The savory aroma of sizzling beef fills the air as my family gathers around the kitchen—hearts and stomachs eager for a comforting feast. It’s time to indulge in my favorite dish: Korean Braised Short Ribs. Rich, flavorful, and oh-so-tender, these ribs promise to become a cherished addition to your dinner table. Not only are they incredibly easy to make with methods for slow cooking, oven roasting, or even using an Instant Pot, but they also transform ordinary evenings into a mouthwatering experience. Imagine sinking your teeth into succulent meat that melts in your mouth, perfectly complemented by a luscious sauce that strikes a balance between sweet and spicy. Plus, these ribs are a sure-fire crowd-pleaser—ideal for impressing guests or treating your loved ones. Ready to venture into the world of Korean cuisine and create your culinary masterpiece? Let’s get started!
Why are Korean Braised Short Ribs irresistible?
Tender, mouthwatering goodness: Each bite of these Korean Braised Short Ribs promises a melt-in-your-mouth experience that will leave you craving more.
Versatile cooking methods: Whether you prefer slow cooking, oven roasting, or using an Instant Pot, this recipe accommodates your lifestyle and kitchen needs.
Rich, flavorful sauce: The perfect blend of sweet and spicy flavors creates an addictive glaze that enhances the tender meat, making every morsel a delight.
Crowd-pleaser: Impress friends and family alike with this dish that transforms any meal into a special occasion—pair with sides like Gochujang Eggplant or rice for a complete feast.
Easy prep: With simple ingredients and straightforward techniques, you’ll feel like a culinary genius without the stress. Dive into this delicious adventure today!
Korean Braised Short Ribs Ingredients
• To create the ultimate Korean Braised Short Ribs, you’ll need a mix of vibrant ingredients that bring bold flavors to life.
For the Ribs
- Beef Short Ribs – The star of the dish; opt for bone-in for richer flavor and tenderness.
- Canola Oil – Used for browning the ribs; a neutral oil works well for this step.
For the Sauce
- Onion – Adds sweetness and depth; choose yellow or white varieties, finely sliced.
- Garlic – Freshly sliced for aroma; the heartwarming essence enhances the sauce.
- Ginger – Minced or grated to deliver a warm, spicy kick that perfectly balances the dish.
- Beef Broth – Provides moisture and richness; chicken broth can make a tasty alternative.
- Soy Sauce – Key for umami flavor; tamari or coconut aminos are great gluten-free substitutes.
- Brown Sugar – Sweetens the savory notes; coconut sugar is a wonderful alternative.
- Rice Vinegar – Adds zing and acidity; apple cider vinegar works as a suitable stand-in.
- Gochujang – A must-have for authentic flavor; if unavailable, Sriracha can be used, though the taste will vary.
- Toasted Sesame Oil – Infuses a nutty depth, elevating the overall flavor profile.
For Thickening & Garnish
- Cornstarch – A magic thickening agent; ensure it’s dissolved in the sauce before use.
- Scallions – Chopped for garnish; if needed, chives can be an easy substitute.
- Sesame Seeds – Adds a delightful crunch and nutty flavor to the finish.
Accompaniments
- Kimchi – A tantalizing side dish that offers a tangy contrast to the succulent ribs.
- Shredded Carrots & Cooked Brown Rice – Excellent for rounding out the meal and providing wholesome balance.
Step‑by‑Step Instructions for Korean Braised Short Rib
Step 1: Prep Slow Cooker
In your slow cooker, combine 2 cups of beef broth, 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup rice vinegar, 2 tablespoons gochujang, and 2 tablespoons toasted sesame oil. Add 1 sliced onion, 4 garlic cloves, and 1-inch piece of minced ginger. Stir everything together until well mixed and set your slow cooker to the low setting.
Step 2: Brown the Ribs
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Season 3-4 pounds of beef short ribs with salt and pepper, then sear them in the oil for 2-3 minutes per side until they develop a rich brown crust. This step creates flavor depth; don’t rush it! Once browned, transfer the ribs to the slow cooker.
Step 3: Cook the Ribs
Cover the slow cooker, setting it to high for 4-6 hours or low for 8-10 hours. Allow the ribs to braise until they are tender and the meat easily pulls away from the bone. You’ll know they’re ready when the aroma fills your kitchen, and the ribs look succulent and glossy in the flavorful broth.
