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Flavorful Korean BBQ Short Ribs Recipe Easy Triple Marinade Guide

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This recipe features Korean BBQ short ribs marinated in a unique triple marinade that layers sweet, salty, and umami flavors for tender, juicy, and caramelized ribs perfect for grilling or slow cooking.

Ingredients

Scale
  • 3 pounds beef short ribs, flanken cut across the bone (about 1/2 inch thick)
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup finely chopped green onions (white and green parts)
  • 1 fresh red chili, deseeded and finely chopped (optional)
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Thinly sliced green onions (for garnish)

Instructions

  1. Trim the ribs: Using a sharp knife, remove any excess fat or silver skin from the short ribs. (Prep time: 10 minutes)
  2. Prepare Marinade 1 (Umami Base): In a mixing bowl, whisk together soy sauce, mirin, sesame oil, and brown sugar until the sugar dissolves.
  3. Prepare Marinade 2 (Aromatic Kick): In a separate bowl, combine minced garlic, grated ginger, chopped green onions, and chopped chili.
  4. Prepare Marinade 3 (Bright Balance): Mix orange juice, rice vinegar, and honey until well combined.
  5. Marinate in stages: Place the short ribs in a large zip-top bag or shallow dish. Pour Marinade 1 over the meat, seal or cover, and refrigerate for 1 hour. Then add Marinade 2, mix gently to coat, and marinate for another hour. Finally, add Marinade 3 and let it marinate for at least 2 more hours, ideally overnight for maximum flavor penetration. Turn the meat occasionally.
  6. Preheat your grill to medium-high heat (around 400°F / 200°C).
  7. Grill the ribs: Remove ribs from marinade, letting excess drip off (discard used marinade). Grill ribs for about 3-4 minutes per side until nicely charred and cooked through but still juicy. Watch for flare-ups and move ribs as needed.
  8. Rest and garnish: Let ribs rest on a platter for 5 minutes to redistribute juices. Sprinkle toasted sesame seeds and sliced green onions on top before serving.

Notes

For best flavor, marinate at least 4 hours, ideally overnight. Use flanken-cut ribs for faster grilling and better marinade absorption. Control grill heat to avoid burning sugars. Rest ribs before serving. For gluten-free, use tamari soy sauce and coconut sugar. Vegetarian option: substitute ribs with king oyster mushrooms or tempeh. Slow cooker method also possible.

Nutrition

Keywords: Korean BBQ, short ribs, galbi, triple marinade, grilling, Korean cuisine, BBQ ribs, marinade recipe, easy Korean recipe

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