Discover the ultimate smoked Korean short ribs recipe. Learn how to create succulent, flavorful ribs with authentic Korean flavors in this easy guide.
Course
Main Course
Prep Time20minutes
Cook Time4hours
Marinating4hours
Servings4
Ingredients
3-4poundsbeef short ribs
For the Marinade:
1/2cupsoy sauce
1/4cupbrown sugar
4clovesgarlicminced
2tablespoonsgrated ginger
1tablespoonsesame oil
For the Gochujang Glaze:
1/4cupgochujangKorean red chili paste
2tablespoonshoney
1tablespoonrice vinegar
Instructions
The Marinade Magic
In a bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Mix it up until the sugar is dissolved and all the flavors are well combined.
Place your short ribs in a large resealable plastic bag or a shallow dish.
Pour the marinade over the ribs, making sure they are well-coated. Seal the bag or cover the dish with plastic wrap and place it in the refrigerator. Let it marinate for at least 4 hours, or even better, overnight for maximum flavor infusion.
Fire Up the Smoker
About 30 minutes before you're ready to start smoking, fire up your smoker or grill to a steady temperature of around 225°F. If you're using a charcoal grill, set up your indirect heat zone by placing the charcoal on one side and leaving the other side empty.
Add your wood chips (hickory for that classic smoky flavor) to the smoker or grill according to your manufacturer's instructions.
Smoke 'Em Low and Slow
Remove the marinated ribs from the refrigerator and let them come to room temperature while the smoker heats up.
Place the ribs directly on the grill grates, bone side down. If you're using a charcoal grill, make sure they are on the indirect heat side.
Close the lid and let them smoke for 3-4 hours. Maintain a consistent temperature of 225°F. Don't rush it; low and slow is the name of the game!
Glaze It Up
While the ribs are smoking, prepare the gochujang glaze. In a small bowl, mix together the gochujang, honey, and rice vinegar until it forms a smooth, spicy-sweet glaze.
About 30 minutes before the ribs are done, brush the glaze generously onto the ribs using a basting brush. Keep an eye on them, and baste every 10 minutes or so until the glaze caramelizes and forms a beautiful sticky crust.
Let's Eat!
When the ribs are tender and have a gorgeous smoky bark with a sticky glaze, carefully remove them from the smoker or grill using tongs.
Let them rest for a few minutes before slicing them individually between the bones.
Serve them up with a sprinkle of sesame seeds and some sliced green onions for that authentic Korean touch.