Grilled Korean
Grilled Korean short ribs feature a simple coconut aminos–based marinade with garlic, ginger, and optional gochujang, delivering tender, deeply flavored meat in a quick weeknight or weekend grilling recipe.
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Grilled Korean short ribs feature a simple coconut aminos–based marinade with garlic, ginger, and optional gochujang, delivering tender, deeply flavored meat in a quick weeknight or weekend grilling recipe.
Delivery in as fast as one hour.*
Prices vary by store
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In a measuring cup or bowl, whisk together the coconut aminos, crushed garlic, crushed ginger, and optional gochujang paste to create the marinade.
Place the short ribs in a large zip-top bag and pour the marinade over them.
Seal the bag, ensuring the ribs are fully coated, and refrigerate. For best results, marinate overnight, but at least for a few hours.
When ready to cook, remove the ribs from the marinade and place them in a single layer on a parchment-lined baking sheet. Reserve any leftover marinade for basting.
Lightly season both sides of the ribs with salt and freshly ground black pepper.
Place the seasoned ribs on a preheated grill over medium-high heat.
Grill for 20-30 minutes, flipping occasionally to get a good char without burning them. You can baste with the reserved marinade during the last few minutes of cooking.
Once cooked through and tender, remove the ribs from the grill and let them rest for a few minutes.
Slice the ribs between the bones and serve immediately, with kimchi on the side if desired.
Leftover cooked ribs keep refrigerated for 3–4 days; reheat gently on the grill or in a skillet over medium heat until warmed through.
grill or grill pan · meat thermometer (optional, for doneness verification)
Yes. Combine the marinade ingredients up to 24 hours in advance and refrigerate. Add the short ribs to marinate for at least 2 hours, or overnight for deeper flavor.
Grill over medium-high heat (around 400°F). Sear the ribs 3–4 minutes per side for medium-rare, depending on thickness. They should develop a caramelized crust while staying tender inside.
No. The marinade works well without it, delivering a savory-sweet profile. Add gochujang if you prefer more heat and umami depth.
Galbi-cut short ribs (cross-cut) work identically. Longer bone-in short ribs will require longer cooking; adjust heat to medium and cook 5–6 minutes per side.
Yes. Use equal parts soy sauce, though it will be saltier—reduce added salt and taste before serving.
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