Spicy Korean BBQ Short Ribs with Kimchi Slaw in 8 Minutes!

There’s something magical about Korean BBQ beef short ribs with kimchi slaw – that first bite when the sweet, savory marinade hits your tongue followed by the tangy crunch of kimchi slaw is pure heaven. I’ll never forget my first taste at this tiny Seoul barbecue joint years ago, where the smoky-sweet aroma of grilling ribs hit me the moment I walked in. That’s when I became obsessed with recreating that perfect balance at home – tender, caramelized beef ribs with just the right amount of char, paired with a bright, spicy kimchi slaw that cuts through the richness. What makes this dish special is how the flavors play off each other: the deep umami from the soy sauce marinade, the subtle heat from the gochujang, and that addictive fermented tang from the kimchi. Trust me, once you try this combo, you’ll be hooked.

Why You Will Love Korean BBQ Beef Short Ribs with Kimchi Slaw

This dish is one of those magical recipes that checks all the boxes – trust me, I make it at least twice a month! Here’s why it’ll become your new favorite too:

• Flavor explosion: That perfect sweet-savory-spicy combo from the marinade and slaw will have you licking your fingers clean
• Quick grill time: After marinating (the hardest part is waiting!), the ribs cook in just 8 minutes flat
• Hot-and-cold contrast: The sizzling ribs with chilled, crunchy slaw create the most satisfying texture combo
• Total crowd-pleaser: Serve this at your next cookout and watch how fast it disappears – my friends always ask for the recipe
• Surprisingly simple: Just 10 ingredients (most you probably have already) for restaurant-quality results at home

Seriously, this recipe is my secret weapon for everything from weeknight dinners to impressing guests – it never fails to deliver those big, bold Korean BBQ flavors we all crave.

Ingredients for Korean BBQ Beef Short Ribs with Kimchi Slaw

Gathering the right ingredients is half the battle with this recipe – and I promise every single one plays a crucial role in creating those addictive Korean BBQ flavors we’re after. Here’s exactly what you’ll need, broken down between the showstopping ribs and that tangy slaw that makes everything pop.

For the Korean BBQ Beef Short Ribs

• 2 lbs beef short ribs – Look for “flanken cut” ribs sliced about 1/4-inch thick across the bone (your butcher can do this if you ask nicely!)
• 1/2 cup soy sauce – I prefer low-sodium so I can control the salt level, but regular works too
• 1/4 cup packed brown sugar – Pack it in there good – this helps create that gorgeous caramelized crust
• 2 tbsp sesame oil – The secret ingredient that gives that unmistakable Korean BBQ aroma
• 3 cloves garlic, minced – Don’t you dare use the pre-minced stuff here
• 1 tbsp fresh ginger, grated – Microplane works best to get all those flavorful juices

For the Kimchi Slaw

• 1 cup napa cabbage, shredded – Slice it thinner than you think – we want delicate ribbons
• 1 cup kimchi, chopped – Use well-fermented kimchi (the funkier, the better!) and give it a rough chop
• 2 tbsp rice vinegar – The bright acidity balances the rich ribs perfectly
• 1 tbsp gochujang – Start with less if you’re heat-shy, but this Korean chili paste is magic
• 1 tbsp toasted sesame seeds – For that final nutty crunch – don’t skip these!

Essential Equipment for Korean BBQ Beef Short Ribs with Kimchi Slaw

Listen, I know we all want to jump straight to the cooking, but having the right tools makes this recipe foolproof. Here’s what you’ll need within arm’s reach:

• Charcoal or gas grill – That smoky char is non-negotiable (but a grill pan or broiler works in a pinch!)
• Good tongs – You’ll be flipping those ribs fast, so no flimsy utensils
• Large mixing bowl – For massaging that marinade into every nook of the ribs
• Sharp chef’s knife – Makes prepping the garlic, ginger, and cabbage a breeze
• Medium bowl – For tossing that vibrant kimchi slaw together

That’s it! No fancy gadgets needed – just solid basics that’ll help you nail this recipe every time.

How to Make Korean BBQ Beef Short Ribs with Kimchi Slaw

Alright friends, let’s get cooking! I’ve made this recipe dozens of times, and I’ll walk you through each step so you end up with perfectly caramelized ribs and that bright, crunchy slaw we all love. Trust me – once that marinade hits the grill, your kitchen will smell like the best Korean BBQ joint in town!

Marinating the Beef Short Ribs

First things first – the marinade is everything. Grab that big mixing bowl and whisk together the soy sauce, brown sugar (pack it in there!), sesame oil, garlic, and ginger until the sugar dissolves. Now here’s my trick: massage each rib with the marinade like you’re giving them a spa treatment – get it into every little crevice. Don’t just dump and stir!

Once they’re all coated, cover the bowl and let them hang out in the fridge for at least 2 hours, but honestly? If you can swing overnight, do it. The flavors just keep getting better. I usually prep this in the morning for dinner – that 8-12 hour window is golden.

