Soy-Glazed Korean Short Ribs with Scallion Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Soy-Glazed Korean Short Ribs with Scallion Salad take to make?

Total time is about 170 minutes (20 min prep + 150 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 Soy-Glazed Korean Short Ribs with Scallion Salad?

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 Soy-Glazed Korean Short Ribs with Scallion Salad?

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 Soy-Glazed Korean Short Ribs with Scallion Salad 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 Soy-Glazed Korean Short Ribs with Scallion Salad?

Korean korean 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.

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