Grilled Korean Gochujang Short Ribs

In a medium bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper until smooth.

Place the beef short ribs in a large zip-top bag or shallow dish. Pour the marinade over the meat and toss until evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning the ribs once or twice for even flavor.

Preheat your grill to medium-high heat (about 450°F). Remove the short ribs from the marinade and let any excess drip off. Grill for 3–5 minutes per side until nicely charred and cooked to your preferred doneness. Avoid overcooking, as thin-cut short ribs cook quickly.

Transfer the grilled ribs to a serving platter and let them rest for about 5 minutes. Sprinkle with sliced green onions and toasted sesame seeds before serving. Serve hot with steamed rice, lettuce wraps, kimchi, or your favorite Korean-inspired side dishes.