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Beef Short Ribs

Beef Short Ribs Recipe | JustOneCookbook.com

This past weekend was really hot in the San Francisco Bay Area.  I hope everyone is enjoying their summer and had fun celebrating Father’s Day.  As the next big holiday, US Independence Day (July 4th), is coming up soon, I’ll try to squeeze in some easy and delicious barbecue recipes that my family enjoys.

Beef Short Ribs Recipe | JustOneCookbook.com

We’ve been using this marinade for quite some time and my family loves it.  It’s really easy to put together and most of ingredients can be found in your Japanese/Asian pantry if you cook Japanese/Asian food often.

In this particular marinade, I used a fermented Korean condiment called Gochujang which is made from red chili, glutinous rice, fermented soybeans and salt.  I use this Japanese brand Gochujang which is not so spicy compared to a typical Korean brand.  I used 1/4 cup but please feel free to adjust the amount according to your taste preference.  This marinade is not spicy, so children can enjoy it as well.

Lately my husband is on a mission to perfect his charcoal barbecue skills after grilling on gas for many years.  He first tried to look for Japanese grills (Shichirin 七輪) in our area in order to do Japanese style Yakiniku (焼肉).  After driving around for a day in the Bay Area looking for grills, he finally gave up and started searching for a substitute.  We settled on a Weber’s Smokey Joe instead because of the similarity in size to a Japanese style Yakiniku grill and it’s also large enough to prepare a meal for 2 adults and children.  He has also purchased several different brands of charcoal to experiment with different flavors and temperature, but so far he has not found a favorite yet.  Until he does, it’ll be a lot of barbecue meals this summer which means…I don’t have to cook as often (Yay!).  I think the food tastes a lot better when charcoal grilled compared to gas, but gas is definitely more convenient as you can start grilling right away.  Do you prefer to grill on gas or charcoal?

Beef Short Ribs Recipe | JustOneCookbook.com

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Beef Short Ribs
Prep time
Cook time
Total time
Serves: 3-4
  • 3 lb beef short ribs with bones
  • 1 cup soy sauce
  • 1 cup mirin
  • ½ cup sugar
  • ¼ cup gochujang
  • 6 large garlic cloves, minced or garlic-pressed
  • 2 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 1 green onion, finely chopped
  1. In a medium size bowl, whisk all the Seasonings ingredients together.
  2. Marinade the meat for 4 hours to overnight.
  3. Start grill. For the best flavor, go with charcoal grill.
  4. Grill the meat for 2-3 minutes each side depending on thickness.
If you like this recipe, check out the BBQ Chicken Wings Recipe recipe adapted from this recipe!

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Posted in: 30 Minutes Or Less, BBQ, Beef, Easy Dinner Ideas, Quick & Easy, Sauces, Dressings & Condiments, Summer

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  • DB-The Foodie Stuntman June 18, 2012, 12:15 am

    Ah! I was thinking that these were English style short ribs where they’re braised for the better part of a Sunday afternoon. These look equally delicious!

  • Mel June 18, 2012, 12:20 am

    Delicious BBQ beef ribs you have made!

  • Sharon @ Feats of Feasts June 18, 2012, 12:43 am

    Nami, this looks sooo good i cud almost reach into the picture and grab those ribs!!!

  • Raymund June 18, 2012, 1:17 am

    Really nice I love Korean style barbecues, the flavours and spice in them are phenomenal.

  • Esther June 18, 2012, 2:01 am

    Hi Nami, thanks for this recipe, the marinade sounds yummy, my MIL just gave me a big pack of pork ribs, will try it with your marinade, though not using bbq as the weather here is notnconducive for bbq, i will grill this in myoven. Yum, cant wait!

  • Jennifer (Delicieux) June 18, 2012, 2:05 am

    That marinade sounds so good Nami. Even though I’m vegetarian those short ribs look good! I wonder how it would go on vegetable kebabs.

  • Adora's Box June 18, 2012, 2:39 am

    Charcoal grilled definitely is best but we always grill on gas barbie with lava rocks. No sweat and tastes good, too. Love short ribs but that’s another thing I can’t get here. Mad about that Korean spicy paste but never knew what it was called. Love your barbecue ribs! You are making me want another tattoo, Nami.

  • Vicki Bensinger June 18, 2012, 4:05 am

    Nami this is a great recipe and one I would love to try.

    I had a Weber smoker/grill for years when my kids were younger and loved the flavor especially when I used it as a smoker and smoked a turkey. However I decided to purchase a built in TEC Infrared grill for 2 reasons:
    1. After running my kids around to their sporting events and getting home right at dinner prepping the grill took a good 30 minutes. By that time everyone was getting fussy so a gas grill seemed like an ideal solution.

    2. Health reasons. Cooking with charcoal isn’t as healthy e en though it taste fantastic. Using infrared heat was how many restaurant kitchens grill. Although it took a while to get use to not having the charcoal flavor I lovely now. It tastes fresher. That’s my opinion.

