Pan-Seared Korean Beef Short Ribs with Gochujang Glaze
Rich, tender beef short ribs pan-seared and finished with a spicy-sweet gochujang glaze for a bold Korean-inspired dish. This korean-inspired beef ready in about 30 minutes pairs beef short ribs, flanken cut, 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 450 calories and feeds 4, 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.
Ingredients
- 2 lbs beef short ribs, flanken cut
- 1/4 cup soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 5 minced garlic cloves
- 1 tbsp grated ginger root
- 3 sliced thinly green onions
- 1 tbsp toasted sesame seeds
- 2 tbsp vegetable oil
Instructions
- Step 1: In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp gochujang, 2 tbsp brown sugar, 2 tbsp sesame oil, 5 minced garlic cloves, and 1 tbsp grated ginger root until smooth to create the marinade.
- Step 2: Place 2 lbs of flanken-cut beef short ribs in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 2 hours, preferably overnight, turning occasionally to coat.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove ribs from marinade, reserving the marinade, and sear the ribs for 3-4 minutes per side until nicely browned and caramelized.
- Step 4: Pour the reserved marinade into the skillet and cook for 2-3 minutes, stirring frequently until it thickens into a glossy glaze that coats the ribs.
- Step 5: Remove from heat, garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Pan-Seared Korean Beef Short Ribs with Gochujang Glaze take to make?
Total time is about 30 minutes (15 min prep + 15 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 Pan-Seared Korean Beef Short Ribs with Gochujang 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, flanken cut from drying out.
Can I substitute ingredients in Pan-Seared Korean Beef Short Ribs with Gochujang 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 Pan-Seared Korean Beef Short Ribs with Gochujang Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Korean Beef Short Ribs with Gochujang 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.
What others are saying
- ★★★★★
Elevated my weeknight dinners! The caramelized edges and smoky glaze made it feel restaurant-quality.
- ★★★★★
The gochujang glaze was perfect—sweet, spicy, and sticky. My kids begged for seconds!
- ★★★★☆
Cooked longer than listed, but the flavor was worth it. Served with rice and steamed bok choy.
