Sticky Korean-Style Beef Short Ribs with Scallion Salad
Tender beef short ribs marinated and slow-cooked in a sweet and savory Korean-inspired sauce, served with a fresh scallion and sesame salad. This korean-inspired beef ready in about 200 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 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 beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 cup water
- 6 green onions, sliced thin
- 2 tbsp toasted sesame seeds
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp black pepper
Instructions
- Step 1: In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp sesame oil, 1 tbsp gochujang, 1 cup water, and 1/2 tsp black pepper until sugar dissolves.
- Step 2: Submerge 3 lbs beef short ribs in the marinade, cover, and refrigerate for at least 4 hours or overnight.
- Step 3: Preheat oven to 325°F. Arrange marinated ribs in a roasting pan and pour marinade over. Cover tightly with foil and braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
- Step 4: Meanwhile, prepare scallion salad by combining 6 thinly sliced green onions with 1 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp toasted sesame seeds. Toss gently and set aside.
- Step 5: Remove ribs from oven, discard excess liquid, and place ribs under broiler for 3-4 minutes to caramelize the surface. Serve hot with scallion salad sprinkled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sticky Korean-Style Beef Short Ribs with Scallion Salad take to make?
Total time is about 200 minutes (20 min prep + 180 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 Sticky Korean-Style Beef 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 Sticky Korean-Style Beef 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 Sticky Korean-Style Beef Short Ribs with Scallion Salad 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 Sticky Korean-Style Beef Short Ribs with Scallion Salad?
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.