    • Nami June 18, 2012, 10:30 pm

      TEC Infrared Grill is nice!!! Yeah eating charcoal grilled food all the time is not very healthy. We’re trying to use the Webber sparingly (usually we don’t have the time to cook on charcoal anyway). Thanks for your feedback! ;-)

      • Vicki Bensinger June 19, 2012, 5:31 am

        Nami if I still had a charcoal grill I would still use it. But I did find after reading that it was an easy choice. It took quite sometime to get use to eating from the TEC grill since it didn’t have the same flavor. Now I love it and my food is always juicy.

  • Fern @ To Food with Love June 18, 2012, 4:38 am

    That looks awesome! Now I wish I had a bbq set. Maybe if I show these ribs to hubby, he will be tempted to buy one :)

  • Medeja June 18, 2012, 4:40 am

    Oh, I wish I had where to grill ribs.. I just start feeling hungry looking at these ribs.. :)

  • Lauren @ Part Time House Wife June 18, 2012, 4:41 am

    Love short ribs, these look amazing and love the pictures! Buzzed ya!

  • The Café Sucré Farine June 18, 2012, 4:56 am

    The recipe and the photos are amazing! Love, love, love short ribs, especially with an Asian flair, perfect for summer parties, thanks!

  • Caroline June 18, 2012, 5:01 am

    Yum, these look absolutely delicious! I have the regular Korean gochujang so I will try with that (we love spicy food!). I guess I prefer gas grills because we are lazy and will only grill if it’s fast and painless :) Also I must say I can’t really tell much of a difference in taste. I am glad that it’s summer too so my husband will do the grilling which means less cooking for me..yeahh! :)

  • Belinda @zomppa June 18, 2012, 5:02 am

    Truly is getting hot! The flavors of this make it the PERFECT summer BBQ!

  • Mandy - The Complete Cook Book June 18, 2012, 5:42 am

    Oh Nami, your recipes keep getting nicer and nicer – these look scrumptious.
    :-) Mandy

  • Debs @ The Spanish Wok June 18, 2012, 5:46 am

    Would love to try this recipe, no chance getting short ribs here though so will have to go with standard ribs. I doubt I’ll be able to get hold of Gochujang either, wondering if I could sub with chinese hot bean paste?

  • Nillawan June 18, 2012, 5:49 am

    When I saw the marinade I already knew it would taste fantastic and then you went and cooked it over hot coals which would have turned it into something epic!! My dream dish.

  • Peter @Feed Your Soul June 18, 2012, 5:58 am

    these look great. perfectly grilled.

  • Maureen @ Orgasmic Chef June 18, 2012, 6:01 am

    Wow.. these ribs look terrific. I think it’s a great idea for him to do all the cooking for a while. :)

    I love charcoal but I use gas because I just don’t have the time. One day I will.

  • Ashley June 18, 2012, 6:33 am

    Short ribs are one of my true food loves!

  • Beth Michelle June 18, 2012, 6:53 am

    These ribs sound so delicious. I love ribs on the BBQ. I am going to be in the states this year for July 4th and Im so excited to be able to have a big party with all my friends and family. We use a charcoal grill here and love it!!

  • Stephanie June 18, 2012, 7:14 am

    Charcoal is my preference, but propane is so much easier!

  • Ellena | Cuisines Paradise June 18, 2012, 7:48 am

    Wow~~~ Short Ribs done using charcoal flame are the best! Can almost smell the aroma from here…. :) Perfect!

  • Tes June 18, 2012, 7:51 am

    Oh wow! I really want to just pick that up by hands and devour! It looks super delicious :)

  • Eva Taylor June 18, 2012, 8:05 am

    There it is again “gochujang” a condiment I’ve never heard of that I now see coming up in this blog and several others. I must find it in my Asian grocer so that I can see what all the rage is about! The short ribs look really delicious Nami, I love the contrast of the green lettuce against the grilled meat; beautiful colour and texture.

  • Ora June 18, 2012, 8:13 am

    This looks so delicious! I never had the chance of having a gas or charcoal before, due to living in apartments. Is baking/broiling in oven, okay?

    • Nami June 19, 2012, 1:08 am

      Hi Ora! Yes you can use an oven. Place under the preheated broiler about 4-5 inch below the heat source and cook 3-4 minutes each side. Adjust the time according to your oven. :-)

  • Erin @ Dinners, Dishes, and Desserts June 18, 2012, 8:24 am

    These short ribs look incredible! Love all the flavors. Grilling is so nice in the summer, looking forward to more of your grilling recipes!

  • Laura @ Family Spice June 18, 2012, 8:35 am

    We have a propane grill, but charcoal has it’s advantages, too. But since our grill is on it’s last leg, who knows what we will get next? I tried Korean short ribs once and found it super tender. You always make me hungry, Nami, even after I’ve eaten!

