Korean-Style Short Ribs

Name: Korean-Style Short Ribs
Total time: 11 h 15 min
Yield: 6 servings
Ingredients: ¼ cup sesame seeds, toasted and cooled completely; 1 bunch scallions, trimmed and finely chopped; 6 cloves garlic cloves, minced; ½ cup soy sauce; ¼ cup packed light brown sugar; 3 tablespoons gochujang (Korean hot-pepper paste); 1 tablespoon Asian sesame oil; 6 pounds beef short ribs or flanken; 3 cups water; 1 piece (2-inch) piece peeled fresh ginger, smashed; 1 serving kimchi; 1 piece electric coffee/spice grinder

Tender beef short ribs marinated in a flavorful Korean-inspired sauce with soy, gochujang, and sesame, then slow-cooked until falling off the bone. This rich and savory dish is perfect served with kimchi.

6 servings

11 hr 15 min

Published October 4, 2025

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Ingredients

•¼ cup sesame seeds, toasted and cooled completely
•1 bunch scallions, trimmed and finely chopped
•6 cloves garlic cloves, minced
•½ cup soy sauce
•¼ cup packed light brown sugar
•3 tablespoons gochujang (Korean hot-pepper paste)
•1 tablespoon Asian sesame oil
•6 pounds beef short ribs or flanken
•3 cups water
•1 piece (2-inch) piece peeled fresh ginger, smashed
•1 serving kimchi
•1 piece electric coffee/spice grinder

Cooking Instructions

1.
Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
480 min
2.
Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
180 min
3.
Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
15 min

Ingredients

•¼ cup sesame seeds, toasted and cooled completely

•1 bunch scallions, trimmed and finely chopped

•6 cloves garlic cloves, minced

•½ cup soy sauce

•¼ cup packed light brown sugar

•3 tablespoons gochujang (Korean hot-pepper paste)

•1 tablespoon Asian sesame oil

•6 pounds beef short ribs or flanken

•3 cups water

•1 piece (2-inch) piece peeled fresh ginger, smashed

•1 serving kimchi

•1 piece electric coffee/spice grinder

Cooking Instructions

Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.

480 min

Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.

180 min

Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.

15 min