Korean BBQ Short Ribs: Tender, Flavorful, and Easy to Make

Korean short ribs are cut across the bone, thin, so they cook in minutes rather than hours. The marinade does the work the fire cannot.

Last updated: September 22, 2026 · Originally published October 2, 2024

That is the difference between these and a Western short rib, and it is why the marinade matters so much: there is no long cook to break anything down. Serve them straight, in tacos, or wrapped in lettuce with kimchi and a slick hint of ginger. Let’s spark up that grill and get it poppin’!

Ingredients for Korean BBQ Short Ribs

Short Ribs Recipe Ingredients

• 1.5–2 lbs of beef short ribs—prime cuts, fam, no shortcuts
• 1/2 lb of your favorite complementary ingredient (you call the shots!)

Marinade Ingredients

• 1 Japanese pear, peeled and cored—sweetness with swagger
• 2 kiwis, peeled—adds that juicy zing
• 1 cup of soy sauce—salty backbone, baby
• 1 tablespoon of Sambal Oelek (that spicy chili paste we live for)
• 2 tablespoons of honey—smooth and sticky vibes
• 1 tablespoon miso paste, for savory depth
• 1 teaspoon of sesame oil—nutty and slick
• 1/4 cup of lager beer—keeps it chill
• 2 tablespoons of rice wine vinegar—sharp and tangy

Sauce Ingredients

• 1 cup of soy sauce—layin’ down the law
• 1 teaspoon of sesame oil—silky finesse
• 2 tablespoons of Sambal Oelek—bringin’ that heat
• 1/4 cup of honey—sweet hustle
• 1 teaspoon of sesame seeds (for garnish—flashy finish)
• 1 tablespoon of chopped green onion (for garnish—fresh pop)

Items You’ll Need

• Kamado grill (or whatever grill you have)
• Charcoal grill (optional, but better)
• Cutlery—keep it sharp, homie
• Charcoal; mesquite suits the marinade, though it is strong

How to Cook Korean BBQ Short Ribs

Making the Marinade

1. Chop that pear, kiwis, and garlic rough—like you mean it—then throw ‘em in a blender with the rest of the marinade goods. Blend it ‘til it’s smooth and lookin’ fly.
2. Slide those short ribs into a zip-tight bag, dump in the marinade, and coat ‘em up real nice. Seal it tight, squeeze out the air, and let ‘em marinate in the fridge for 2-4 hours—patience is power.
3. Pull the ribs out and pat them dry with paper towels. A wet surface steams instead of searing, and on a cook this short there is no time to recover from that.

Whipping Up the Sauce

1. Snag a small bowl, toss in all the sauce ingredients, and whisk it like you’re mixin’ a street beat—smooth and tight.
2. Let it chill for a sec before you slap it on those grilled ribs—timing’s everything.

Grilling Your Korean BBQ Short Ribs

1. Fire up that grill with a solid load of lump charcoal—get it screamin’ hot, ‘cause we’re grillin’ over open flame, baby.
2. Hit both sides of the ribs with a BBQ rub—your fave, ‘cause I know you’ve got taste.
3. Throw those ribs right over the heat, grill ‘em for 3 minutes a side. Check ‘em every minute—keep it tight, no burnt vibes here.
4. Yank ‘em off the grill and slather ‘em with that sauce—make it drip, fam.

Feelin’ these Korean BBQ short ribs? I know you’ve got some dope ideas—tacos, lettuce wraps, or maybe some next-level twist. Hit me with your best in the comments! And if you’re thirsty for more grill game, sign up for our newsletter—stay in the loop.

Need another banger? Peep our Sweet and Spicy BBQ Baby Back Ribs recipe next—pure heat, no cap.

How do you make your Korean BBQ short ribs pop off? Drop your tricks in the comments, let’s flex!

James Nicholas

NFA Firearms Manufacturer & Professional Gunsmith The XDMAN has a talent for taking complex firearms subject matter and breaking it down into an easy-to-understand format that all experience levels can relate to. James is an 07/02 NFA Firearms Manufacturer, a Professional Gunsmith with over 20 years of experience, and a Firearms Writer, Photographer and Firearms Expert. Connect with him on Instagram, X, and Facebook as @therealxdman.

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