Grilled Flanken

Name: Grilled Flanken-Style Beef Short Ribs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean-inspired
Ingredients: 1.56 lb flanken-style beef short ribs; 1/2 cup brown sugar; 1 cup soy sauce; 1/4 cup water; 1 tsp ginger powder; 1 tsp garlic powder

Grilled flanken-style beef short ribs are thin-cut, bone-in ribs marinated overnight in a savory soy-brown sugar sauce, then grilled over high heat to achieve a caramelized char while staying tender and juicy inside.

🌍Korean-inspired 🏷️Beef short ribs 🏷️Flanken ribs 🏷️Grilled beef 🏷️Korean bbq Kalbi

🏷️

🏷️Bbq

-0:00

jackiehartlaubonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1.56 lb flanken-style beef short ribs
1/2 cup brown sugar
1 cup soy sauce
1/4 cup water
1 tsp ginger powder
1 tsp garlic powder

6 Ingredients

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Instructions

1
In a small saucepan, combine brown sugar, soy sauce, water, ginger powder, and garlic powder to create the marinade.
2
Bring the marinade to a simmer over medium heat and cook for about 5 minutes, stirring to dissolve the sugar.
3
Remove the marinade from the heat and let it cool down completely.
4
Place the flanken-style short ribs in a large zip-top bag and pour the cooled marinade over them.
5
Seal the bag, ensuring the ribs are fully coated, and marinate in the refrigerator overnight.
6
Preheat your grill to medium-high heat.
7
Place the marinated short ribs on the hot grill grates.
8
Grill for a few minutes on each side until a nice char develops. The high fat content will prevent them from drying out.
9
Once cooked, remove the ribs from the grill and transfer to a cutting board.
10
Slice the ribs into individual pieces by cutting between the bones.
11
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Pat the ribs dry before grilling to maximize char and caramelization; excess marinade will steam rather than sear.
Don't move the ribs too early—let them sit 2–3 minutes per side undisturbed to develop a crust and prevent sticking.
Reserve a portion of marinade before adding raw meat, then brush it on the ribs in the final moments of cooking for extra glaze and flavor.

Substitutions

Soy sauce → tamari (gluten-free alternative, 1:1 ratio)
Brown sugar → honey or maple syrup (reduce liquid slightly to account for extra moisture)

Storage & make-ahead

Leftover grilled flanken keeps refrigerated up to 3 days; reheat gently on a low-temperature grill or in a 300°F oven to avoid drying out.

Equipment

grill or grill pan · shallow marinating dish or zip-top bag

Common Questions

How long should flanken marinate?

Overnight (8–12 hours) allows the soy and ginger marinade to fully penetrate the thin meat and tenderize the ribs.

What temperature should the grill be?

Preheat to high heat to achieve a quick, deep char on the thin ribs without overcooking the interior.

Can I make flanken ahead of time?

Yes, marinate the ribs up to 24 hours in advance; grill just before serving for the best char and texture.

How do I know when flanken is done?

Cook 2–3 minutes per side over high heat until caramelized and charred; flanken's thinness means it cooks quickly and is best served medium-rare to medium.