Save This traditional Korean bulgogi beef short rib recipe transforms simple ingredients into a restaurant-quality meal that will impress even the most discerning guests. The sweet and savory marinade penetrates deep into the meat, creating tender, flavorful ribs that caramelize beautifully on the grill.
I first made these bulgogi short ribs for a backyard gathering with friends who had recently returned from Seoul. They claimed these ribs rivaled the ones they enjoyed in Korea, and now this dish has become our mandatory celebration meal.
Ingredients
- Flanken cut beef short ribs about 1 cm thick: ensures quick cooking and maximum flavor absorption
- Soy sauce: provides the umami foundation for our marinade
- Brown sugar: creates that signature Korean BBQ caramelization
- Mirin: adds subtle sweetness and helps tenderize the meat
- Honey: enhances caramelization and creates a beautiful glaze
- Sesame oil: brings authentic Korean flavor that cannot be substituted
- Minced garlic cloves: look for plump firm cloves for the freshest flavor
- Asian pear: contains natural enzymes that break down meat proteins
- Grated onion: adds sweetness and helps tenderize the meat
- Freshly ground black pepper: always grind your own for best flavor
- Green onions: add a fresh bite that balances the rich meat
- Toasted sesame seeds: provide nutty flavor and visual appeal
Instructions
- Prepare the Ribs:
- Thoroughly rinse the short ribs under cold running water to remove any bone fragments or debris. Pat completely dry with paper towels to ensure proper marinade adhesion. Look for ribs with good marbling for the most tender result.
- Create the Marinade:
- Combine all marinade ingredients in a large bowl and whisk until the sugar and honey are fully dissolved. The marinade should have a consistency that coats the back of a spoon. This balanced blend of sweet and savory ingredients is the heart of bulgogi flavor.
- Marinate the Meat:
- Submerge the ribs in the marinade, using your hands to massage the liquid into every crevice. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours. For truly exceptional flavor, marinate overnight, turning the ribs once or twice during this time.
- Prepare for Cooking:
- Remove the marinated ribs from refrigeration 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking. Meanwhile, preheat your grill or grill pan to medium high heat until it is smoking hot.
- Grill to Perfection:
- Place the ribs on the hot grill surface, allowing excess marinade to drip off first. Cook for exactly 3 to 4 minutes per side, watching carefully for caramelization without burning. The ribs should develop a beautiful dark brown crust while remaining juicy inside.
- Rest and Garnish:
- Transfer the grilled ribs to a serving platter and let them rest for 5 minutes to allow juices to redistribute. Sprinkle generously with additional sesame seeds and freshly sliced green onions just before serving for maximum visual appeal and fresh flavor.
Save The Asian pear is truly the secret weapon in this recipe. My Korean neighbor shared this traditional ingredient with me years ago, explaining that her grandmother would never make bulgogi without it. The enzymes work magic on the meat texture, while adding subtle sweetness that balances the salty soy sauce perfectly.
Traditional Serving Style
In Korea, bulgogi short ribs are typically served as part of a larger meal called ssam. Provide fresh lettuce leaves for wrapping the meat, along with small dishes of ssamjang sauce, sliced garlic, and various kimchi varieties. Diners create their own perfect bites by combining elements to taste. Steamed short grain rice is essential to complete the meal.
Ingredient Substitutions
If you cannot find flanken cut short ribs, ask your butcher to cut beef chuck or ribeye into thin strips across the grain. While not identical, this provides a reasonable approximation of texture. When Asian pear is unavailable, a ripe Bosc pear works well, or even a sweet apple in a pinch. The key is finding fruit with enzymes that help break down meat proteins. For a gluten free version, replace regular soy sauce with tamari and ensure your mirin is certified gluten free.
Storage and Reheating
Leftover bulgogi short ribs will keep in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave which will toughen the meat. Instead, place the ribs in a covered skillet with a tablespoon of water and warm over medium low heat just until heated through. The meat is also delicious cold, sliced thinly and added to salads or rice bowls for lunch the next day.
Seasonal Adaptations
Summer version can include grilled vegetables like zucchini and bell peppers alongside the ribs. Fall adaptation works beautifully with roasted sweet potatoes and mushrooms. Winter serving suggestion includes a warming kimchi jjigae stew on the side.
Save Save some of the marinade before adding raw meat. Simmer it for 5 minutes to create a delicious dipping sauce for the finished dish.
Recipe FAQ
- → What cut of beef works best for bulgogi short ribs?
Flanken-cut beef short ribs, sliced about 1 cm thick across the bone, are ideal for absorbing marinade and grilling evenly.
- → Why is Asian pear used in the marinade?
Asian pear naturally tenderizes the beef and adds subtle sweetness. Apple can be used if Asian pear is unavailable.
- → Can I use a regular grill pan instead of a charcoal grill?
Yes, a grill pan or even the broiler works well and can help caramelize the marinade for similar tasty results.
- → How long should the beef marinate?
For best results, marinate at least 4 hours, but overnight refrigeration will yield tenderness and richer flavor.
- → Are there gluten-free alternatives for this dish?
Use gluten-free tamari and a certified gluten-free mirin to suit gluten sensitivities without sacrificing flavor.
- → What sides go well with bulgogi short ribs?
Korean steamed rice, kimchi, lettuce leaves, and banchan are perfect pairings to complete your meal.