Korean Beef Short Ribs Recipe

This Korean Beef Short Ribs recipe delivers bold Korean-inspired flavors with tender, juicy Kalbi-style beef grilled to smoky perfection. Featured on Maddie and Kiki’s BBQ Barn Season 2, these flavorful short ribs are marinated overnight in a savory mixture of soy sauce, gochujang, garlic, ginger, sesame oil, and aromatic spices before being grilled over high heat for beautifully caramelized edges and incredibly tender meat.

The Inspiration

Korean barbecue is celebrated around the world for its vibrant flavors, interactive dining experience, and expertly marinated meats. Among its most iconic dishes is Kalbi, also known as Korean beef short ribs. Thinly sliced across the bone, Kalbi ribs are prized for their beautiful marbling, quick cooking time, and ability to absorb rich marinades.

This recipe draws inspiration from traditional Korean barbecue while making it easy to recreate at home on a backyard grill. The marinade combines soy sauce for savory depth, brown sugar for gentle sweetness, rice vinegar for brightness, and gochujang for its signature fermented chili flavor. Fresh ginger, garlic, sesame oil, green onions, and Chinese five-spice complete the marinade, creating layers of bold flavor that soak into the beef overnight.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo showcase how international barbecue traditions can inspire exciting outdoor cooking. By grilling the marinated ribs over medium-high heat, the natural sugars caramelize on the surface while the meat remains juicy and tender inside.

Ingredients

3 lbs of Kalbi beef short ribs (4 bone sections, 1/3 inch thick)
¼ cup of soy sauce
2 tbsp light brown sugar
2 tbsp rice vinegar
2 tbsp gochujang
4 green onions, finely chopped
2 tbsp minced garlic
1 ½ tbsp toasted sesame oil
2 tbsp grated fresh ginger
½ tsp ground white pepper
½ tsp Chinese 5-spice
¼ cup peanut oil
Chopped fresh cilantro, for garnish

Method

In a bowl combine soy, brown sugar, rice vinegar, gochujang, green onion, garlic, sesame oil, ginger, white pepper and Chinese 5-spice.
Add ribs to a resealable bag.
Pour marinade over the top, seal and massage to marinate.
Refrigerate overnight.
Remove from refrigerator and place on baking sheet.
Discard the marinade.
Brush peanut oil on the marinated ribs.
Prepare the barbecue for direct grilling.
Preheat the grill to medium high heat.
Oil the grill and add the ribs.
Cook for 3 to 4 minutes per side, or until slightly charred and slightly pink on the inside.
Remove from grill allow to rest for 10 minutes covered in foil.
Serve and garnish with cilantro.

Serving Suggestions

These Korean Beef Short Ribs pair beautifully with steamed jasmine rice, sticky rice, or traditional Korean steamed rice for a satisfying meal. Add classic Korean-inspired side dishes such as kimchi, pickled vegetables, cucumber salad, grilled mushrooms, or sautéed spinach to create a complete barbecue feast. Crisp lettuce leaves also make excellent wraps for the beef, allowing guests to build their own fresh bites with rice, herbs, and vegetables.

For backyard entertaining, serve the ribs on a large platter garnished with chopped cilantro, sliced green onions, toasted sesame seeds, and lime wedges for extra freshness. They also pair wonderfully with grilled corn, roasted vegetables, noodle salads, or Asian-inspired slaws. Refreshing beverages such as iced green tea, sparkling lemonade, or light lager beers complement the bold, smoky flavors of the barbecue.

Final Thoughts

This Korean Beef Short Ribs recipe is a celebration of bold Korean-inspired flavors and simple barbecue cooking. The overnight marinade infuses every bite with savory soy sauce, aromatic garlic and ginger, nutty sesame oil, and the unmistakable depth of gochujang, while grilling creates beautifully caramelized edges and juicy, tender meat.

Find more recipes from Maddie & Kiki’s BBQ Barn here!