Korean Flanken Short Ribs

Korean Flanken Short Ribs makes great use of less-familiar flanken short ribs in a gochujang-forward marinade/sauce. This recipe utilizes the flanken style of short rib, a thin cut about 1/2-inch thick, which cuts across the rib bones, so each slice contains a few pieces of bone. This is a popular cut for short ribs for a kalbi-style Korean barbecue. While formerly available mainly at Asian specialty stores, they are now more readily available at many supermarkets; you can also request this cut from the butcher.  Korean Flanken Short Ribs may also be made with lamb shoulder blade chops and bone-in pork steaks substituting for the flanken short ribs; any of these cuts of meat will yield very satisfactory results with this recipe. While the ribs are grilling, the zesty and colorful marinade is transformed into a sauce to be served with the grilled meat.  Enjoy Korean Flanken Short Ribs with Broccoli al Limone on the side and a dry red wine.  As an aside, refrigerate leftover sauce in an airtight container and substitute for ketchup as a burger topping; it’s amazing and your burgers will thank you.

Korean Flanken Short Ribs

Prep Time: 20 minutes, Marinating Time: 8 hours or longer, Cooking Time: 10 minutes.  Serves 2.

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  • 1 ½ – 2 lbs Beef Flanken-style Short Ribs
  • 2 Tbs Brown Sugar
  • 3 Tbs minced Garlic
  • 2 Tbs Crushed Ginger Paste*
  • 4 Tbs Rice Wine Vinegar
  • 4 Tbs Gochujang*
  • 2 Tbs Sambal Oelek*
  • 4 Tbs Soy Sauce
  • 2 Tbs Cooking Oil (Peanut/Canola Oils blend recommended)

Korean Flanken Short Ribs


  1. Combine the brown sugar, garlic, ginger, rice wine vinegar, gochujang, sambal oelek, soy sauce and cooking oil in a bowl and whisk together to make the marinade.
  2. Coat the beef flanken-style short ribs with the marinade and marinate in an airtight container for 8 hours or overnight.
  3. Remove the marinated ribs from the refrigerator. Heat the grill to a high heat, drain the marinade from the ribs into a 1-quart saucepan. 
  4. Heat the marinade over a medium-high heat and bring to a boil to form the sauce. While the sauce is cooking, place the ribs on the heated grill and grill each side for 4 minutes, turning once.  Transfer the grilled ribs to a platter and allow to rest for 2 minutes prior to serving while transferring the cooked sauce to a serving bowl.
  5. Serve Korean Flanken Short Ribs accompanied by the sauce.

Korean Flanken Short Ribs


  • Crushed ginger paste, gochujang and sambal oelek can be purchased in Asian specialty stores, most supermarkets and online.

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