  • The Mom Chef ~ Taking on Magazines One Recipe at a Time June 18, 2012, 8:46 am

    Definitely a charcoal person here! When your husband finds his perfect briquettes or chunk coal, let me know what he chooses, ok? Those ribs look amazing. I will need to find the ingredients for the marinade if I can locate an Asian store in the area. Thank you so much for sharing the recipe with us.

  • Giulietta | Alterkitchen June 18, 2012, 8:51 am

    Interesting marinade, Nami!
    I prefer charchoal, especially for pork meat, but for steaks and cevapcici (sort of meatballs) I prefer gas ;)
    Never had short ribs, too (I know, never had a lot of things), and here in Italy we don’t usually marinate meat for BBQ.. very different from USA BBQ, uh?!

  • A_Boleyn June 18, 2012, 8:51 am

    I love beef short ribs but haven’t had any in ages. I’ll have to check this out the next time I go to the market as this recipe sounds SO good. Don’t know where I’ll find the Gochujang though. :(

  • FreeSpiritEater June 18, 2012, 8:51 am

    These short ribs look insanely delicious! Thanks for sharing the mouth watering photos with us Nami. =] Buzzed!

  • Liz June 18, 2012, 8:55 am

    My hubby adores ribs and I love this Asian twist to them! What a fabulous recipe, Nami…hope to get these made this summer.

  • kitchenriffs June 18, 2012, 8:57 am

    I love barbecue! I’ll eat any and all. My wife and I have fantasized about doing a pie and barbecue tour of the US, and maybe someday we will! Anyway, your recipe looks super. I’ve never used gochujang – but now I need to! Really nice post – thanks.

  • Rosa June 18, 2012, 10:12 am

    scrumptious summer food! I wish I had a BBQ…



  • Reem | Simply Reem June 18, 2012, 10:53 am

    This is a killer recipe!!!
    My hubby will go absolutely ga ga over this.
    Beautifully clicked as well…

    P.S I have been totally MIA due to million thing happening last few weeks, sorry for that.
    But I am here all done and ready to drool over the posts I missed.

  • Coffee and Crumpets June 18, 2012, 11:34 am

    Yum! The ribs looks delicious and I bet they tasted great because somebody else cooked them, right? We have both gas and charcoal; charcoal for taste and gas for convenience. I like to grill my Thanksgiving turkey and it’s really easy on a gas grill. Sometimes though, we have both grills going..that’s some serious bbqing :)

  • Candice June 18, 2012, 11:38 am

    Mmm…I don’t eat beef, but these sure do look tasty. ^-^

  • Laura (Tutti Dolci) June 18, 2012, 12:46 pm

    These ribs look so delicious, Nami! We love grilling in the summer so we’ll have to try these soon :).

  • Jill @ MadAboutMacarons June 18, 2012, 12:53 pm

    Nami, I need to get my husband to read this. High time he did some cooking/grilling and this is the way to go!

  • Cassie June 18, 2012, 1:10 pm

    This is my kind of marinade Nami. Love the flavors!

  • Choc Chip Uru June 18, 2012, 1:11 pm

    I seldom see BBQ ribs looking so perfectly made and presented my friend :)

    Choc Chip Uru

  • Evelyne@cheapethniceatz June 18, 2012, 1:18 pm

    This looks like a great marinade and I am curious about that gochujang. I have a gas grill and have no patience or place to experiment with 1 balcony but I admire those like your husband that do.

  • Katerina June 18, 2012, 1:37 pm

    Charcoal makes meat so perfect and with such a great taste! I am sure these ribs were exqusite! They sure look this way!

  • donna mikasa June 18, 2012, 2:05 pm

    Perfect summertime recipe! Thank you for sharing the marinade–it sounds delish! I prefer charcoal over gas grilling any day. It’s worth the wait to get the coals white hot and I love it when the food gets “koge”! So good!

  • Sylvia@Peaches and Donuts June 18, 2012, 2:28 pm

    Charcoal is definitely tastier… no argument there. :)
    I always order beef short ribs when i go for korean bbq as it’s very delicious! Wish I could grab hold of some of yours right now!

  • Nandita June 18, 2012, 2:30 pm

    Even though i am an out and out vegetarian, I can;t help but admire the way you have presented this dish. You have even made the brown look so attractive :)

  • Cucina49 June 18, 2012, 4:21 pm

    I love the idea of just keeping this marinade in the pantry. Great recipe for beef short ribs–I almost never see recipes for those, just the pork ones. My mouth is watering!

  • Elizabeth @Mango_Queen June 18, 2012, 4:36 pm

    These are so appetizing to look at. I’m dying of hunger reading this post. I can practically smell the aroma from the grilling. Love all your flavors here. Thanks for sharing, Nami!

