NYC Korean BBQ Short Ribs on Arteflame Grill

Introduction

Inspired by the legendary Korean BBQ restaurants of New York City, this recipe transforms succulent short ribs into caramelized, smoky perfection right on your Arteflame Grill. With a quick marinade full of bold Korean flavors, and searing at over 1,000°F on the center grill grate, you'll achieve restaurant-quality results in your own backyard. The Arteflame’s flat top griddle finishes the ribs evenly and lets you grill every part of your meal at the same time. It’s grilling made simple, delicious and unforgettable.

Ingredients

• 3 lbs flanken-cut beef short ribs (about 1/2” thick, cross-cut)
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 2 tablespoons gochujang (Korean chili paste)
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds (for garnish)
• Butter for cooking (no olive oil)
• Optional: kimchi, grilled scallions, or grilled bok choy for serving

Instructions

Step 1: Get the Arteflame Grill Ready

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins with a match or lighter.
4. Let the fire burn for about 20 minutes until the center grill grate reaches over 1,000°F and the cooktop is evenly heated.

Step 2: Make the Marinade

1. In a mixing bowl, combine soy sauce, brown sugar, rice wine vinegar, sesame oil, grated ginger, minced garlic, and gochujang.
2. Whisk the mixture until sugar dissolves and everything is well blended.

Step 3: Marinate the Short Ribs

1. Place the short ribs in a resealable bag or container.
2. Pour the marinade over the ribs, ensuring they are fully coated.
3. Marinate in the fridge for at least 4 hours, preferably overnight.

Step 4: Sear the Ribs

1. Remove ribs from marinade and let excess marinade drip off.
2. Add a little butter to the center grill grate of the Arteflame.
3. Place ribs on the center grate to sear, about 1–2 minutes per side for a deep crust.

Step 5: Finish on the Flat Cooktop

1. Once seared, move the ribs to the outer flat cooktop to finish cooking.
2. Cook until internal temperature reaches about 135°F for medium-rare (remove at 120°F to account for carryover cooking).
3. Let rest for 10 minutes before slicing.

Step 6: Garnish and Serve

1. Sprinkle with sesame seeds and green onions.
2. Serve with grilled side vegetables like bok choy, mushrooms, or kimchi.

Tips

• Use butter for grilling instead of oil—it enriches the meat's flavor and crisps beautifully on the Arteflame.
• Make sure the searing grate is glowing hot before the meat goes on—it locks in the juices instantly.
• Move ribs to cooler zones on the cooktop to avoid overcooking; the Arteflame’s design makes it easy to find the right spot.
• Always rest your meat after grilling—it finishes cooking and redistributes juices.
• Prepare all sides on the same grill surface for full-flavor experience and less cleanup.

Variations

1. Spicy Garlic Ribs: Add 2 tablespoons of Korean red pepper flakes and extra garlic for bold heat and aroma.
2. Honey-Ginger Ribs: Replace brown sugar with honey and double the ginger for a sweet, zesty twist.
3. Sake-Soy Ribs: Substitute rice wine vinegar with sake; it adds unique depth and tenderizing effect.
4. Smoky Chipotle Ribs: Add 1 tablespoon chipotle in adobo and reduce gochujang for a smoky, pepper-forward profile.
5. Citrus-Soy Ribs: Add juice of one orange and zest to the marinade for light, tangy Korean BBQ.

Best pairings

• Grilled bok choy or scallions with sesame oil drizzle
• Crispy kimchi pancakes from the flat top
• Pickled daikon and spicy cucumber salad
• Cold Korean soju or a light lager beer
• Jasmine or sticky rice grilled on banana leaves

Conclusion

NYC-style Korean BBQ has never been this easy or this flavorful. With the Arteflame Grill, you get high-heat searing and even flat-top cooking all in one outdoor masterpiece. When done right with fresh ingredients, good firewood, and a butter-seared touch, these short ribs won’t just impress your guests—they’ll turn your backyard into a Korean bbq haven.