Best Korean Braised Beef Short Ribs
Korean Braised Beef Short Ribs deliver deep flavor and tender meat. After making this many times, I know the secret to perfect tenderness. Juicy, savory, and comforting. Try it with Fresh Cucumber Tomato Salad with Lemon Dressing. Jump to Recipe If you love recipes like this, you’ll also enjoy Fresh Cucumber Tomato Salad with Lemon Dressing and Easy French Onion Chicken Bake with Melty Cheese.
Why This Best Korean Braised Beef Short Ribs Is Pure Comfort
- Tender meat that falls off the bone
- Rich garlic and ginger flavor
- Perfect for cozy nights
- Easy to make in one pot
What You'll Need for Best Korean Braised Beef Short Ribs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 pounds beef short ribs
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup soy sauce
- 2 tablespoons gochujang
- 2 tablespoons mirin
- 1/2 cup beef broth
- 1 onion, sliced
- Garlic
- Ginger
- Soy sauce
- Gochujang
- Mirin
- Beef broth
- Optional: Sesame seeds
- Optional: Green onions
- Optional: Cilantro
📝 Ingredient Notes
- Beef short ribs: Use bone-in for more flavor
- Gochujang: Substitute with tomato paste if needed
🛒 Tools & Equipment I Recommend
- Cast Iron Dutch Oven — Even heat distribution for perfect braising → See on Amazon
- Measuring Spoons — Accurate spice blending → See on Amazon
How to Make Best Korean Braised Beef Short Ribs
- Step 1: Heat oil in a large pot over medium-high heat. Brown the beef short ribs in batches.
- Step 2: Add garlic, ginger, and cook until fragrant. Stir in soy sauce, gochujang, and mirin.
- Step 3: Add beef broth and sliced onion. Bring to a simmer.
- Step 4: Cover and reduce heat. Simmer for 2.5 to 3 hours until beef is tender.
- Step 5: Skim excess fat. Serve warm with toppings of your choice.
Cook's Tips for Perfect Best Korean Braised Beef Short Ribs
- Cooking technique: Brown the meat first for deep flavor
- Common mistake and fix: Overcooking can make meat tough. Check tenderness after 2 hours
- Flavor boost: Add a splash of shoyu before serving for extra richness
- Serving idea: Serve with steamed white rice and a fresh salad
Storing & Reheating Best Korean Braised Beef Short Ribs
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight container for up to 4 days Make-ahead tip: Can be made up to 2 days in advance
Freezing Best Korean Braised Beef Short Ribs
Freeze in portions for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F until warm Microwave: Heat in microwave in 30-second intervals
Recipe Notes
- Chef tip: Let the ribs rest for 10 minutes before serving for better flavor
- Best substitution: Use beef broth instead of water for richer taste
- Make-ahead: Braising ahead allows flavors to develop more
- Scaling: Double the recipe for a larger group
- Troubleshooting: If sauce is too thin, simmer uncovered to reduce
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Best Korean Braised Beef Short Ribs
Ingredients
Main Ingredients
- 2 pounds beef short ribs
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup soy sauce
- 2 tablespoons gochujang
- 2 tablespoons mirin
- 1/2 cup beef broth
- 1 onion, sliced
Seasonings
- Garlic
- Ginger
- Soy sauce
- Gochujang
- Mirin
- Beef broth
Optional Toppings
- Sesame seeds
- Green onions
- Cilantro
Instructions
- Step 1: Heat oil in a large pot over medium-high heat. Brown the beef short ribs in batches.
- Step 2: Add garlic, ginger, and cook until fragrant. Stir in soy sauce, gochujang, and mirin.
- Step 3: Add beef broth and sliced onion. Bring to a simmer.
- Step 4: Cover and reduce heat. Simmer for 2.5 to 3 hours until beef is tender.
- Step 5: Skim excess fat. Serve warm with toppings of your choice.
Notes
- Chef tip: Let the ribs rest for 10 minutes before serving for better flavor
- Best substitution: Use beef broth instead of water for richer taste
- Make-ahead: Braising ahead allows flavors to develop more
- Scaling: Double the recipe for a larger group
- Troubleshooting: If sauce is too thin, simmer uncovered to reduce
Storage
- Fridge: Store in airtight container for up to 4 days
- Freezer: Freeze in portions for up to 3 months
- Oven reheat: Reheat in oven at 350°F until warm
- Microwave reheat: Heat in microwave in 30-second intervals
- Make ahead: Can be made up to 2 days in advance
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 18g
- Carbs: 12g
- Fiber: 2g
- Sugar: 10g
- Sodium: 1200mg
- Cholesterol: 90mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Korean Braised Beef Short Ribs FAQs
Yes, they can be made up to 2 days in advance. The flavors will continue to develop and improve over time.
Overcooking is the most common issue. Check tenderness after 2 hours and stop when meat easily pulls away from the bone.
Yes, freeze in portions for up to 3 months. Thaw in the fridge before reheating.
Yes, use the low setting for 6–8 hours. The result will be similarly tender.
Tomato paste or ketchup can be used as substitutes. Adjust the sweetness and spice to taste.
A Warm Final Note
I can’t wait for you to try Best Korean Braised Beef Short Ribs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