  • Grace June 18, 2012, 5:12 pm

    Looks good. Lazaro Mesquite Charcoal, which you can get at Orchard Supply Hardware, is my favorite. It gets really hot and imparts a nice mesquite flavor. If I want less mesquite, I mix the mesquite hardwood chunks with other hardwood chunks – from Trader Joes or Wholefoods.

    Briquets imparts flavors I don’t really care for.

    • Nami June 21, 2012, 11:19 pm

      Thank you Grace for your suggestion! I forward this info to my hubby. :-)

  • Yudith @ Blissfully Delicious June 18, 2012, 5:16 pm

    Oh my goodness Nami, these short ribs would be wonderful dish for our summer BBQ. Thanks for sharing. I love how you use gochujang! Have a great week!!

  • Carolyn June 18, 2012, 5:17 pm

    Those look tremendous. YOu did an amazing job and I adore shortribs!

  • Lorraine @ Not Quite Nigella June 18, 2012, 5:28 pm

    I adore beef short ribs and I happen to have a big container of gochujang in my fridge that really needs using up! I wish we had some of your hot weather though! ;)

  • Ramona June 18, 2012, 5:51 pm

    We currently don’t have a grill… but my hubby is hinting to get a charcoal one. These ribs look fantastic all grilled up. Mmmmmm! :)

  • Eri June 18, 2012, 5:53 pm

    Hello Nami! Besides the marinade the charcoals give a magnificent smoky flavor to the meat, oh I just love summer!
    Have a nice week my friend..

  • Rowena @ Apron and Sneakers June 18, 2012, 5:56 pm

    This makes me want to go to the butcher and grill some ribs. They look so good Nami. I will take note of this recipe. Your recipes are piling up in my bookmark!

  • Happy When Not Hungry June 18, 2012, 6:04 pm

    These ribs look amazing! My hubby would drool over these. I def need to try. Thanks for sharing :-)

  • ChopinandMysaucepan June 18, 2012, 6:18 pm

    Dear Nami,

    This is one of my favourite dish whenever we go to Rengaya restaurant in Sydney. It has one of the best short ribs in town but comes in wagyu so it’s also not cheap either :( The charcoal really gives the meat that smoky flavour and if I were to do this at home, thankfully my BBQ has a charcoal plate layer on top of the gas burners below so it’s a lot easier for me to get the charcoal going first, then turn off the gas below.

    The best part of eating this is dislodging the pieces of bone around the tasty meat.

    • Nami June 19, 2012, 12:02 am

      That’s the next BBQ grill my husband said he wants to have! ;-)

  • Patty June 18, 2012, 6:39 pm

    These beef short ribs look so good! I’m hiding these pictures from my husband because we are having chicken tonight and I know he will be sad if he sees this amazing looking plate of food on your blog,lol! This recipe is on my recipes to try this Summer list, they look just scrumptious Nami;-)

  • Kitchen Belleicious June 18, 2012, 6:42 pm

    short ribs are my husband’s favorite and I just so happened to buy some last week. they are in the freezer and I am so excited to use this recipe to make them! They look amazing my dear and once again = you rock

  • Yi @ Yi Resevation June 18, 2012, 7:05 pm

    i love korean kalbi and I have the tendency to eat way much each time I make it. I unfortunately live in an apartment so don’t have the luxury to grill on a real grill but with my cast iron I can still bang out reasonably tasty “grilled” ribs. Thanks for the recipe on the marinade!

  • Sandra's Easy Cooking June 18, 2012, 7:07 pm

    Anything from grill is #1 in my book, and Shen did amazing job. We are using charcoal, I like it more and my family too. Like you said gas is more convenient, but you can defiantly see the difference when it’s grilled on charcoal.
    Your photos making me crave something from the grill now..got to push my hubby to make some soon! Thank you for sharing and have a lovely week ahead!

  • Lisa (AuthenticSuburbanGourmet) June 18, 2012, 7:21 pm

    This is a winner marinade and trying for sure really soon. Hope you stayed cool over the weekend – it was certainly toasty for sure. Left for a vet appointment and farmers market, then hung in the air conditioning. This is such a tasty dish and worth making super soon! Thank you for sharing!!!

  • mjskit June 18, 2012, 7:32 pm

    That’s one of the things I love about summer is that a lot of the cooking moves outside and done by the husband! :) Bobby loves to grill so I take advantage of it and just let him do his thing. Sounds like you’re going to have a good summer as well not working in a hot kitchen. If this is the start of that, then you’re off to a good start. The marinade sounds SO good and uses an ingredient I’ve never use before – gochujang. Thanks for sharing that and the information about it. Tasty, tasty short ribs!

  • Jen Laceda @ Tartine and Apron Strings June 18, 2012, 8:27 pm

    Beef short ribs are sooooo delicious! If I can make this all the time, I will. I’m also in the path of perfecting a short rib recipe, choosing and trying other people’s recipe and deciding what I like. Will definitely try your marinade recipe!

