Slow-Cooked Korean Beef Short Ribs with Gochujang Glaze
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 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.
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
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.
Frequently asked questions
How long does Slow-Cooked Korean Beef Short Ribs with Gochujang Glaze take to make?
Total time is about 210 minutes (20 min prep + 190 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 Slow-Cooked 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 from drying out.
Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked Korean Beef Short Ribs with Gochujang 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 Slow-Cooked 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.
