These Korean-Braised Short Ribs are a perfect balance of spicy, sweet, and savory flavors. Slow-braised in a crockpot, they become irresistibly tender, with the meat practically falling off the bone.
Korean cuisine has gained immense popularity in recent years, thanks to its bold flavors and unique ingredients. If you’ve been hesitant to explore it, this dish is a great starting point. Much like discovering the wonders of kimchi, these braised short ribs offer a delicious introduction to the dynamic world of Korean cooking. Perfect for cozy dinners or special occasions, this recipe is a must-try!
Prep Time
15 minutes
Cook Time
6 hours
Total Time
6 hours 15 minutes
Ingredients
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1 medium onion - thinly sliced vertically
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8 large cloves garlic - sliced
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2 tablespoons minced ginger
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2 cups beef broth
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1/2 cup soy sauce - tamari or coconut aminos
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1/4 cup brown sugar - or coconut sugar
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2 tablespoons unseasoned rice vinegar
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2 tablespoons gochujang - fermented Korean chile paste
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1 tablespoon toasted sesame oil
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2 tablespoons canola oil - jor vegetable or peanut oil
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Salt and freshly ground black pepper
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4 short ribs - 2 1/2 to 3 pounds, bone in, trimmed of excess fat
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2 tablespoons cornstarch
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2 bunches scallions - root ends trimmed
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2 tablespoons toasted sesame seeds
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Kimchi
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Shredded carrots
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Cooked brown rice
Instructions
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Notes
TIPS:
- I like to use four ribs for two servings because as the connective tissue melts away, it shrinks quite a bit. If your beef short ribs are meaty, one per person will suffice and you can feed four people. However, two per person may be needed if they’re not all that meaty.
- Because of the amount of liquid/sauce, this Korean beef short ribs recipe also works with 2-4 ribs added for additional servings.
MAKE AHEAD:
- These beef short ribs reheat beautifully. Reheat in a 350-degree oven for 30-40 minutes or until heated through.
FREEZER-FRIENDLY:
- Cool thoroughly, package securely in an airtight container and freeze up to 3 months. Thaw in the refrigerator and heat for 30-40 minutes or until heated through.
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