Graduation Party Gochugaru Soy Short Rib Marinade

Name: Graduation Party Gochugaru Soy Short Rib Marinade
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup (240 ml) soy sauce; 3 tablespoons (30 g) gochugaru (Korean red chili flakes); 6 cloves (30 g) garlic cloves, minced; 2 tablespoons (20 g) fresh ginger, minced; 3 tablespoons (45 ml) sesame oil; 2 tablespoons (20 g) sesame seeds; ¼ cup (50 g) brown sugar, packed; 2 tablespoons (30 ml) rice vinegar; 4 (40 g) scallions, chopped; ½ medium (100 g) Asian pear, grated (optional)

From the MyKitchenBank Kitchen

A bold, umami-rich Korean marinade for short ribs that combines the smoky heat of gochugaru (red chili flakes) with salty soy sauce, aromatic garlic and ginger, and nutty sesame. Rounded out with subtle sweetness from brown sugar and Asian pear, this marinade creates tender, flavorful ribs perfect for a celebration meal. Marinate overnight and grill over medium-high heat for restaurant-quality results.

Prep: 15 min
Cook: 15 min
Wait: 4 hr 15 min
Total: 4 hr 45 min
Makes: Enough marinade for 4–5 lbs (1.8–2.3 kg) of short ribs, serves 4

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Steps

Before you start

Prepare 4–5 lbs (1.8–2.3 kg) of beef short ribs and have a large container or Ziploc bags ready for marinating
Plan ahead: short ribs need at least 4 hours to marinate, but overnight (8+ hours) is strongly recommended for best flavor
Preheat your grill 15 minutes before cooking to ensure even, consistent heat
Read through the full recipe timing—marinating happens overnight, so plan your schedule accordingly

1
Prepare aromatics
- Mince 6 garlic cloves into small, uniform pieces.
- Peel fresh ginger and mince 2 tablespoons (20g) until fine.
- Chop 4 scallions into 1/4-inch (0.5 cm) slices, separating the white and light-green parts from the dark-green tops (save the greens for garnish).
- If using pear, grate 1/2 medium Asian pear on the large holes of a box grater to yield about 100g (1/2 cup).
- Set all aromatics aside.
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Ready when: Garlic and ginger are finely minced, scallions sliced, pear grated if using
Tip: Mince garlic and ginger finely so they distribute evenly throughout the marinade and don't clump when coating the ribs
2
Mix dry components
- In a medium mixing bowl, add 3 tablespoons (30g) gochugaru, 2 tablespoons (20g) sesame seeds, and 1/4 cup packed (50g) brown sugar.
- Whisk together for about 30 seconds until the brown sugar lumps dissolve and the gochugaru is evenly distributed throughout.
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Ready when: Dry ingredients are evenly mixed with no brown sugar lumps
3
Whisk wet ingredients
- In another bowl (or rinse and reuse the same bowl), add 1 cup (240 ml) soy sauce, 3 tablespoons (45 ml) sesame oil, and 2 tablespoons (30 ml) rice vinegar.
- Whisk briskly for about 30 seconds until well combined.
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Ready when: Wet ingredients are fully combined
4
Combine all components
- Pour the wet mixture into the bowl containing the dry ingredients.
- Add the minced garlic, minced ginger, sliced scallion whites and light-green parts (reserve dark greens for garnish), and grated pear if using.
- Stir vigorously for 1–2 minutes until everything is completely incorporated and the marinade is deep reddish-brown in color with visible sesame seeds and aromatic pieces distributed throughout.
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Ready when: Marinade is uniformly mixed with no dry patches or lumps
Tip: Stir thoroughly to ensure the gochugaru is evenly distributed so each rib gets consistent heat and flavor
5
Marinate short ribs
- Pat 4–5 lbs (1.8–2.3 kg) of beef short ribs dry with paper towels (this helps them brown better during grilling).
- Place them in a large resealable container, heavy-duty Ziploc bag, or shallow dish.
- Pour the entire marinade over the short ribs, making sure to coat all sides evenly.
- Use your hands to massage the marinade into the meat and work it into any crevices.
- Cover or seal tightly and refrigerate.
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Tip: Marinate overnight if possible for best results. Short ribs can marinate in the fridge for up to 2 days without compromising texture
6
Prepare for grillingOven 400°F / 205°C
- Remove the container of marinated short ribs from the refrigerator about 15 minutes before you plan to grill.
- This allows them to come closer to room temperature, which promotes more even cooking throughout.
- While they rest, preheat your grill to medium-high heat (about 400°F / 200°C), and lightly oil the grill grates with a folded paper towel dipped in neutral oil.
- Reserve about 1/4 cup (60 ml) of any remaining marinade for basting during cooking if desired.
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Tip: Oil the grates thoroughly to prevent sticking. If using a charcoal grill, wait for coals to be medium-hot with a light gray ash covering; if using gas, ensure it's fully preheated
7
Grill short ribs
- Place the short ribs on the oiled grates with the marinated side facing down.
- Close the grill lid.
- For short ribs about 1.5 inches (4 cm) thick, grill for approximately 5–7 minutes on the first side without moving them—this builds a flavorful, caramelized crust.
- Flip the ribs carefully and grill for another 5–7 minutes on the second side.
- You can baste them lightly with reserved marinade during cooking if desired.
- Check the internal temperature by inserting a meat thermometer into the thickest part of the meat, away from the bone.
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Ready when: Internal temperature: 160°F (71°C) for medium doneness, 145°F (63°C) for medium-rare
Tip: Don't flip the short ribs too early or too often—let them develop a flavorful crust without moving them constantly. Patience rewards you with better browning

