Spicy Korean Beef Short Ribs
Indulge in the rich, bold flavors of Spicy Korean Beef Short Ribs. These tender, marinated ribs are a delightful blend of sweet and spicy, perfect for any gathering. Ideal for impressing guests or enjoying at home, this recipe transforms everyday ingredients into an unforgettable dish that pairs beautifully with rice and pickled vegetables.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
- 3 lbs beef short ribs
- 6 cloves garlic, minced
- 4 green onions, sliced (both white and green parts)
- 2 tbsp Korean red pepper flakes (gochugaru)
- 1/4 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1-inch piece fresh ginger, grated
- 2 tbsp toasted sesame seeds
Instructions
- Prepare the marinade by mixing soy sauce, brown sugar, garlic, ginger, gochugaru, sesame oil, and rice vinegar in a large bowl.
- Add beef short ribs to the marinade and coat well. Cover and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 300°F (150°C).
- Heat a skillet over medium-high heat and sear each rib for 3-4 minutes on both sides until browned.
- Transfer the ribs to a baking dish, pour remaining marinade over them, cover with foil, and bake for 2-3 hours until fork-tender.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Nutrition
- Serving Size: 1 rib (150g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
Keywords: - For maximum flavor, marinate overnight. - Feel free to substitute brown sugar with honey or adjust spice levels by adding extra chili flakes. - Leftovers can be stored in an airtight container for up to four days or frozen for up to three months.