For my Bulgogi Korean BBQ Short Ribs my secret flavor weapon is apple sauce. This adds a sweet and sour flavor, a thickening quality to the marinade, and enhances the caramelization while under the broiler, or better yet, grilled for some superb BBQ.
I hope everyone out there survived a fun and exciting New years Eve celebration. While these take a four hour marinade, you can start these now and be prepared for a grubbing dinner later. In the meantime maybe a breakfast like these Savory Egg Clouds or my Chipotle Cheddar Biscuits with Chorizo Sausage Gravy should set things straight.
For these I use the thin cut, bone in short ribs. Having the bone still in adds so much more flavor, as is the case with any meat like chicken, leg of lamb etc. You get it, right? These are great because I get that wonderful beef flavor, but am not eating a lot of meat. It seems the older I get the less beef I eat. So, like all things, I eat it in moderation because it is delicious. Especially marinated and grilled like these Bulgogi Korean BBQ Short Ribs.
MY LATEST VIDEOSThe beef short ribs should be marinated a minimum of 4 hours, but usually I do overnight. If you can’t find short ribs, feel free to use flank steak sliced thin than then marinate.
I like to start this over the weekend when I am thinking of what meals to prepare for the week. That way I can have it in the next day or two all marinated and just put these short ribs on the grill. A little planning goes a long way.
In a blender add all the marinade ingredients and purée until smooth. I pour this into a ZipLoc plastic bag or bowl, add the short ribs and marinate covered for at least 4 hours, but overnight preferable for maximum flavor.
When ready to grill or broil these get the gas or charcoal grill to 350°F. Shake any excess marinade off short ribs. Grill turning once, about 4 minutes per side. Feel free to baste during the cooking process so the edges get caramelized and get crispy.
Allow the Bulgogi Korean BBQ to rest for 5 minutes then I cut the meat across the grain thin, but feel free to eat off the bone. Serve with green onions on top and steamed rice. Enjoy!
- 1 lb beef short ribs bone in
- 4 green onions + 1 green top only for garnish
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup apple sauce
- 2 tbsp rice wine vinegar
- 3 tbsp fresh crushed ginger
- 3 cloves garlic
- 2 tbsp toasted sesame seeds See Note 1
- 2 tbsp sesame oil
- In a blender add all the marinade ingredients and purée until smooth.
- In a ZipLoc or bowl add short ribs and marinate covered for 4 hours, but overnight preferable for maximum flavor.
- Heat gas or charcoal grill to 350°F. Drain excess marinade off short ribs. Grill turning once, about 4 minutes per side. The edges with caramelize and get crispy.
- Allow the meat to rest for 5 minutes then I cut the meat across the grain thin, but feel free to eat off the bone. Serve with green onions on top and steamed rice.
- Toast sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.
Thank you Kevin!!! Marinated overnight and they were outrageous!! Going to try this with Country cut Pork Rib next… for it seems one cant go wrong with this recipe no matter the meat. Your Awesome 😀
Thanks so much Jeremy! I like your thinking with that pork rib, need to try myself! Cheers. 🙂
Kevin–
This dish was wonderful–I absolutely hate braising short ribs that end up tasting like pot (chuck) roast! Your recipe was spot on–I checked the temperature and took them off the grill at 125 degrees –they were absolutely tender and medium rare!
Just wanted to share a secret on the applesauce–my aunt (who didn’t cook often) put applesauce in her beef meatballs and meatloaf which I thought was rather strange. However both were incredibly tender and moist–which I believe might be due to the mildly acidic nature of apples breaking down the connective tissue in the beef (like apple cider vinegar does when added to an raw egg for pastry recipes).
When I saw this in your recipe, I thought it might have the same result…and they were just as tender as you noted..do you think it contributed?