Good to know

Tips

Plan ahead: short ribs are best marinated overnight (8+ hours) rather than the 4-hour minimum, which allows flavors to penetrate deeper into the meat and makes it more tender
Don't discard leftover marinade—use it as a dipping sauce for the grilled short ribs, or reserve some for basting during grilling to build flavor
Adjust the heat level to suit your preference: for spicier short ribs, increase gochugaru to 4 tablespoons (40g); for milder, reduce to 2.5 tablespoons (25g)
Short ribs cook most evenly when they rest at room temperature for 15 minutes before grilling, which helps them heat through to the bone without overcooking the outer surface

Make ahead

The marinade can be made 1–2 days ahead and stored in an airtight container in the refrigerator. Marinate the short ribs at least 4 hours (ideally overnight, 8+ hours), and they can stay marinated in the fridge for up to 2 days before grilling without any loss of texture.

Storage & reheating

Uncooked marinated short ribs: Store in an airtight container in the fridge up to 2 days before grilling. Cooked grilled short ribs: Store in an airtight container in the fridge for up to 3 days. Reheat in a 325°F (163°C) oven for 10–15 minutes until warmed through, or gently warm in a skillet over medium heat.

Substitutions

gochugaru (Korean red chili flakes) → 1 tablespoon gochujang mixed with 1 tablespoon water. Gochujang is fermented and adds deep umami depth, but since it's paste instead of flakes, adjust the amount. The marinade will be slightly thicker and more textured.
sesame oil → 3 tablespoons vegetable oil or neutral oil (canola, grapeseed, or light avocado oil). You'll lose the nutty, toasted sesame flavor, but the marinade will still work well. Sesame oil is key for authentic Korean flavor, so use it if possible.
Asian pear → 1/2 regular pear, grated, or 1 tablespoon ketchup, or 1 tablespoon honey. Asian pears are traditional and help naturally tenderize the meat. Any of these alternatives provide sweetness, but the pear is preferred for both tenderness and authentic flavor.
rice vinegar → 2 tablespoons apple cider vinegar or distilled white vinegar. Similar acidity level works; rice vinegar has a slight sweetness that the others lack, but they're close functional substitutes.