I’ve been obsessed with Korean short rib recipe for a while now, and I’m excited to share it with you. This dish is a staple in Korean cuisine, and for good reason – it’s rich, flavorful, and oh-so-easy to make.
The key to this recipe is the technique of braising the short ribs in a sweet and spicy sauce, which results in tender meat that just falls off the bone. I love serving this dish at family gatherings and special occasions because it’s always a crowd-pleaser.
My kids can’t get enough of the sweet and spicy flavors, and my husband loves how easy it is to make in large quantities. Plus, it’s a great way to get everyone to eat more vegetables – just serve it over rice or noodles with some sautéed veggies on the side.
As an added bonus, this recipe is also super healthy – the slow cooking process breaks down all the connective tissue in the meat, making it super tender and easy to digest. And let’s not forget about the health benefits of gochujang, the Korean chili paste that gives this dish its signature flavor.
Gochujang is made from fermented soybeans and has been shown to have anti-inflammatory properties and lower blood pressure. So not only does this dish taste amazing, but it’s also good for you too!
Korean Short Rib Recipe
4.9 from 1908 votes
This Korean short rib recipe features tender, flavorful beef cooked with a sweet and savory sauce. The ribs are slow-cooked until they fall off the bone, making them perfect for a hearty meal.
2In a small bowl, combine soy sauce, brown sugar, sesame oil, vegetable oil, minced garlic, grated ginger, gochujang, and honey to create the marinade.
3Place the beef short ribs in a large baking dish.
4Pour the marinade over the ribs, ensuring they are well coated.
5Let them marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
6Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
7Add the marinated short ribs and sear on all sides until browned, about 5-7 minutes.
8Transfer the skillet to the preheated oven.
9Cover the skillet tightly with aluminum foil and bake for 2 hours and 30 minutes, or until the ribs are tender and easily fall off the bone.
10Check the ribs after 2 hours by poking them with a fork; if they are not yet tender, continue cooking for an additional 15-30 minutes.
11Remove the skillet from the oven and let the ribs rest for 10 minutes.
12Transfer the ribs to a serving platter and sprinkle with chopped green onions and toasted sesame seeds.
Tips: You can add vegetables like carrots and onions to the baking dish for added flavor and nutrients. Serve with steamed rice and kimchi for a complete Korean meal.
Watch Video Of How Korean Short Rib Recipe Works
This Korean short rib recipe is always a hit at family gatherings and special occasions – it’s easy to make in large quantities and can be reheated for later use.
One of my favorite things about this recipe is how versatile it is – you can serve it over rice or noodles with some sautéed veggies on the side for a quick weeknight dinner or dress it up with some kimchi and steamed bok choy for a special occasion.
❓ Frequently Asked Questions About Korean Short Rib
1. What is gochujang?
Gochujang is a Korean chili paste made from fermented soybeans, rice, and red pepper flakes. It has a thick, sticky texture and a sweet, spicy flavor that’s essential to this recipe.
2. Can I use beef broth instead of soy sauce?
While you can use beef broth as a substitute for soy sauce in this recipe, keep in mind that it will change the flavor profile significantly. Soy sauce adds a rich, savory flavor that’s hard to replicate with beef broth alone.
3. How do I store leftover short ribs?
You can store leftover short ribs in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. When reheating, make sure they’re hot throughout before serving.
4. Can I make this recipe without gochujang?
While gochujang gives this recipe its signature flavor, you can omit it if you don’t have any on hand or prefer a milder flavor profile.
5. How do I serve short ribs?
Short ribs are perfect served over rice or noodles with some sautéed veggies on the side.
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