Korean-Style Braised Beef Short Ribs with Gochujang and Soy Glaze
Tender beef short ribs slowly braised in a rich, sweet-spicy sauce featuring gochujang and soy, accented by garlic and ginger for a deeply savory Korean regional flavor. This korean-inspired beef ready in about 205 minutes pairs beef short ribs, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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
- 2 tbsp vegetable oil
- 6 minced garlic cloves
- 2 tbsp grated fresh ginger
- 3 tbsp gochujang (Korean chili paste)
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 cups water
- 3 sliced green onions
- 2 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 3 lbs beef short ribs and sear for 4-5 minutes per side until deeply browned and caramelized. Remove ribs and set aside.
- Step 2: In the same pot, add 6 minced garlic cloves and 2 tbsp grated fresh ginger, sautéing for 1-2 minutes until fragrant but not burnt.
- Step 3: Stir in 3 tbsp gochujang, 1/3 cup soy sauce, 1/4 cup brown sugar, and 2 tbsp rice vinegar, cooking for another minute until the sauce is glossy and aromatic.
- Step 4: Return the seared beef short ribs to the pot and pour in 2 cups water to just cover the ribs. Bring to a simmer, reduce heat to low, cover, and braise gently for 2.5 to 3 hours until the meat is fall-off-the-bone tender.
- Step 5: Remove ribs and increase heat to medium-high to reduce the braising liquid for 10 minutes until thickened and syrupy. Return ribs to the pot and toss to coat in the glaze.
- Step 6: Sprinkle 3 sliced green onions and 2 tbsp toasted sesame seeds over the ribs before serving to add brightness and texture.
Equipment for this recipe
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Frequently asked questions
How long does Korean-Style Braised Beef Short Ribs with Gochujang and Soy Glaze take to make?
Total time is about 205 minutes (25 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 Korean-Style Braised Beef Short Ribs with Gochujang and Soy Glaze?
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 Korean-Style Braised Beef Short Ribs with Gochujang and Soy Glaze?
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 Korean-Style Braised Beef Short Ribs with Gochujang and Soy Glaze 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 Korean-Style Braised Beef Short Ribs with Gochujang and Soy Glaze?
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.
