Spicy Korean-Style Braised Beef Short Ribs with Gochujang

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

Beef short ribs slow-braised in a rich, spicy gochujang-infused soy broth that delivers deep Korean regional flavors. This Korean-inspired beef recipe, ready in about 165 minutes, pairs beef short ribs, 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 480 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: 15 min Cook: 150 min Serves 6 Korean cuisine 480 cal/serving

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Ingredients

3 lbs, cut into 2-inch pieces beef short ribs
1/2 cup soy sauce
3 tbsp gochujang (Korean chili paste)
2 tbsp brown sugar
6 cloves, minced garlic
1 tbsp, grated ginger
3 cups water
3 stalks, sliced green onions
1 tbsp sesame oil

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Instructions

Step 1: In a large pot, combine 1/2 cup soy sauce, 3 tbsp gochujang, 2 tbsp brown sugar, 6 minced garlic cloves, 1 tbsp grated ginger, and 3 cups water; stir until well mixed.
Step 2: Add 3 lbs beef short ribs to the pot and bring to a boil over high heat, then reduce to low and cover.
Step 3: Simmer gently for 2.5 hours until the ribs are tender and the sauce thickens slightly, stirring occasionally.
Step 4: Stir in 1 tbsp sesame oil and garnish with 3 sliced green onions before serving hot with steamed rice.