    I like the taste of charcoal, but you are correct: gas grills are so much easier and faster to heat! The charcoal grill, to us, is reserved for when we go to the cottage or camping when we have nothing else to do but relax and cook. Hehehe…1

  • Eha June 18, 2012, 8:59 pm

    These look most moreish, but I too am a stranger to ‘gochujang’. Since I see Lorraine from ‘Not Quite Nigella’ having some in her fridge, must ask her from where she sourced it: we only live about 100 km apart :) ! Otherwise a lovely marinade. Charcoal – of course it tastes best, but ’tis not for me . . . . The marinade will make the meat taste almost as good on a health grill :) !

  • amy @ uTryIt June 18, 2012, 9:43 pm

    These ribs looks divine! I always love charcoal better than gas grills. I guess a weber grill is just as nice. :) It’s nice that your hubby man the grill for you…lol…believe it or not, I’m the one in charge of the grill in my house….and I don’t think he wants to take over the role any time soon. :P

  • cookingrookie June 18, 2012, 9:47 pm

    The ribs look just perfect – it’s a carnivore haven! I have to try this marinade – I think I can feel the taste from the photo, even though I have never tried gochujang (I can’t even pronounce the word ;-) ). I guess it will be another ingredient I learn form you, Nami :-). Thank you for sharing!

  • Chung-Ah | Damn Delicious June 18, 2012, 10:42 pm

    Homemade kalbi is the best! I’ll have to try out your marinade, although I already know that I’m absolutely going to love it!

  • Blackswan June 18, 2012, 11:14 pm

    Gosh, u remind me of my trip to Korea! Thank God I’ve just had very nice char-grilled Pork Chops yesterday at a restaurant! These Beef Ribs look really tempting & of course, the marinate that goes with it!

    Nami, if you’ll be doing another “Asian Tour” in the next 6 mths, head over to my
    Giveaway: Luxurious Stay For 2 Worth RM1,000 At Casa Del Rio, Melaka!, open to all readers worldwide! Hope to meet u in person too :)

  • kat June 18, 2012, 11:17 pm

    love kalbi!

  • love2dine June 18, 2012, 11:26 pm

    your photo is breathtaking! It looks so professional and elegant!

  • Jenny June 19, 2012, 2:16 am

    Hi Nami, I have never had beef ribs! Now I will make it my job to find some at the butchers, because those look just so delicious. In South Africa we use only charcoal, which they call a braai. I don’t want to talk to soon, but summer and barbecue weather could have arrived

  • FiSh June 19, 2012, 3:01 am

    wow it’s not easy to grill with charcoal :) you must have really lots of patience there, i can smell the goodness all the way from here!

    Latest: Thai Chakri Palace

  • Emily @ Life on Food June 19, 2012, 3:03 am

    It is 6am and I want this for breakfast. They look amazing. I don’t think my husband would have to think twice before agreeing to this for dinner. Delicious!

  • Joanne June 19, 2012, 4:08 am

    That marinade sounds good enough to drink! I can see why you all like it so much!

  • Liz June 19, 2012, 4:36 am

    Now I wish I had bought ribs yesterday when I was at the butcher shop! I hope to get this delicious recipe made this summer…it sounds fabulous~

  • Marta @ What Should I Eat For Breakfast Today? June 19, 2012, 5:02 am

    My summer is very interesting so far. I’ve just moved from Amsterdam to Berlin and I’m trying to figure out my ways around the city. But it’s very exciting. I’m waiting for a first occasion to BBQ. I love grills and all the atmosphere around it. Your recipe is on my to do list.

  • Nancy/SpicieFoodie June 19, 2012, 5:20 am

    We also had a hot weekend here, finally. When I lived in the US I always looked forward to the 4th because of all the BBQ parties. These ribs would have me going crazy. The really look amazing!

  • Sonia aka Nasi Lemak Lover June 19, 2012, 5:25 am

    We did not eat much of BBQ foods thought, usually only serve in a small birthday party with family member. Your seasonings sound simple but yet create great taste.

  • Sissi June 19, 2012, 5:49 am

    What a luscious grilled dishs! And there is also some gochujang! What a coincidence!
    I wish I could have a real grill… but for that I would have to live in a house, not a flat. Lucky you! I’m looking forward to see next grill recipes and will try maybe reproducing them on the grill pan or in the oven.

  • Jen @ Savory Simple June 19, 2012, 6:01 am

    We recently bought a house with a back deck (finally!) and I cannot wait to get a grill. This marinade sounds fantastic and will definitely be on the list!

  • Kristy June 19, 2012, 6:13 am

    Oh these look delicious! I think we’re making some BBQ sauces for our cookout. I may give this one a try! And we’re totally charcoal grillers. :)

  • yummychunklet June 19, 2012, 6:18 am

    OMG, I can almost smell the awesome grilling now!