Step 4: Thicken Sauce
Once the short ribs are tender, remove them from the slow cooker and set aside. In a small bowl, stir together 2 tablespoons of cornstarch with a bit of cooking liquid to dissolve it. Add this mixture back into the slow cooker, stirring well, and cook uncovered on high for an additional 20 minutes until the sauce thickens beautifully.
Step 5: Prepare Garnish
While the sauce thickens, heat another tablespoon of canola oil in a small pan over medium heat. Add in 2 chopped scallions, sautéing them for about 2-3 minutes until they become soft and fragrant. Their vibrant green color will brighten your dish and add a lovely finish.
Step 6: Serve
When ready to serve, plate the Korean Braised Short Ribs, drizzling the thickened sauce over them. Garnish with the sautéed scallions and a sprinkle of sesame seeds. Serve alongside a portion of kimchi, shredded carrots, and cooked brown rice for a complete, wholesome meal that everyone will love.
Korean Braised Short Ribs Variations & Substitutions
Feel free to personalize your Korean Braised Short Ribs to match your taste buds and pantry staples! Each twist adds a unique flair that enhances your dining experience without losing any of that beloved charm.
- Meat Swap: Substitute short ribs with a meaty chuck roast or even pork tenderloin for different flavors and textures. Each option brings a delightful twist!
- Add Veggies: Toss in root vegetables like carrots or potatoes during cooking for a comforting one-pot meal that’s even more hearty and satisfying.
- Miso Magic: For an umami boost, incorporate a tablespoon of miso paste into your sauce. It adds a rich depth that every bite craves!
- Spice It Up: Increase the heat by adding sliced fresh chilies or a dash of chili flakes. Adjust to your liking for those who love a kick!
- Gluten-Free Option: Replace soy sauce with tamari or coconut aminos to ensure everyone can enjoy these sumptuous ribs without worry.
- Coconut Flair: Swap brown sugar for coconut sugar to create a subtle tropical flavor that complements the richness of the dish.
- Vegan Delight: For a plant-based alternative, use jackfruit or portobello mushrooms marinated in similar flavors for a delicious, hearty meal.
- Flavor Variations: Experiment with different types of vinegars—like balsamic or white wine vinegar—for a twist on the traditional sauce that elevates it to new heights!
Check out these scrumptious sides like Gochujang Eggplant or serve the ribs over fluffy rice for a complete feast that celebrates every flavor. Enjoy these variations and make this dish your own!
How to Store and Freeze Korean Braised Short Ribs
Fridge: Store leftover Korean Braised Short Ribs in an airtight container for up to 3 days. Allow them to cool before sealing to preserve texture.
Freezer: Freeze the ribs in a freezer-safe container or bag for up to 3 months. Make sure to label with the date for easy tracking.
Reheating: To reheat, thaw overnight in the fridge, then heat in a 350°F oven for about 20-30 minutes, until warmed through. The sauce will keep the ribs moist and flavorful!
Airtight Tip: For best results, wrap the ribs tightly in plastic wrap, then place them in a resealable bag to prevent freezer burn.
Make Ahead Options
These Korean Braised Short Ribs are perfect for meal prep, allowing you to enjoy a flavorful dish with minimal effort on busy weeknights. You can marinate the short ribs in the sauce up to 24 hours in advance, enhancing the flavor as they absorb the delicious marinade. Additionally, you can prepare the entire dish and refrigerate it for up to 3 days. When you’re ready to serve, simply reheat the ribs gently in the oven or on the stovetop until warmed through, applying heat too quickly may compromise tenderness. Enjoy the satisfaction of having a gourmet meal ready at your fingertips, just as delicious as when freshly cooked!
Expert Tips for Korean Braised Short Ribs
- Marinate Overnight: For more intense flavor, allow the short ribs to marinate in the sauce overnight before cooking; this enhances the taste.
- Don’t Rush Browning: Take your time browning the ribs. This caramelization step adds a delicious depth of flavor to your Korean Braised Short Ribs.
- Watch the Salt: Be mindful of the saltiness when using soy sauce, especially if it’s a strong brand—taste as you go to avoid over-salting.
