Spicy Korean-Style Braised Short Ribs
Fall-off-the-bone short ribs braised slowly in a spicy, savory sauce with garlic, ginger, and gochujang for a bold Korean flavor. This korean-inspired beef ready in about 170 minutes pairs cut into 2-inch pieces 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 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.
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, minced garlic cloves
- 2 tbsp, grated fresh ginger
- 4, sliced green onions
- 2 cups water
- 1 tbsp sesame oil
- 1 tsp black pepper
Instructions
- Step 1: Pat dry 3 lbs beef short ribs and season with 1 tsp black pepper. In a large heavy pot, brown the ribs over medium-high heat in 1 tbsp sesame oil for 3-4 minutes per side until deeply browned. Remove ribs and set aside.
- Step 2: Reduce heat to medium and add 6 minced garlic cloves and 2 tbsp grated fresh ginger to the pot, sautéing for 1 minute until aromatic.
- Step 3: Stir in 1/2 cup soy sauce, 3 tbsp gochujang, and 2 tbsp brown sugar until the sugar dissolves and the sauce is smooth.
- Step 4: Return short ribs to the pot and add 2 cups water. Bring to a simmer, cover tightly, and reduce heat to low. Braise ribs gently for 2.5 hours until meat is tender and falling off the bone.
- Step 5: Garnish with 4 sliced green onions before serving with steamed rice or vegetables.
Frequently asked questions
How long does Spicy Korean-Style Braised Short Ribs 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 Spicy Korean-Style Braised Short Ribs?
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 soy sauce from drying out.
Can I substitute ingredients in Spicy Korean-Style Braised Short Ribs?
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 Spicy Korean-Style Braised Short Ribs 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 Spicy Korean-Style Braised Short Ribs?
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.
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