These Spicy Korean Beef Ribs are marinated with Garlic, Ginger, Rice Wine and the fiery Korean Gochujang Chili Paste before being grilled.

These delicious ribs can serve as an appetizer, a snack, or one dish in a larger meal. The recipe itself is not a standard, or classic representation of a specific dish, by any means, but the rib cut used here, as well as the use of Gochujang and other seasonings, makes this a very Korean style preparation. Aside from the time it takes to marinate the meat, the recipe here is about as simple as things get.

Ingredient Notes for Spicy Korean Beef Ribs

The cut of ribs used here are known as ‘Flanken-cut Ribs’ and are popular in Korean Barbecue cookery. You can see below what these look like, but they are best described as being cut across the bones of the rib-cage so as to produce strips which contain cross-sections of the bone, rather than being lengths of bone with the intercostal meat between them. They cook very quickly and are especially suited to the grill.

How to Make Spicy Korean Beef Ribs

To make the marinade, simply blend together all the ingredients except the ribs and stir well.

Being so thin, these ribs take up the flavor of the marinade very well. You can do a nice job by marinating for an hour or two, but I find the results are better if you put them in the fridge over night.

These Ribs work best on a barbecue or similar grill. If you have this option, they need to be grilled at a high flame for about 4 to 5 minutes on each side until you get a little charring here and there.

If you cannot barbecue, you can do as I have done here and use the oven. Pre-heat the oven to 450 degrees Fahrenheit and bake for about 15 to 18 minutes, turning once during the process. If desired, you can pass them under the broiler for a minute or two to get the same sort of char as you would on the grill.

These are very nice served with Rice and a selection Banchan side-dishes like Kimchi, Salted Radish Banchan, or Spicy Dried Squid. Alternatively, you could go more Western and serve with Bread, and Cole Slaw, or even a Home-made Sauerkraut.

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