- Oven Option: If using the oven, preheat to 350°F and cook for about 2.5 hours, checking for tenderness—you want the meat to be fork-tender.
- Instant Pot Shortcut: If you’re in a hurry, the Instant Pot is a fantastic option. After sautéing, cook the ribs on HIGH for 45 minutes for a quick yet delightful dish.
What to Serve with Korean Braised Short Ribs
The savory warmth of Korean Braised Short Ribs can be beautifully complemented by a variety of sides, making your dining experience even more delightful.
- Steamed White Rice: Serves as the perfect canvas for the rich sauce, absorbing those bold flavors beautifully.
- Gochujang Eggplant: Adds a harmonious spicy-sweet touch, enhancing your meal’s overall depth with its tender texture.
- Shredded Carrots: Their crunchiness provides a refreshing contrast to the tender meat, adding a pop of color to your plate.
- Kimchi: A staple in Korean cuisine, its fermented tanginess cuts through the meat’s richness, offering a bright flavor balance.
- Sauteed Bok Choy: The leafy greens bring a delightful crunch and earthy notes, lightening the meal while providing added nutrients.
- Sesame Noodles: Served cold or warm, the sesame flavor complements the short ribs, creating an even tastier combination.
- Potato Salad: Rich and creamy, this dish can add a comforting element while enhancing texture variety on your plate.
- Fruit Salad: A refreshing side of seasonal fruits introduces natural sweetness, perfect for rounding out the meal.
- Sparkling Water or Soju: These refreshing drinks cleanse the palate after bites of rich, hearty flavors, completing the dining experience seamlessly.
Korean Braised Short Ribs Recipe FAQs
What type of beef short ribs should I use?
Absolutely! Opt for bone-in beef short ribs as they provide richer flavor and tenderness while cooking. Look for those with good marbling to ensure a succulent result.
How long can I store leftovers in the fridge?
You can store leftover Korean Braised Short Ribs in an airtight container in the fridge for up to 3 days. Make sure to allow them to cool down before sealing to preserve their delicious texture and taste.
Can I freeze the short ribs, and how do I do it?
Very! Freeze Korean Braised Short Ribs in a freezer-safe container or heavy-duty bag for up to 3 months. To prevent freezer burn, wrap the ribs tightly in plastic wrap before placing them in the bag. Don’t forget to label with the date!
What should I do if my sauce is too thin?
If your sauce ends up too thin, no worries! Mix 2 tablespoons of cornstarch with a splash of cool water in a small bowl until smooth. Stir this mixture into the sauce during the last cooking phase, cooking uncovered on high for about 20 minutes until it thickens up beautifully.
Are Korean Braised Short Ribs suitable for gluten-free diets?
Yes! You can easily make this recipe gluten-free by substituting regular soy sauce with tamari or coconut aminos. Just be sure to check labels for any hidden gluten in other ingredients, like broth.
What to serve as sides with Korean Braised Short Ribs?
For a complete feast, I recommend pairing these tender ribs with steamed brown rice and a side of kimchi for that delightful tangy contrast. Shredded carrots can also add a lovely crunch to your plate!
Tender Korean Braised Short Rib That Melts in Your Mouth
Ingredients
Equipment
Method
- In your slow cooker, combine beef broth, soy sauce, brown sugar, rice vinegar, gochujang, and toasted sesame oil. Add sliced onion, garlic, and minced ginger. Stir together and set slow cooker to low.
- Heat canola oil in a large skillet over medium-high heat. Season beef short ribs with salt and pepper, then sear them for 2-3 minutes on each side until browned. Transfer to slow cooker.
- Cover slow cooker and set to high for 4-6 hours or low for 8-10 hours until tender. Ribs should pull away from the bone easily.
- Once tender, remove ribs and set aside. In a small bowl, mix cornstarch with a bit of cooking liquid. Stir back into slow cooker, cook uncovered on high for 20 minutes to thicken the sauce.
- While the sauce thickens, heat canola oil in a small pan. Add chopped scallions and sauté for 2-3 minutes until soft.
- Plate the Korean Braised Short Ribs, drizzle thickened sauce over them, garnish with sautéed scallions and sesame seeds. Serve with kimchi, shredded carrots, and cooked brown rice.
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