Print

Flavorful Gochujang Honey Glazed Korean Galbi Short Ribs

gochujang honey glazed korean galbi short ribs - featured image
Print Recipe

These Korean galbi short ribs feature a perfect balance of sweet, spicy, and smoky flavors with a sticky honey and gochujang glaze, ideal for summer grilling and gatherings.

Ingredients

Scale
  • 2 pounds flanken-cut beef short ribs (about 1/2 inch thick)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey (mild-flavored like clover or wildflower)
  • 1/4 cup soy sauce (low-sodium preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar or apple cider vinegar
  • Pinch of freshly ground black pepper
  • Green onions, thinly sliced for garnish

Instructions

  1. Prepare the marinade: In a mixing bowl, whisk together 3 tablespoons gochujang, 2 tablespoons honey, 1/4 cup soy sauce, 3 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and a pinch of freshly ground black pepper. This should take about 5 minutes.
  2. Trim the ribs: Using a sharp knife, trim off any excess fat or silver skin from the 2 pounds of flanken-cut beef short ribs. This helps the marinade penetrate better and prevents flare-ups on the grill. Takes about 10 minutes.
  3. Marinate the ribs: Place the ribs in a large zip-top bag or shallow dish and pour the marinade over them. Massage the marinade into the meat gently to coat evenly. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 3 hours, ideally overnight for full flavor. If short on time, even 1 hour helps.
  4. Preheat the grill: Heat your grill to medium-high, about 400°F (204°C). You want a good sear without burning the glaze.
  5. Grill the ribs: Remove ribs from the marinade, letting excess drip off (don’t wipe it clean!). Place ribs on the grill and cook for about 3-4 minutes per side, flipping carefully with tongs. Watch for flare-ups due to the sugar in the marinade; move ribs to a cooler spot if needed. The ribs should get a nice char with caramelized edges but stay juicy inside.
  6. Rest and garnish: Transfer ribs to a plate and let rest for 5 minutes. Sprinkle with sliced green onions before serving.

Notes

Keep a small bowl of marinade for basting during grilling but boil leftover marinade before serving to kill bacteria. For oven baking, cook at 400°F for 25 minutes, flipping halfway, and broil 2-3 minutes at the end for char. Use tamari or coconut aminos for gluten-free soy sauce substitute. Maple syrup or agave can replace honey but may alter glaze texture.

Nutrition

Keywords: Korean galbi, short ribs, gochujang, honey glaze, summer grilling, BBQ, Korean BBQ, spicy sweet ribs

Find it online: https://gleamgulp.com/flavorful-gochujang-honey-glazed-korean-galbi-short-ribs-easy-summer-recipe/