A rice bowl filled with our sweet smokey flanken short ribs recipe is one of our favorite meals.
It’s flavorful, savory, sweet, and totally irresistible.
We love going to Korean BBQ restaurants and eating galbi, bulgogi, and thinly sliced ribeye until we pop. So obviously this short rib recipe is right up our alley.
This recipe might seem complicated, but it is seriously simple.
All you need to do is blend together all the marinade ingredients, then let the flanken style ribs hang out in the marinade for hours.
Marinades are a great way to add a pop of flavor to your cooking. (In fact, our old school Coca Cola Steak Marinade Recipe is one of our most popular recipes).
This Korean beef short rib marinade is a great recipe to make when you’re entertaining because the actual grilling of this style of ribs goes super fast compared to traditional ribs since they’re so thin.
The best part is that you can cook these thin slices of meat in no time! It only takes about 15 minutes to cook the short ribs.
Plus, you can even make a build-your-own rice bowl station so your guests can customize their meal with their favorite toppings.
Pickled veggies, kimchi, avocado, you name it!
What are Flanken Beef Short Ribs?
Flanken style short ribs are beef ribs from the area of the cow that spans from their back to their belly (the short ribs section of the cow).
What makes flanken beef short ribs unique is that they are sliced across the bone instead of being cut in between the bones.
What you’re left with is a ½ inch section of meat, with 3-4 small pieces of bone at the top.
This cut of meat is great for marinating because the thin strips take on the flavors of the marinade through much of the meat.
How are Flanken Ribs different than Short Ribs?
Flanken ribs and short ribs come from the same strip of beef cut. The only difference is how they’re cut.
Short ribs are cut between the bones, whereas the flanken cut actually cuts through the rib bones and leaves long strips of meat under the sections of rib bones.
Our Korean Style Marinade
Korean short ribs are also known as galbi or kalbi. The recipe has such great flavor, it is a perfect mix of sweet and savory.
The marinate is sweetened with both brown sugar and with fresh fruit.
An asian pear adds a kiss of sweetness and a slightly fiberous thickness that helps the marinade stick to the ribs.
Cooking Flanken Short Ribs
There are a number of ways you can cook the flanken short ribs.
Some people prefer to roast them in the oven, heck, you can even throw them in a slow cooker or instant pot, but we are all about grilling them.
It’s like the Korean BBQ ribs that we love at our favorite all-you-can-eat Korean barbecue restaurant, but right at home!
We used our Big Green Egg, which gave it a kiss of smoke, but you can also just place them on any hot grill, from a charcoal grill to a gas grill.
How to Serve Korean Short Ribs
We served these short ribs on a bed of aromatic white rice that we cooked in our rice cooker with lemongrass and fresh ginger.
We added some pickled carrots and cucumber slices to add some acidity to balance out the sweet marinade.
All you need to do is follow our Pickled Red Onions Recipe, and substitute the onions for sliced cucumbers and carrots.
We also sauteed some enoki mushrooms in sesame oil and added them to the bowl.
Finally, we added a scoop of kimchi and topped everything with sliced green onions and sesame seeds.
It was delicious and totally customizable.
Korean Flanken Short Ribs Recipe
Prep Time: 4 Hours
Cook Time: 15 Minutes
Servings: 4-6 People
Ingredients:
- 24 ounces of flanken style beef short ribs
- 1 cup soy sauce
- 1 cup water
- 1 cup dark brown sugar
- 1 peeled Asian pear
- ½ peeled kiwi
- ½ yellow onion
- 6 fresh garlic cloves
- 1 teaspoon peeled fresh ginger
- 3 tablespoons honey
- 3 tablespoons mirin
- 3 tablespoons toasted sesame oil
- 2 green onions
- Salt and black pepper to taste
Directions:
- Blend all ingredients (excluding the short ribs) together in a blender or food processor until smooth.
- If your beef flanken ribs are too long for your marinade container, just use a sharp knife to cut the connective tissues between bone fragments to create smaller pieces.
- Pour the marinade on the pieces of meat and marinate for at least 4 hours, preferably overnight.
- Preheat your grill to medium high heat.
- Grill the short ribs directly on the cooking grate for 12-15 minutes flipping halfway through until fully cooked.
- Serve on rice with your choice of accompaniments.
Flanken Beef Short Ribs Korean Marinade
Our sweet and savory Korean BBQ inspired marinade is the secret to the most flavorful flanken beef short ribs recipe!
Ingredients
- 24 ounces of flanken style beef short ribs
- 1 cup soy sauce
- 1 cup water
- 1 cup dark brown sugar
- 1 peeled Asian pear
- ½ peeled kiwi
- ½ yellow onion
- 6 fresh garlic cloves
- 1 teaspoon peeled fresh ginger
- 3 tablespoons honey
- 3 tablespoons mirin
- 3 tablespoons toasted sesame oil
- 2 green onions
- Salt and black pepper to taste
Instructions
- Blend all ingredients (excluding the short ribs) together in a blender or food processor until smooth.
- If your beef flanken ribs are too long for your marinade container, just use a sharp knife to cut the connective tissues between bone fragments to create smaller pieces.
- Pour the marinade on the pieces of meat and marinate for at least 4 hours, preferably overnight.
- Preheat your grill to medium high heat.
- Grill the short ribs directly on the cooking grate for 12-15 minutes flipping halfway through until fully cooked.
- Serve on rice with your choice of accompaniments.
Notes
Feel free to use this marinade on steak, pork, or chicken!
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