Sink your teeth into these meaty little bites. Umami-dusted grilled Korean short ribs paired with roasted poblanos, blistered tomatoes, and of course, a fried egg makes for a savory recipe you won’t want to stop eating!

A classic favorite campfire recipe is flanked short ribs made on the grill. They are hearty and fun to chew on, they pick up flavor incredibly well, and are ideal for cooking over live five, where you can move from indirect to direct heat. They never disappoint!

Unlike traditional galbi, which are short ribs marinated in Korean ingredients and grilled, this is a much simpler recipe just to show off these tasty little beef ribs.

What are Korean Short Ribs?

These bone-in beef ribs aren’t exactly what most people are used to when they think of short ribs. And that’s because, well, they aren’t alike at all. Other than that, they are both cut from the rib…

European-style short ribs are thick, usually over 1 1/2″ thick stout beefy bites, ideal for low and slow cooking, like braising or smoked short ribs. They can come bone-in or boneless, and when given time for the connective tissues to break down in a long slow cook, they are fork-tender.

Korean style, or flanken, short ribs are a strip of beef cut long and skinny, across the rib, with the bones in. They are under 1/2″ thick and usually over 5″ long. They are most commonly associated with Korean Kalbi (beef galbi), a delicious BBQ dish you won’t be able to get enough of.

But just like their stout cousin, they need a little TLC and plenty of cook time for savory bites.

Ingredients to Make Flanken Ribs

To make this incredible dish enjoyed in Korean homes, here’s what you need.

For the Short Ribs

• Korean Style Short Ribs
• Girl Carnivore Oomami Powder
• Girls Can Grill Brisket Rub
• Salt

For the Fried Egg Breakfast

• Poblano Peppers
• Tomatoes
• Eggs

How to Make This Korean Short Rib Recipe

Prep the Flanken Short Ribs

Start by whisking together your umami blend, brisket rub, and salt in a medium bowl. Season the ribs liberally with the mixture, coating both sides. Prep your charcoal grill by arranging the coals on one side of the grill. You want indirect heat! Place the grill grate on top, then clean and oil the grate.

Grill the Short Ribs

Place ribs on the cooler side of the hot grill. While cooking, flip the flanken short ribs a few times to cook evenly. When the ribs are close to being done (around 190 degrees f), move them to the hot side of the grill. Let them get a good sear before flipping them to avoid flare-ups. You’ll want to grill the meat until it reaches an internal temperature of 200 to 205 degrees. After removing it from the grill, let the meat rest.

Grill the Eggs, Peppers, and Tomatoes

While your ribs are grilling, heat a well-seasoned cast iron skillet over the grill. Add oil if the cast iron is not well seasoned. Place the peppers on the hot side of the grill and char them well on both sides. Remove them from the heat and wrap them in foil to steam. Char your tomatoes the same way. Fry an egg on your skillet and remove from heat. Peel the skin from the peppers and remove the seeds. Chop them up to serve with the eggs. When the meat is done, serve the grilled short ribs with sliced pepper, charred tomatoes, and fried eggs. Garnish with cilantro and sliced scallions if you wish.

What to Serve with Grilled Korean Short Ribs

The grilled short ribs are a delicious addition to a campfire breakfast. Serve them up with eggs (scrambled, fried, or over easy) for a simple, on-the-go meal. Add peppers and tomatoes for a filling first meal of the day.

If you are serving them for lunch or dinner, try a side of steamed jasmine rice, stir-fried vegetables, cucumber salad, potato salad, or pickled radish. They also go great with campfire potatoes or Dutch oven mac and cheese. These combinations make for great backyard bbqs. You could even chop them up and put them in a meat lovers skillet frittata!