This Korean Short Ribs Recipe Is Big On Flavor!

Beautifully Smoked and Grilled Korean Short Ribs, Served On a White Platter

When smoking Korean short ribs, you'll be using beef flanken style ribs, which are cut into strips that are one-half to three-quarters of an inch thick. The narrow strips of beef will absorb loads of marinade flavor, giving you an authentic Korean rib-eating experience!

Korean ribs are traditionally cooked quickly over high heat. This recipe breaks from tradition, and the ribs are smoked at a lower temperature for a few hours before quickly grilling to caramelize the sugars.

What smokig does is allows more time for the the connective tissues in the the short ribs to break down, which translates into more great beef flavor and juiciness! It also gives them a layer of great smoky flavor.

Korean Short Ribs Recipe Starts With The Marinade

To make this recipe, you have to have the right cut of ribs. There are several types of beef ribs available. The type you want are sometimes called flanken style ribs, which are beef chuck short ribs that are cut into narrow strips. These will flavor up nicely and cook quicker than other types of beef ribs.

Stirring The Marinade For The Korean Style Rib Recipe

Marinade Ingredients for Four Pounds of Ribs

  • Three-quarters cup of soy sauce
  • One-half cup white sugar
  • One-half cup rice wine vinegar
  • One quarter cup sake
  • Two tablespoons of sesame seed oil
  • Six thinly slice green onions, tops and all
  • One and one-half teaspoons of grated fresh ginger
  • One tablespoon of finely chopped garlic
  • One teaspoon black pepper
  • One-half teaspoon chili powder

Mix all of the marinade ingredients together well. In a glass, plastic or stainless steel bowl, soak the ribs in the marinade overnight.

Marinating The Short Ribs

Marinating Strips of Beef Ribs In a Ziplock Bag

You can soak the strips of flanken style beef ribs in the marinade for as little as four hours, or as long as for two entire days. With this batch, I opted for the maximum time allowed, and the flavor was incredible!

Smoking The Ribs, Then Finishing On The Grill

Smoke the ribs at 225 degrees Fahrenheit for two to three hours, or until tender. And don't throw that marinade out! Strain it into a saucepan and bring it to a boil. Add one cup of sake to the liquid as it boils. Allow to cool.

Smoking Korean Style Short Ribs In a Traeger Smoker Grill

Brush this on the Korean short ribs every half hour as they smoke, or easier yet, just remove them from the smoker and dip them in the marinade. This'll keep the ribs from drying out as they cook.

When smoking is completed, it's time to throw the ribs on the grill. Preheat your grill to a high temperature. Cook the smoky strips of beef, turning often, until lightly browned on both sides. It's desirable to have a few blackened spots showing, which looks good and also adds great flavor.

When the ribs are done, serve them with steamed rice and a colorful combination of stir fried vegetables.