  • Jenny @ Ichigo Shortcake June 19, 2012, 6:37 am

    Wow these beef ribs looks so delicious! Perfect for lunch tomorrow, even if it is almost freezing here. ;)

  • Jean (Lemons and Anchovies) June 19, 2012, 7:47 am

    These look so good, Nami. Would satisfy the cravings I’ve had lately. I bookmarked a Korean condiment that I’ve been wanting to try–not sure it’s this one but if this is Nami-recommended, I’ll add it to my list. Would love to try this. Got all the other ingredients!

    We’re the opposite around here. For years we grilled on charcoal instead of gas but I’m still not an expert on either! :)

    BTW, I made another sorbet this week. As I was adding the lime juice, I realized that 6T may have been a lot (remember our pineapple sorbet conversation). I can’t find that measuring spoon now but I’m wondering if it was mislabeled, LOL! :)

  • Ashley Bee (Quarter Life Crisis Cuisine) June 19, 2012, 8:17 am

    Ahh I love beef short ribs! These look fantastic!

  • Jeannie June 19, 2012, 9:01 am

    This looks very delicious! We seldom do bbq here because the weather is so hot!

  • Reese@SeasonwithSpice June 19, 2012, 9:30 am

    Oh Nami, my stomach growls (very loudly) the moment I see these juicy ribs. No kidding! I’ve been dreaming of summer outdoor grilling before we arrived in Minnesota. I can now fulfill this little dream of mine. My vote goes to charcoal grilling anytime. It may takes a bit more work, but charcoal makes a world of difference! Like you say, we don’t need complicated ingredients to make scrumptious BBQ. This recipe is fabulous!

  • Sawsan (Chef in disguise) June 19, 2012, 11:16 am

    It has been very hot here for a week too Nami, in the 40’s C all week
    I think that grilling on charcol is far better taste wise when compared to gas but gas is easier

  • Georgia @ The Comfort of Cooking June 19, 2012, 12:50 pm

    My husband and I have been talking about getting a charcoal grill for the express purpose of enjoying beautifully prepared beef like this! Wonderful, mouthwatering recipe Nami!

  • Jenn and Seth (@HomeSkilletCook) June 19, 2012, 12:59 pm

    oh my god these look amazing! amazing!

  • elisabeth@foodandthriftfinds June 19, 2012, 1:54 pm

    What a beautiful BBQ grilled short ribs, Nami! Love the charred look, I can just smell the delicious aroma from here. Thanks for sharing the yummy marinade recipe, as well!

  • Nic@diningwithastud June 19, 2012, 3:25 pm

    Im so interested to try Gochujang :) what a great recipe. I have some ribs in the freezer so will whip them out for this. Thanks Nami :D

  • Lyndsey @The Tiny Skillet June 19, 2012, 3:52 pm

    Your ribs look perfect and I love the marinade that you used. I have bookmarked it. I have used a charcoal for years now. I am on my second Brinkman smoker/grill. Yours looks so new. I was just about to post some chicken kabobs that I grilled and I thought my grill looked so….shall I say used! I am going to have to get another one soon, the charcoal pan is wearing out again. It is small, but like yours perfect for our family. I use a chimney to start the coals and like to use wood charcoal, make sure you stay away from the quick light ones with a lighter fluid in it. I have used Kingsford Hickory, or the regular (when they have the buy one get one during the grilling holidays) and if I can’t find any other, I do find it burns even and all the way down when it’s done. I like Stubbs 100% All-Natural Charcoal Briquettes for when I use the smoker, you can find it at Lowes. :) But I guess charcoal is kinda like pizza…everyone has there favorite for one reason or other! :) I have always done the grilling, and lucky my husband has never had any interest in it. My father taught me how to grill when I was young…he didn’t have any sons. :) I know, I know…I’m talking too much! ;D

    • Nami June 24, 2012, 1:32 am

      Hi Lyndsey! Thanks for all the great information about charcoal! Our Webber is still relatively new as we got it less than 2 months ago. Our gas grill is more…”used” look. :-) I sent the information to my husband. Thank you so much for sharing your input!

  • Stephanie @ Eat. Drink. Love. June 19, 2012, 6:28 pm

    These are beautiful, Nami! I have never made my own short ribs, but it’s on my list of recipes to try. The marinade sounds so good!

  • Tania @ A Perfect Pantry June 19, 2012, 7:12 pm

    I know my hubby would love these, and thanks for sharing what Gochujang is:)

  • Kelly @ Inspired Edibles June 19, 2012, 7:47 pm

    Love your charcoal grill! These ribs look positively succulent Nami… fabulous seasonings. Happy 4th of July :).

  • wok with ray June 19, 2012, 8:54 pm

    Love the marinade, Nami. Is it only the spiciness the difference between Korean and Japanese brand? Nice rustic look there of the ribs.

