Spicy Korean Beef Short Ribs

Why This Spicy Korean Beef Short Ribs Works

During the long rest in the fridge, the soy sauce, vinegar, and gochujang soak deep into the short ribs. Salt from the soy sauce and the acid from the rice vinegar start to loosen the meat fibers, so the ribs don’t tighten up as much on the grill. Honey sticks to the outside of the ribs and clings to the meat, so the paste-like marinade stays on instead of sliding off.

Once the ribs hit the hot grill, the outside dries a little and the honey and gochujang start to brown. That sticky coating forms a crust that holds in a lot of the juices. As the fat in the short ribs warms up, it melts slowly and runs through the meat, so the inside stays moist and soft instead of chewy.

While they rest off the grill, the hot juices settle back into the ribs instead of spilling out on the cutting board. The meat relaxes a bit more, so each bite is tender, juicy, and coated in that spicy-sweet layer.

Mistakes To Avoid

Letting the ribs sit in the marinade for only an hour or so leaves the meat seasoned on the outside but bland and tight inside. The salt and liquids don’t have time to move into the meat, so the surface chars fast while the center stays chewy instead of loosening up.

Putting the grill on very high heat from the start often burns the gochujang and honey before the ribs cook through. The sugar in the marinade darkens too fast, so the outside turns bitter and black while the meat near the bone stays tough and underdone.

Skipping the step of shaking off excess marinade sends too much sauce onto the grill at once. The marinade drips, flares up, and scorches, leaving a harsh, burnt crust and sometimes a sooty taste on the ribs.

Grilling the ribs and cutting into them right away causes the juices to run straight out. The meat then feels drier and a bit stringy, instead of staying moist and slightly bouncy when bitten.