Braised Korean-Style Beef Short Ribs with Gochujang and Soy
Rich and tender beef short ribs slowly braised in a spicy-sweet Korean sauce featuring gochujang and soy for deep umami flavor. This korean-inspired beef ready in about 200 minutes pairs beef short ribs, soy sauce, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef short ribs
- 0.5 cup soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar
- 5 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 cups water
- 1 tbsp sesame oil
- 3 stalks green onions, sliced
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Preheat oven to 325°F. In a large Dutch oven over medium-high heat, brown 3 lbs beef short ribs on all sides, about 3 minutes per side. Remove ribs and set aside.
- Step 2: In the same pot, add 0.5 cup soy sauce, 3 tbsp gochujang, 2 tbsp brown sugar, 5 minced garlic cloves, 1 tbsp grated ginger, and 2 cups water. Stir to combine and bring to a simmer.
- Step 3: Return the short ribs to the pot, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours until meat is fork-tender.
- Step 4: Remove ribs and skim excess fat from the sauce. Stir in 1 tbsp sesame oil. Serve ribs topped with sliced 3 green onions and 1 tbsp toasted sesame seeds for garnish.
Frequently asked questions
How long does Braised Korean-Style Beef Short Ribs with Gochujang and Soy take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Korean-Style Beef Short Ribs with Gochujang and Soy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.
Can I substitute ingredients in Braised Korean-Style Beef Short Ribs with Gochujang and Soy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Korean-Style Beef Short Ribs with Gochujang and Soy for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Korean-Style Beef Short Ribs with Gochujang and Soy?
Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Grilled Korean-Style Beef Short Ribs with Sesame Scallion Sauce
Spicy Korean-Style Beef Bulgogi Stir Fry
Pan-Seared Korean Beef Short Ribs with Gochujang Glaze
Korean-Inspired Beef Bibimbap Bowl with Gochujang Sauce
Slow-Cooked Korean Beef Short Ribs with Gochujang Glaze
Smoky Korean Beef Stir-Fry with Gochujang
Equipment for this recipe
Top-rated tools to make this recipe successfully.
