korean style short rib recipe

Written BySheba G Updated On
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The Best korean style short rib recipe

I’ve been obsessed with Korean-style short ribs for years, and for good reason. The combination of sweet and savory flavors, the tender texture of the meat, and the ease of preparation make it a recipe that’s hard to beat.

I first tried it at a Korean restaurant in Los Angeles, where it was served as a special dish. The waiter told me that it was a traditional recipe from the Gwangju region of Korea, where the emphasis is on slow-cooking meats over an open flame.

Since then, I’ve been experimenting with different versions of this recipe, trying out different marinades and cooking techniques to get it just right. My family loves it when I make it for dinner, and my kids always ask for seconds (or thirds!)

It’s become a staple in our household, and I’m excited to share my favorite version with you today.

Korean Style Short Ribs

4.6 from 1877 votes

Tender beef short ribs braised in a savory and slightly sweet sauce made with soy sauce, garlic, ginger, and gochujang. This dish is slow-cooked until the meat is fall-off-the-bone tender and infused with deep, rich Korean flavors.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 580 kcal

🥘Ingredients

For the Short Ribs

3 pounds beef short ribs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 medium onion, sliced
4 cloves garlic, minced
1 tablespoon grated fresh ginger

For the Braising Sauce

1/2 cup low-sodium soy sauce
1/4 cup brown sugar
2 tablespoons gochujang (Korean chili paste)
2 tablespoons rice vinegar
1 cup beef broth
1 tablespoon sesame oil

For Garnish

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

👨‍🍳Directions

1Pat the short ribs dry with paper towels and season generously with salt and pepper.
2Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering.
3Working in batches, sear the short ribs for 3 to 4 minutes per side until deeply browned.
4Transfer the browned ribs to a plate and set aside.
5Reduce the heat to medium and add the sliced onion to the pot.
6Cook for 4 to 5 minutes, stirring occasionally, until the onion is softened and translucent.
7Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
8Stir in the soy sauce, brown sugar, gochujang, rice vinegar, beef broth, and sesame oil, scraping up any browned bits from the bottom.
9Return the short ribs to the pot along with any accumulated juices.
10Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 2 hours or until the meat is very tender and pulls away from the bone easily.
11Remove the lid and increase the heat to medium-high.
12Simmer for an additional 10 to 15 minutes, allowing the sauce to thicken slightly and coat the ribs.
13Taste the sauce and adjust seasoning with salt or pepper if needed.
14Serve the short ribs over steamed rice, garnished with sliced green onions and toasted sesame seeds.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 580 kcal🧈Total Fat: 38g💛Saturated Fat: 15g❤️Cholesterol: 105mg🧂Sodium: 1250mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 32g

📝Notes

For a deeper flavor, marinate the short ribs in the braising sauce overnight before cooking. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering liquid during the last 5 minutes.

Watch Video Of How Korean Style Short Ribs Works

This recipe has become a staple in our household because it’s so easy to make and customize. My kids love helping me assemble the ingredients and mixing the marinade together.

It’s also incredibly versatile – we’ve served it at family gatherings, potlucks, and even as a quick weeknight dinner. The best part is that it’s packed with nutrients like iron from the beef and antioxidants from the ginger and garlic.

Whether you’re looking for a comforting meal or a show-stopping dish for your next dinner party, this Korean-style short rib recipe is sure to please.

❓ Frequently Asked Questions About Korean Style Short Ribs

Q1: What is Korean-style short rib recipe?

Korean-style short rib recipe is a traditional dish from the Gwangju region of Korea that involves slow-cooking beef short ribs in a sweet and savory sauce.

Q2: What is the key technique involved in making this recipe?

The key technique involved in making Korean-style short ribs is slow-cooking the meat over low heat for an extended period of time, which allows the connective tissues to break down and become tender.

Q3: Can I use other types of meat instead of beef short ribs?

While beef short ribs are traditional in this recipe, you can experiment with other types of meat such as pork or lamb if you prefer. However, keep in mind that the flavor profile may change slightly.

Q4: How do I store leftover Korean-style short ribs?

Leftover Korean-style short ribs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q5: Can I reheat Korean-style short ribs in a microwave?

You can reheat Korean-style short ribs in a microwave by covering them with a damp paper towel and heating them on high for 30-60 seconds at a time, checking until they’re hot and tender.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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