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Flavorful Grilled Korean BBQ Short Rib Plate Easy Homemade Recipe with Pickled Daikon

Korean BBQ short ribs - featured image
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This recipe features tender, caramelized Korean BBQ short ribs paired with crisp, tangy homemade pickled daikon. It’s quick, easy, and perfect for a flavorful meal that impresses.

Ingredients

Scale
  • 2 pounds flanken-cut beef short ribs (well-marbled)
  • 1/2 cup soy sauce (Kikkoman preferred)
  • 2 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil
  • 2 stalks green onions, thinly sliced
  • 1/4 cup grated Asian pear (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons rice wine or mirin
  • 1 medium daikon radish, peeled and julienned
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon red chili flakes (optional)

Instructions

  1. Prepare the marinade: In a large bowl, combine 1/2 cup soy sauce, 2 tablespoons brown sugar, minced garlic, grated ginger, 1 tablespoon sesame oil, sliced green onions, grated Asian pear, black pepper, and rice wine or mirin. Mix well until sugar dissolves (about 5 minutes).
  2. Marinate the short ribs: Trim excess fat from the ribs and add to the marinade. Toss to coat evenly. Cover and refrigerate for at least 2 hours, ideally overnight.
  3. Make the pickled daikon: Peel and julienne the daikon. In a separate bowl, whisk rice vinegar, water, sugar, salt, and optional chili flakes until dissolved. Add daikon, stir, transfer to a container, and refrigerate for at least 30 minutes, ideally a few hours.
  4. Preheat grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates.
  5. Grill the short ribs: Remove ribs from marinade, shake off excess, and grill 3-4 minutes per side until caramelized and cooked to preferred doneness. Avoid overcrowding.
  6. Rest the meat: Let ribs rest on a plate for 5 minutes to redistribute juices.
  7. Plate and serve: Arrange ribs on a platter, spoon pickled daikon on the side, and garnish with extra green onions or toasted sesame seeds if desired.

Notes

Marinate ribs overnight for best flavor. Let pickled daikon sit for a few hours or overnight for optimal crunch and tang. Avoid flipping ribs too often to develop a good crust. Rest meat after grilling to keep it juicy. For gluten-free, substitute tamari for soy sauce and use gluten-free rice wine.

Nutrition

Keywords: Korean BBQ, short ribs, grilled ribs, pickled daikon, Korean recipe, BBQ marinade, easy Korean dinner

Find it online: https://twirltaste.com/flavorful-grilled-korean-bbq-short-rib-plate-easy-homemade-recipe-with-pickled-daikon/