Braised Korean-Style Beef Short Ribs with Gochujang and Soy

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

Prep: 20 min Cook: 180 min Serves 6 Korean cuisine 520 cal/serving

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Ingredients

3 lbs beef short ribs
0.5 cup soy sauce
3 tbsp gochujang (Korean chili paste)
2 tbsp brown sugar
5 garlic cloves, minced
1 tbsp ginger, grated
2 cups water
1 tbsp sesame oil
3 stalks green onions, sliced
1 tbsp toasted sesame seeds

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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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.