  • Alyssa June 19, 2012, 9:18 pm

    Ok, the same time we were at the grocery store debating whether or not clams could be grilled, we were debating grilling short ribs. I’ve only had them braised before. These look delicious! I love short ribs, and we love to grill. I’ll have to check out one of the Asian markets to see if I can find that marinade. Thanks for the recipe!

  • nipponnin June 19, 2012, 10:40 pm


  • Tanvi@SinfullySpicy June 20, 2012, 12:19 am

    These look soooo mouthwatering! I m literally drooling here Nami! We dont eat beef but I would love to try that marinade with lamb or mutton.I dont have an outdoor grill, just a small electric one in inside the kitchen but I guess that cannot stop me from making these.Absolutely love that charred look.
    Please do no talk about hot weather infront of me LoL! I m burning here in Vegas!! :(

  • Martyna@WholesomeCook June 20, 2012, 5:19 am

    Oh my! These look superb! I’m craving short ribs, but luckily tomorrow night we are going to a Korean and Japanese BBQ restaurant (on the request of the 10 year old, well, tomorrow he will be 10), so I shall have some ribs there… but I am sure already yours are so much better. Bookmarking for summer.

  • Maika June 20, 2012, 7:04 am

    I knew these were Korean style! big fan of Korean food, thank you so much for sharing :)

  • Nina June 20, 2012, 8:11 am

    I am a vegetarian…but still these ribs looks great.:)

  • kankana June 20, 2012, 12:16 pm

    We too did a bbq party last saturday and it was like 100F that day! I love summer, you know that but now I wish for some rain. It feel just too dry.

  • Javelin Warrior June 20, 2012, 12:52 pm

    This looks delicious Nami – a much more interesting version of short ribs and I’m sure so good when grilled over charcoal. Frankly, I prefer the flavor that comes from charcoal but the easy that comes from a gas grill. Before we move into an apartment, I owned a Weber and tried all different kinds of charcoal, but it was just so difficult to build up enough heat to quickly cook burgers, ribs, steaks, etc. My friend had a gas grill and could be finished in 15 minutes ;)

  • Denise Browning@frombraziltoyou June 20, 2012, 1:21 pm

    As everything else that you have made, your ribs looks fantastic. I agree with you: although a charcoal grill should be used sparingly,there is nothing like a bbq made on one of this. I love bbq smoked meats! If one day you visit San Antonio, please let me know. I’d love to invite you to a Brazilian BBQ (homemade or at a Brazilian Steak House). We have 3 great ones in town.
    P.S: I don’t know wheather you have received my twit or not, but I made the sushi fusion dish. It was published yesterday, the 19th. I talked about you and your blog in the article. Thanks a lot for the sushi recipe. Your recipe itself is a class worthy of praise! Have a great week, Nami!

  • Jen @ Jen's Favorite Cookies June 20, 2012, 1:43 pm

    I rarely make asian food, but recipes like this make me want to change my mind! I think it would be nice to make a new version of ribs, something spicy and a little atypical. These look wonderful!

  • Sandra June 20, 2012, 1:48 pm

    I could eat grilled food everyday and my hubby loves short ribs. We have a charcoal grill and absolutely love it. I’m not very good with starting the charcoals and would love to have a small gas grill for quick meals. However, nothing beats the taste of charcoal grilled!

  • Katherine Martinelli June 20, 2012, 4:21 pm

    Nami I’m so behind on visiting blogs and have missed so many beautiful posts from you. Time to catch up! I love short ribs but rarely make them myself. These look so delicious!

  • tania@mykitchenstories June 20, 2012, 11:17 pm

    Hi Nami, you have inspired me to cook ribs. It is something I never do, but they look so delicious.Unfortunately I do not have anyone around who want to perfect the cooking ….but alas I will try

  • Charles June 21, 2012, 12:51 am

    Looks fantastic Nami – I do love me some good ribs, and charcoal barbecue is awesome… definitely my preferred way!

  • Purabi Naha June 21, 2012, 3:56 am

    Wow! Fantastic pictures and even better, fantastic suggestions for making this perfectly. My husband would love that!

  • Holly | Beyond Kimchee June 21, 2012, 10:04 am

    Nami, I found this recipe quite interesting. Because typically Koreans DON’T use gochujang in beef dishes, especially in BBQ short ribs. You mentioned the Japanese version. How different is it from Korean?
    I would definitely go for charcoal if someone else is doing the work. If I have to? I will pick the gas. :)

    • Nami June 21, 2012, 1:46 pm

      Hi Holly! When we make Korean short ribs at home, we actually use a store-bought Korean BBQ marinade (I love the one with a pear picture on it. We add a little bit of honey to the marinade.). So I’m hesitant to call this marinade “Korean” because I think it’s not…

      I love Gochujang sauce and it’s very popular in Japan that we can get Japanese brand Gochujang sauce (link in this recipe). We make a lot of dishes with Gochujang sauce, for example, stir fry with Gochujan, or in Yakiniku (Japanese BBQ) recipe like this.

