Flanken style beef ribs are thin-cut ribs marinated 24 hours in a soy-ginger-gochujang sauce, then seared quickly over high heat to achieve a caramelized crust while staying tender inside. The overnight marinade is essential—it tenderizes the meat and builds deep umami flavor.
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In a bowl, whisk soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper until sugar dissolves.
Place ribs in a bag or dish, pour marinade over, seal, and refrigerate for 24 hours, turning once halfway.
Preheat grill or skillet to high heat (450–500°F). Pat ribs dry with paper towels.
Sear ribs for 3–4 minutes per side until browned and internal temperature reaches 130–145°F.
Rest ribs for 5–7 minutes, garnish with green onions and sesame seeds, and serve immediately.
Store leftover ribs in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low heat to avoid drying out.
grill or skillet capable of 450–500°F · meat thermometer
Flanken ribs should marinate for 24 hours in the refrigerator, turning once halfway through. This allows the soy and ginger to penetrate the thin-cut meat and tenderize it fully.
Cook flanken ribs to an internal temperature of 130–145°F. At this range, they stay tender and slightly pink; overcooking past 145°F will dry them out.
Yes. Sriracha is listed as a substitute in the recipe and will add similar heat and tang, though gochujang has a deeper, funkier flavor.
Yes. Pat ribs dry with paper towels before searing. Removing excess marinade allows the meat to brown quickly and develop a crust instead of steaming.
Marinate ribs up to 24 hours ahead. Sear and serve immediately after cooking for best texture; refrigerate leftovers in an airtight container up to 3 days and reheat gently in a skillet over medium-low heat.
