Korean Inspired Braised Short Ribs
Ingredients
- 2 lbshort ribs
- salt and pepper to season
- 2 tbspcooking oil
olive, canola, vegetable etc.
- 5 clovesgarlic
- 1 smallonion
diced
- 12-inch piece of ginger
- 1 cred wine
inexpensive
- 2 tbspgochujang paste
- 2 tbsphoney
- 2 tbspbrown sugar
- ¼ crice vinegar
or mirin if you have it
- ⅓ csoy sauce
- 1stalk scallions
- 1 tspsesame seeds
Directions
- 1
Prepare your vegetables. Peel and then grate (with a microplate) or mince the garlic and ginger. Dice your onion. Slice your scallions for the garnish later.
- 2
Begin by heating a large heavy bottomed pot or Dutch oven to medium-high heat with 2 tbsp. of cooking oil. Season your short ribs generously with salt and pepper on both sides. Place the short ribs meat side down in the pot and sear the ribs for 2-3 minutes on each side or until browned. Remove the short ribs from the pot and set aside for later.
- 3
Turn down the temperature to medium heat. To the pot add in your onion, garlic, and ginger and add more oil if needed. Sautee for 5 minutes or until softened. Add in the red wine, scraping the bottom of the pan for bits which may have stuck to the bottom of the pot, cook for 3-4 minutes. Add in the soy sauce, brown sugar, honey, and gochujang paste. Stir until combined.
- 4
Add in the short ribs, meat side down this time. We want the liquid to just cover the top of the meat, so the ribs are fully submerged. Add enough water to cover the ribs. Bring the pot to a boil and reduce to medium-low heat. Cover and simmer for about 3 hours. Checking on the liquid a few times during the cooking and adding water if needed.
- 5
Serve the short ribs with steamed rice, scallions, and sesame seeds if desired. More condiment suggestions include Kimchi and pickled veggies on the side. Eat immediately and enjoy!
Korean Inspired Braised Short Ribs
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About this Recipe
Dreaming of incredibly tender short ribs that melt in your mouth? These Korean-inspired braised short ribs deliver a restaurant-quality experience right in your own kitchen, perfect for a cozy dinner or a special occasion.
Why This Recipe Works
The magic happens over a slow, patient three-hour braise. This extended cooking time transforms humble short ribs into a fork-tender masterpiece, ensuring they truly fall off the bone. The rich braising liquid, packed with Korean flavors like gochujang, honey, soy sauce, and ginger, infuses every fiber of the meat with a balance of sweet, savory, and a delightful hint of spice.
What to Expect
You'll be greeted by succulent, deeply flavored short ribs swimming in a glossy, aromatic sauce that's both sweet and savory, with a subtle umami depth. The tender texture is the star here—no knife needed, just a fork to gently pull the meat apart. The gochujang adds a gentle warmth without overwhelming the palate, making it incredibly approachable yet distinctly exotic.
This dish is a comforting, hearty dinner that feels both celebratory and approachable, promising rich flavors and an incredibly satisfying meal.
Customization & Variations
For a different flavor profile, you can swap the red wine for beef broth, which will still contribute to a rich braising liquid. If you prefer less sweetness, consider slightly reducing the amounts of honey and brown sugar. For an extra kick, a little more gochujang paste can easily turn up the heat, or less if you prefer it milder. The recipe already offers rice vinegar or mirin as an interchangeable option, letting you use what you have on hand.
Serving & Context
These braised short ribs are a fantastic centerpiece for any celebratory dinner, but are equally welcome on a quiet weeknight when you crave something truly special. Serve them alongside steamed rice to soak up every last drop of the delicious sauce, garnished with fresh scallions and a sprinkle of sesame seeds for an elegant finish.