Grilling the Korean BBQ Short Ribs

Fire up your grill to medium-high heat – about 400°F if you’re using a thermometer. Those sugars in the marinade mean flare-ups can happen, so keep a spray bottle of water handy just in case.

When your grill’s screaming hot, lay those beauties down – you should hear an immediate sizzle! Grill for 3-4 minutes per side tops – we want gorgeous grill marks and caramelization without turning them into shoe leather. Flip them just once with your tongs – no poking or fussing!

They’re done when the edges get slightly crispy and the meat pulls back from the bones a bit. Remember, these are thin cuts – overcooking is the enemy here. I always pull one to test – it should still be juicy when you bite in.

Preparing the Kimchi Slaw

While the ribs grill, let’s make that slaw that makes everything sing. Simply toss the shredded cabbage, chopped kimchi (include some of that funky juice – that’s flavor gold!), rice vinegar, gochujang, and sesame seeds in a bowl.

Here’s my pro tip: make this while the ribs marinate so the flavors can party together in the fridge. The cabbage softens slightly and everything gets beautifully acquainted. Just give it a fresh toss before serving to wake up those flavors.

Now pile those sizzling ribs high, top with a generous scoop of slaw, and get ready for the best Korean BBQ experience this side of Seoul!

Expert Tips for the Best Korean BBQ Beef Short Ribs with Kimchi Slaw

After making this dish more times than I can count, I’ve picked up some game-changing tricks that’ll take your Korean BBQ from good to “Oh my god, what IS this?!” good:

• Marinate overnight if possible – Those thin ribs soak up flavor like sponges, and 24 hours transforms them into something magical
• Watch the grill like a hawk – At 4 minutes max per side, these cook FAST. One extra minute can mean the difference between juicy and jerky
• Taste your kimchi first – Older, funkier kimchi makes a bolder slaw, while fresh kimchi keeps it bright. Adjust gochujang accordingly for your perfect heat level
• Pat ribs dry before grilling – Just a quick blot helps prevent flare-ups from the sugary marinade

Trust me – these little touches make all the difference between good Korean BBQ and “when can we have this again?!” status.

Serving Suggestions for Korean BBQ Beef Short Ribs with Kimchi Slaw

Oh, the fun part – plating this masterpiece! I always pile those glistening ribs high with a generous scoop of kimchi slaw right on top. Don’t be shy with the slaw – that tangy crunch is everything. Steamed white rice is non-negotiable – it soaks up all that glorious marinade juice pooling on the plate. For a full Korean BBQ experience, add some classic banchan like spicy cucumber salad or pickled radishes. My kids go nuts when I serve this with extra kimchi and a bowl of steaming doenjang jjigae (soybean paste stew) on the side – total restaurant vibes at home!

How to Store and Reheat Korean BBQ Beef Short Ribs with Kimchi Slaw

Okay, confession time – leftovers rarely happen in my house because we devour this dish too fast! But when they do, here’s how to keep everything tasting fresh: Store the ribs and slaw separately in airtight containers in the fridge – they’ll keep for about 3 days. For the ribs, gently reheat in a skillet over medium-low heat with a splash of water to keep them juicy, or microwave in 30-second bursts. The slaw? Always serve it cold – that tangy crunch is half the magic! Trust me, the flavors actually get better overnight as everything mingles.

Korean BBQ Beef Short Ribs with Kimchi Slaw Nutrition Information

Just a quick note – while I love sharing this recipe, I’m not a nutritionist! Exact nutritional values can vary based on your specific ingredients and brands. This dish packs protein from the beef and gut-friendly probiotics from the kimchi, but I’ll leave precise calculations to the experts.

Frequently Asked Questions

I get so many questions about this recipe – here are the ones that pop up most often from fellow Korean BBQ lovers:

Can I bake the ribs instead of grilling? Absolutely! For oven ribs, broil on high about 4 inches from the element for 3-4 minutes per side – watch them like a hawk though because that sugar burns fast. A grill pan works great too if you want those char marks.

What if I don’t have gochujang? No panic! Mix 1 tbsp sriracha with 1/2 tsp sugar – it won’t be quite the same depth, but gives that sweet-heat kick. Or if you’ve got regular chili paste, add a teaspoon of honey to balance it out.

Kimchi substitute for the slaw? Try quick-pickled veggies! Toss shredded cabbage with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes. Let sit 30 minutes – it’s fresh and crunchy with a similar tang.

How do I prevent flare-ups? Blot excess marinade off the ribs before grilling and keep a spray bottle of water handy. If flames jump up, just move the ribs to a cooler part of the grill – no need for alarm!

Share Your Korean BBQ Creation

Did you make these Korean BBQ beef short ribs? I’d love to see your masterpiece! Snap a photo of those gorgeous caramelized ribs piled high with kimchi slaw and tag me on Instagram – nothing makes me happier than seeing your creations. And if this recipe rocked your world like it does mine every time, drop a quick rating below. Your feedback helps other BBQ lovers discover this flavor bomb too!

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