Korean Beef Short Ribs Korean Beef Short Ribs
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Prep 20 minutes
Total 4 hours 30 minutes
Serves
US | Metric
Ingredients
  • 6 to 8 beef short ribs
  • 6 spring onions, finely chopped
  • 5 Garlic cloves, crushed
  • 4 cm Ginger, peeled and grated
  • 4 tbsps White rice vinegar
  • 1 Fresh lime, juiced
  • 3 tbsps Soft brown sugar
  • 4 Heaped teaspoon Gochujang paste
  • 2 tbsps Dark soy sauce
  • 1 tbsp Sesame oil
  • 750 ml Beef or chicken stock

Korean Beef Short Ribs

Beef short ribs are slow cooked in a spicy, sweet and umami gochujang flavoured sauce. This simple yet absolutely delicious recipe is a MUST!

  1. Heat the oven to 160℃ and then heat 2 tbsps of oil in a large frying pan or skillet. Sprinkle sea salt evenly across all sides of the short ribs and then brown the ribs in batches, getting a good dark colour and rendering down as much fat as you can. Remove the short ribs on to a plate and leave to one side.
  2. Add the finely chopped spring onions, crushed garlic and minced ginger to the bottom of a large oven proof dish/slow cooker.
  3. Place the short ribs on top of the aromats.
  4. Add the rest of the ingredients to the dish and top up with 750 ml beef or chicken stock.
  5. Cover the dish with a lid and place in the oven to slow cook for 4 hours. Reduce timings by half if using a slow cooker.
  6. Regularly check the beef, around every 30 minutes to ensure the beef is basted with the stock preventing the beef from drying out.
  7. Once the beef is cooked, Carefully remove the ribs, then allow to cool. Pour the cooking liquid in to a large container and refrigerate ideally for 24 hours or a minimum of 4 hours until the fat settles and hardens on top.
  8. When the fat has solidified, scoop it off the top and discard. Place the liquid in to a saucepan and simmer the sauce allowing thicken, approx 10 - 15 minutes. Add the ribs and cook, turning in the liquid until heated.
  9. Served with sticky sushi rice and pickled vegetables.
Korean Beef Short Ribs Korean Beef Short Ribs

Korean Beef Short Ribs

Beef short ribs are slow cooked in a spicy, sweet and umami gochujang flavoured sauce. This simple yet absolutely delicious recipe is a MUST!

favorite
print
rate
Prep 20 minutes
Total 4 hours 30 minutes
Serves
US | Metric
Ingredients
  • 6 to 8 beef short ribs
  • 6 spring onions, finely chopped
  • 5 Garlic cloves, crushed
  • 4 cm Ginger, peeled and grated
  • 4 tbsps White rice vinegar
  • 1 Fresh lime, juiced
  • 3 tbsps Soft brown sugar
  • 4 Heaped teaspoon Gochujang paste
  • 2 tbsps Dark soy sauce
  • 1 tbsp Sesame oil
  • 750 ml Beef or chicken stock
  1. Heat the oven to 160℃ and then heat 2 tbsps of oil in a large frying pan or skillet. Sprinkle sea salt evenly across all sides of the short ribs and then brown the ribs in batches, getting a good dark colour and rendering down as much fat as you can. Remove the short ribs on to a plate and leave to one side.
  2. Add the finely chopped spring onions, crushed garlic and minced ginger to the bottom of a large oven proof dish/slow cooker.
  3. Place the short ribs on top of the aromats.
  4. Add the rest of the ingredients to the dish and top up with 750 ml beef or chicken stock.
  5. Cover the dish with a lid and place in the oven to slow cook for 4 hours. Reduce timings by half if using a slow cooker.
  6. Regularly check the beef, around every 30 minutes to ensure the beef is basted with the stock preventing the beef from drying out.
  7. Once the beef is cooked, Carefully remove the ribs, then allow to cool. Pour the cooking liquid in to a large container and refrigerate ideally for 24 hours or a minimum of 4 hours until the fat settles and hardens on top.
  8. When the fat has solidified, scoop it off the top and discard. Place the liquid in to a saucepan and simmer the sauce allowing thicken, approx 10 - 15 minutes. Add the ribs and cook, turning in the liquid until heated.
  9. Served with sticky sushi rice and pickled vegetables.