grill pan over medium-high heat about 30 minutes before cooking.
  5. Grill the Short Ribs: Remove ribs from marinade, let excess drip off. Grill ribs 6–8 minutes per side until caramelized and tender, total 12–16 minutes. Watch for flare-ups and move ribs as needed.
  6. Rest and Serve: Transfer ribs to a plate and rest for 5 minutes. Serve with kimchi slaw.

Notes

Marinate ribs for 2-12 hours max to avoid saltiness or mushiness; 4 hours is ideal. Rest ribs after grilling to retain juices. Brush ribs with leftover marinade during last 2 minutes for extra caramelization but boil marinade first if reusing as sauce. For gluten-free, use tamari instead of soy sauce. Gochujang can be substituted with sriracha or omitted for milder flavor. Kimchi slaw can be made ahead and chilled.

Nutrition

Keywords: Korean BBQ, short ribs, kimchi slaw, Korean barbecue, easy dinner, grilled ribs, Korean recipe, spicy ribs, tangy slaw

Find it online: https://milaspoon.com/korean-bbq-short-ribs-recipe-easy-flavorful-dinner-with-kimchi-slaw/