Korean-Style Grilled Short Ribs With Ginger And Garlic

Name: Korean-Style Grilled Short Ribs With Ginger And Garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs flanken-style beef short ribs; 2 tbsp crushed ginger; 2 tbsp minced garlic; 1/2 cup coconut aminos; 1 tsp sesame oil; salt, to taste; black pepper, to taste; 1/4 cup sliced green onions, for garnish; steak seasoning, to taste

These Korean-style grilled short ribs are marinated in a savory blend of coconut aminos, ginger, and garlic, delivering deep umami and charred perfection on the grill. Tender, caramelized, and garnished with fresh green onions, they're a standout main course.

🌍Korean 🏷️Korean short ribs 🏷️Kalbi 🏷️Grilled beef 🏷️Bbq Korean bbq

🏷️

🏷️Beef ribs

-0:00

jackiehartlaubonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 lbs flanken-style beef short ribs
2 tbsp crushed ginger
2 tbsp minced garlic
1/2 cup coconut aminos
1 tsp sesame oil
salt, to taste
black pepper, to taste
1/4 cup sliced green onions, for garnishoptional
steak seasoning, to tasteoptional

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Instructions

1
In a large resealable plastic bag, combine crushed ginger, minced garlic, coconut aminos, and sesame oil to create the marinade.
2
Add the short ribs to the bag, seal it, and massage to ensure the ribs are fully coated. Marinate in the refrigerator overnight for best results.
3
Remove the ribs from the marinade, letting any excess drip off. Place them on a parchment-lined baking sheet.
4
Season both sides of the ribs with salt and pepper, or your favorite steak seasoning.
5
Grill the short ribs for about 20 minutes, flipping occasionally, until they are tender and have nice grill marks on each side.
6
Remove the ribs from the grill and use kitchen shears to cut them into individual pieces between the bones.
7
Garnish with sliced green onions and serve immediately.

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Tips & Notes

Pro tips

Pat ribs dry before grilling to maximize browning and char development.
Don't move ribs constantly; let them sit 3-4 minutes per side to build a flavorful crust without burning the marinade.
Fresh ginger and garlic are crucial—pre-minced versions lose potency, so crush and mince them just before marinating.
Reserve a small portion of marinade before adding raw ribs, then brush it on during the last minute of cooking for a glaze.

Substitutions

Coconut aminos → low-sodium soy sauce (1:1 ratio) or tamari (gluten-free option)
Sesame oil → avocado oil (milder nuttiness, higher smoke point)
Flanken-style ribs → bone-in short ribs cut 1 inch thick (add 2-3 minutes per side cooking time)

Storage & make-ahead

Refrigerate cooked ribs in an airtight container for up to 3 days. Reheat gently on the grill or in a 350°F oven for 5-7 minutes to avoid drying out.

Equipment

grill or grill pan · meat mallet (optional, for tenderizing tougher cuts)

Common Questions

What cut of beef is best for this recipe?

Flanken-style short ribs are ideal—they're thinly sliced across the bone, cook quickly, and absorb the marinade efficiently.

How long should I marinate the ribs?

Marinate for at least 2 hours, but overnight yields the deepest flavor. The ginger and garlic will penetrate the meat fully.

Can I make this in the oven instead of grilling?

Yes. Broil on high for 4-6 minutes per side, or bake at 425°F for 12-15 minutes, though grilling provides superior char and crust.

What can I substitute for coconut aminos?

Use low-sodium soy sauce or tamari in equal measure, or a mix of 1/4 cup soy sauce with 2 tbsp rice vinegar for lighter soy flavor.

How do I know when the ribs are done?

Grill 3-4 minutes per side for medium-rare with a charred crust. The meat should pull back slightly from the bone and feel firm but still give when pressed.