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+ servings
korean flanken short ribs on plated bed of white rice
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5 from 1 vote

Flanken Ribs with Bulgogi Sauce

Flanken ribs with bulgogi sauce is a quick way to enjoy Korean BBQ at home. If you love beef bulgogi, make this flanken short ribs recipe!
Prep Time5 minutes
Cook Time15 minutes
Marinating Time4 hours
Course: main dishes
Cuisine: Asian, korean
Servings: 4
Author: Kevin


  • 1 lb flanken short ribs



  • 1 scallion green part only, thinly sliced


  • Add all marinade ingredients to a blender and purée until smooth.
  • Place short ribs into a bowl or zip top plastic bag and pour the marinade over. Cover or seal the top and refrigerate for a minimum of 4 hours, or overnight (12 hours tops).
  • Heat gas, charcoal or pellet grill to 350°F. (See Note 1 for other cooking options)
  • Shake excess marinade from short ribs and place on grill grates. Grill on first side for 4 minutes, then flip ribs over and cook for an additional 4 minutes. The edges will caramelize and become crispy.
  • Allow the meat to rest for 5 minutes, then cut thin slices across the grain. Garnish with sliced green onions and serve over steamed rice.


Other cooking options - 
No matter which cooking method you use, the cook time for flanken ribs is the same; 3-4 minutes per side.
  • On a gas, charcoal or pellet grill, cook the ribs at 350°F
  • For a smoker, set the temperature to 400°F
  • An oven broiler only has one setting
  • Stovetop - Use high heat and a cast iron grill pan or skillet. Allow pan to get searing hot before adding the ribs


Calories: 429kcal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1706mg | Potassium: 617mg | Fiber: 2g | Sugar: 31g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 4mg