Sticky heat, tender beef, and a glaze that behaves like lacquer.
Short ribs like commitment. The thin flanken-cut kind, however, will give you drama in under an hour if you treat the marinade like a contract.
Gochujang brings heat, sweetness, and fermented depth. Soy does the seasoning. Brown sugar makes the edges lacquer. Garlic and ginger enter because they know what they did.
Cook hot. Flip once. Let the glaze darken. Char is welcome. Ash is not.
Mix marinade. Stir gochujang, soy, sugar, sesame oil, garlic, and ginger into a paste.
Coat ribs. Rub over short ribs. Let sit 20 minutes if you have time. If not, proceed with conviction.
Heat the pan. Use cast iron or a grill pan over high heat. It should be properly hot.
Sear. Cook ribs in batches until caramelized and just cooked through. Two to three minutes per side.
Finish. Rest briefly. Scatter scallions and sesame. Serve with rice and something crisp.
Thin-cut ribs cook quickly because more surface area meets heat.
Sugar and chili paste caramelize into a sticky glaze under high heat.
A short rest keeps the juices from running out the second you cut in.