Soy-Glazed Korean Short Ribs with Scallion Salad

By AislePrompt Editorial · ·

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 drafted and published.

Tender beef short ribs braised in a rich soy and garlic glaze, served with a refreshing scallion and sesame salad. This Korean recipe, ready in about 170 minutes, pairs beef short ribs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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. 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: 150 min Serves 4 Korean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 2 lbs beef short ribs with salt and pepper. In a large oven-safe pot, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 4 minced garlic cloves, 2 tsp grated ginger, 1 tbsp toasted sesame oil, and 1 cup water. Stir until sugar dissolves.
  2. Step 2: Add the short ribs to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer over medium heat, then cover and transfer to the oven. Braise for 2 to 2.5 hours until ribs are tender and meat pulls easily from the bone.
  3. Step 3: Meanwhile, prepare the scallion salad by combining 1 cup sliced scallions, 1 tbsp rice vinegar, 2 tsp toasted sesame seeds, and 1/2 tsp red pepper flakes in a bowl. Toss to combine and set aside.
  4. Step 4: Remove ribs from the pot and place on a baking sheet. Reduce the braising liquid on the stove over medium-high heat until it thickens and coats the back of a spoon, about 10 minutes. Brush the reduced glaze over the ribs.
  5. Step 5: Serve the glazed ribs topped with the scallion salad for a fresh, spicy contrast.

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