      Have you been to Yakiniku restaurant? Yakiniku is influenced from Korean BBQ, but I think now it became quite different from Korean style. We don’t usually marinade meat, and we dip in the sauce to eat after grilling.

  • Karen (Back Road Journal) June 23, 2012, 6:32 am

    Your short ribs sound delicious with your marinade. The short ribs at our market are cut totally different. They have a short bone but are cut into individual thick chucks of meat and would need slow braising. Must be a New England thing.

  • Kristi Rimkus June 23, 2012, 8:20 am

    My mom would be in heaven if I made these for her. She adores short ribs.

  • Food Jaunts June 24, 2012, 8:38 pm

    I really need to see if I can find flanken cut short ribs where I am. I only ever see the typical English cut style. Love the marinade, I’ll have to see if I can track down that Korean paste, it sounds yummy.

  • PolaM June 25, 2012, 6:19 am

    Those look like the perfect shortribs!! Have to try them!

  • Shirley June 28, 2012, 5:31 pm

    How did I miss this post? I’ve been in love with Korean barbecue since I was a kid, and I love short ribs. They’re so flavorful, and it’s like the meat almost melts in your mouth. We grill with gas. I think it’s just easier in terms of prep and cleanup, and so far we really like our new gas grill!

  • Baker Street June 30, 2012, 12:11 am

    My husband loves ribs! I must try out your recipe! It sounds just perfect!

  • Magic of Spice July 7, 2012, 1:23 pm

    That marinade sounds amazing! My boys would just love these ribs!

  • jim July 27, 2012, 5:29 pm

    Thanks for the great recipe. If you are interested in Louisiana cuisine and culture please drop by Louisiana Kitchen magazine web site. http://louisiana.kitchenandculture.com

  • KJ March 24, 2013, 4:56 pm

    I tried this as written. First, the marinade was fantastic… I saved the extra and boiled it down, then froze to use later. YUM!
    Regarding cooking method: I think this would be better either cooked on the grill (I used gas) low and slow for much longer in order to allow the ribs to get really tender. An alternative would be to braise in the marinade, also low and slow. A couple of minutes on each side simply doesn’t result in the melt in your mouth texture that I so love about short ribs when cooked well. I personally love them when they are fall-off-the-bone and the grilling method suggested here didn’t achieve that.
    That said, they were still delicious and I could drink a bowl of that marinade!

    • Nami April 11, 2013, 10:58 am

      Hi KJ! I’m so sorry for my late response. I’m so glad you liked the marinade. Heat from gas and charcoal is different, and thank you for your tip on how to grill this on gas! I appreciate it! Thank you so much for your kind feedback! :)

  • kazy July 7, 2014, 11:57 am

    Hi Nami

    What do you recommend as good sides for this dish?


  • Lis November 16, 2014, 9:46 am

    Hi Nami… Your photos look so yummy! We’ve just moved to the Bay Area from Sydney. Can you tell me where you managed to find short rib in this city? We are thinking of making yakiniku the next weekend :)

    • Nami November 16, 2014, 11:15 am

      Hi Lis! Welcome to the Bay Area! If you are in SF, Peninsula, South Bay, there are several Japanese supermarkets and Korean supermarkets. You can find very good thinly sliced short ribs for yakiniku! It’s cheaper in Korean store (but same quality). For me when we grill outside, I get short ribs from Kukje as I live in Peninsula and that’s closest Korean market. For indoor Japanese Yakiniku, I get meat from Nijiya. :) Hope this helps!

      • Nami November 16, 2014, 11:23 am

        By the way, Japanese meat is slightly thinner which is why I use it for indoor grilling.

  • kazy December 1, 2014, 5:38 pm

    Okay, I want to make this really really bad. But I don’t have a grill except for the one in my oven. What can I do? Can you direct me on how to make this in an oven? Or not so much? Thanks.

    • Nami December 1, 2014, 6:57 pm

      Hi Kazy! Yes, you can – use a broil setting High (not baked). Your baking pan should be around the middle, not too close to the heat source (broil is top); otherwise it’ll burn too fast. Be careful, it’ll be quick (depends on the thickness of the meat), maybe 3 minutes each side… Hope this helps! :)

      • kazy December 2, 2014, 6:26 am

        Thank you so much. I really really appreciate it.

  • kazy December 4, 2014, 2:14 pm

    Do you recommend the 1/4 cup for the Korean or the Japanese Gochujang for this recipe?

    • Nami December 6, 2014, 9:30 pm

      I used to use Japanese brand one but now I use more amount so I use a tub of Korean brand. Either way is okay. :)

  • Ilonka April 10, 2015, 6:34 am

    Would this work well with chicken thighs?

    • Nami April 10, 2015, 3:06 pm

      Hi Ilonka! Sure! :)