Thanks so much Maria I always appreciate someones take on a dish. I think you’re right on that, too. Here’s to a fun, safe and tasty 4th of July weekend! 🙂
Calling all Moms who have kids who are PICKY EATERS! My name is Mary and I have two kids. One who is a great eater and the other one I have to beg to eat! I made these Korean short ribs for my son Mason who is my picky eater, and he LOVED THEM! He actually asked for seconds and thirds the night I made them. He even asked me to make them again, which is something he never says! I went to bed so happy that my boy ate so well!!!! Thank you Kevin! With your recipes, I am going to put a few needed pounds on him!!!! You are the best!!!!!! A very happy mom, Mary
THANK YOU Mary. You rock cooking up all these new dishes for the family. Isn’t it fun to make people smile when you serve up tasty food? I love it! 🙂
This is a really fabulous recipe, so bold and full of flavour. I could eat this all the live long day. I haven’t made short ribs in far too long.
Hi there Kim and thanks. I hope you give them a try and cheers to a fantastic 2016!
There’s nothing better than sticky short ribs!! These looks absolutely phenomenal Kevin! YUM!
Thanks Dini – finger lickin’ good stuff! 🙂
Fabulous take on Bulgogi, which is one of my favourite Korean beef recipes! Your ribs looks fabulous and I am pinning for our next rib night!
Thanks Ange, appreciate it. Finger lickin’ good stuff!
These are calling my name, Kevin – some of my favorite flavors and the texture of that sauce looks like sticky goodness.
Finger lickin’ good indeed Marissa. Thank you 🙂
Intriguing recipe! Love your site mission on bold flavors! This recipe looks so flavorful and delicious and pretty!! I’m enticed! The applesauce caramelizing and the marinade ingredients have GOT to be delicious! I can’t wait to get this on the table for my hubby!
Thank you Diane for the kind words. It does deliver in the flavor department. Happy New Year to you both. 🙂
These look amazingly inviting…what a lovely shot. I bet they taste just as good. I will be looking for that sour dough bread recipe here 🙂
Thank you so much Manal. I actually did an entire 6 part series on sourdough. Here is a link to my French Style Round Sourdough Bread. I hope you enjoy! Happy New Year!
Thank you indeed… I hope I will include it in next months schedule and will let you know how it goes 🙂 Happy New Year to you too
This reminds me that I haven’t made short ribs in oh, forever it seems like. And are you just teasing me with the whole “put them on the grill” thing? It’s a high of 20° (if that) here tomorrow. You know I love grilling, but that’s a bit below my level. Maybe I’ll just place an order for these at Chez Kevin. Looks tasty! #WolfpackFrenchRibs?
There’s always the broiler, right? It’s actually been down to 38° here, but I hear ya, 20° is way too low for me!
If broiling, are the instructions for cooking (about 4 minutes per side) the same? Thanks
Hi there. Where grilling has the heat coming from beneath the food, broiling has the heat source coming from above. I would use the same cooking time, but to be sure, maybe remove one and cut to see desired doneness a minute earlier than grilling. If meat is still too red, continue cooking another minute.
I so love bulgogi but have never attempted to make it myself. I’m feeling inspired. Thanks for sharing.
Thanks Cristie, while it’s usually made with thinly sliced beef, I like the meatiness of the short rib. Let me know what you think and Happy New year!
It looks delish! Would love some! 🙂
Thank you Daniela. Happy New Year!
Looks so delicious! I like how you added apple sauce in the recipe. Nice!
By the way, the name of this type of Korean BBQ (the beef short ribs) is called Galbi.
Bulgogi is a dish made with paper thin boneless beef cut (Sirloin or ribeye cuts are most popular). People are often confused with these two Korean beef dish.
Holly, thanks so much for giving me the correct name for this when using ribs. I have been making this with the bone in ribs and thinly sliced flank steak and never knew the difference in meat meant different names! Happy New Years!
Hey Kevin! These are making my mouth water – I love Korean BBQ! Like you I don’t eat as much of any meat as I used to. Then again, I don’t eat as much of anything as I did when I was younger and more active. I still eat everything I want, just in smaller quantities. 🙂 I really like your changes to the blog, nice and clean!
Thanks Dorothy, appreciate the feedback on the site.
Sorry I meant Kevin 🙂
Awesome one Simon! Love all these ingredients!
Thanks Derek, Happy New Year!
This really sounds delicious! You got me at bbq but it won’t let me go! I’d like to try these 🙂
Thanks Simon, a great way to start the new year – Sweet, sticky ribs!