Slow-Cooked Korean Beef Short Ribs with Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Fall-off-the-bone beef short ribs simmered low and slow in a rich, spicy-sweet gochujang sauce that perfectly balances heat and umami. This Korean-inspired beef recipe, ready in about 210 minutes, pairs beef short ribs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 190 min Serves 6 Korean cuisine 550 cal/serving

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Ingredients

3 lbs beef short ribs
1/4 cup gochujang (Korean chili paste)
1/4 cup soy sauce
3 tbsp brown sugar
5, minced garlic cloves
2 tsp, grated ginger
2 tbsp sesame oil
1 cup water
4, sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 300°F. Pat dry 3 lbs beef short ribs and season lightly with salt and pepper.
Step 2: In a bowl, whisk together 1/4 cup gochujang, 1/4 cup soy sauce, 3 tbsp brown sugar, 5 minced garlic cloves, 2 tsp grated ginger, 2 tbsp sesame oil, and 1 cup water until smooth.
Step 3: Place ribs in a large roasting pan or Dutch oven and pour the sauce over, turning ribs to coat thoroughly.
Step 4: Cover tightly with foil or lid and slow-cook in the oven for 3 hours until meat is tender and falling off the bone.
Step 5: Remove ribs and transfer the cooking liquid to a saucepan. Simmer over medium heat for 10 minutes until sauce thickens and coats the back of a spoon.
Step 6: Return ribs to the sauce, spoon glaze over, and garnish with 4 sliced green onions and 1 tbsp toasted sesame seeds before serving.