Sink your teeth into these meaty little bites. Umami-dusted grilled Korean short ribs paired with roasted poblanos, blistered tomatoes, and of course, a fried egg makes for a savory recipe you won’t want to stop eating!
A classic favorite campfire recipe is flanked short ribs made on the grill. They are hearty and fun to chew on, they pick up flavor incredibly well, and are ideal for cooking over live five, where you can move from indirect to direct heat. They never disappoint!
Unlike traditional galbi, which are short ribs marinated in Korean ingredients and grilled, this is a much simpler recipe just to show off these tasty little beef ribs.
What are Korean Short Ribs?
These bone-in beef ribs aren’t exactly what most people are used to when they think of short ribs. And that’s because, well, they aren’t alike at all. Other than that, they are both cut from the rib…
European-style short ribs are thick, usually over 1 1/2″ thick stout beefy bites, ideal for low and slow cooking, like braising. They can come bone-in or boneless, and when given time for the connective tissues to break down in a long slow cook, they are fork-tender.
Korean style, or flanken, short ribs are a strip of beef cut long and skinny, across the rib, with the bones in. They are under 1/2″ thick and usually over 5″ long. They are most commonly associated with Korean Kalbi (beef galbi), a delicious BBQ dish you won’t be able to get enough of.
But just like their stout cousin, they need a little TLC and plenty of cook time for savory bites.
Ingredients to Make Flanken Ribs
To make this incredible dish enjoyed in Korean homes, here’s what you need.
For the Short Ribs
For the Fried Egg Breakfast
- Poblano Peppers
How to Make This Korean Short Rib Recipe
Prep the Flanken Short Ribs
Start by whisking together your umami blend, brisket rub, and salt in a medium bowl. Season the ribs liberally with the mixture, coating both sides. Prep your charcoal grill by arranging the coals on one side of the grill. You want indirect heat! Place the grill grate on top, then clean and oil the grate.
Grill the Short Ribs
Place ribs on the cooler side of the hot grill. While cooking, flip the flanken short ribs a few times to cook evenly. When the ribs are close to being done (around 190 degrees f), move them to the hot side of the grill. Let them get a good sear before flipping them to avoid flare-ups. You’ll want to grill the meat until it reaches an internal temperature of 200 to 205 degrees. After removing it from the grill, let the meat rest.
Grill the Eggs, Peppers, and Tomatoes
While your ribs are grilling, heat a well-seasoned cast iron skillet over the grill. Add oil if the cast iron is not well seasoned. Place the peppers on the hot side of the grill and char them well on both sides. Remove them from the heat and wrap them in foil to steam. Char your tomatoes the same way. Fry an egg on your skillet and remove from heat. Peel the skin from the peppers and remove the seeds. Chop them up to serve with the eggs. When the meat is done, serve the grilled short ribs with sliced pepper, charred tomatoes, and fried eggs. Garnish with cilantro and sliced scallions if you wish.
Girl Carnivore Expert Recipe Tips
The Best Way to Cook Korean Short Ribs
Flanken short ribs have a ton of connective tissue running through the thin cuts. Because of this, cooking them to 145 is rarely enough time for the meat to become more edible. These ribs are much better taken past our desired ‘rare’ to around 200 – 205 degrees.
The longer cook allows the tissues to break down and the meat to become mouth-wateringly good (but because these are so thin, ‘longer’ isn’t really that long).
For this, grilling over indirect heat (a 2-zone fire) is the perfect solution. The low heat allows the beef to cook until tender, and the finishing sear adds that char that makes chewing on these beefy bites so good. Those grill marks add to the savory flavors.
What to Serve with Grilled Korean Short Ribs
The grilled short ribs are a delicious addition to a campfire breakfast. Serve them up with eggs (scrambled, fried, or over easy) for a simple, on-the-go meal. Add peppers and tomatoes for a filling first meal of the day.
If you are serving them for lunch or dinner, try a side of steamed jasmine rice, stir-fried vegetables, cucumber salad, potato salad, or pickled radish. They also go great with campfire potatoes or Dutch oven mac and cheese. These combinations make for great backyard bbqs. You could even chop them up and put them in a meat lovers skillet frittata!
Leftovers and Reheating
To store your leftover short ribs, place them in aluminum foil in the fridge or an airtight container. When you want to reheat them, toss them on the grill for a few minutes or preheat your own to 375. Lay the ribs on a lined baking sheet on the oven rack and pop them in the oven for 5 to 8 minutes to warm them.
Depending on the thickness of the meat, grilling the short ribs may take up to an hour and a half.
Korean-style short ribs, also known as flanken-style ribs, have a thick strip of meat that runs across four or five bones. This strip is about a half-inch thick and is the ideal cut for Korean short ribs.
English-cut beef short ribs have a thick piece of meat sitting on top of the bones.
If you prefer to cook without the bone-in, you can find boneless cuts at your local grocery store. However, they are normally thicker fatter ribs, which require a longer time for the meat to become tender. You could par freeze and cut up into bite-size pieces if needed too, but we recommend sticking with flanken-style short ribs for this recipe.
You can absolutely use a gas grill to make your Korean short ribs. Set up a 2 zone fire and make sure to grill these ribs hot and fast, flipping them often for the best results.
When looking for tasty Korean BBQ, this recipe should be a top choice for anyone just starting out. Perfect for special occasions or a simple camping meal, this recipe just calls for an outdoor grill and some patience. The best part is the flavor! Once the meat is done cooking, you have a decadent piece of meat to savor.
Add this popular Korean dish to your meal rotations, or hang onto it the next time you hit the road and sleep under the stars.
Easy Grilled Korean Short Ribs
For the Korean-Style Short Ribs
For the Fried Egg Breakfast
- 3 poblano peppers
- 1 lbs tomatoes, on the vine
- 8 eggs
Prep the Flanken Short Ribs
- Whisk the Ooomami umami blend, brisket rub, and salt together in a bowl.
- Season the ribs liberally with the blend, coating boath sides.
- Prepare your grill for indirect heat, arranging the coals to one side of the grill and allow the grills to come to a level and even heat.
- Place the grill grate on top, and clean and oil the grate.
Grill the Short Ribs
- Place the ribs on the cooler side of the grill.
- Flip the flanken short ribs a few times, while grilling, to cook evenly.
- When the ribs are almost done, around 190 degrees, move them to the hot side of the grill, and allow them to get a good sear, flipping often to avoid flare-ups.
- Grill to around 200 – 205.
- Remove from grill to rest.
Grill the Eggs, Peppers and Tomatoes
- While the Korean short ribs are grilling, heat a well seasoned cast iron skillet over the grill.
- If the grill is not well seasoned, oil to coat.
- Place the peppers over the hot side of the grill, and char on all sides, rotating as needeed.
- Remove the peppers from heat and tent in foil to steam
- Char the tomatoes.
- Crack the eggs into the pre-heated skillet and fry to desired doneness.
- Remove the eggs fromt the heat.
- Peel the skins from the peppers, seed, and roughly chop to serve.
- Serve the grilled short ribs with the sliced grilled peppers, charred tomatoes, and fried eggs.
- Garnish with cilantro and sliced scallions if desired.