Korean Beef Short Ribs with Shrimp and Southern-Style Veggies in a Savory Stir Fry

Why You’ll Love This Korean Beef Short Ribs

• Ease of preparation: This Korean beef short ribs recipe is incredibly simple, requiring minimal prep and a straightforward slow-cooking method that brings out tender, fall-off-the-bone meat without constant supervision. Perfect for busy home cooks wanting rich flavor with minimal effort.
• Health benefits: Packed with protein from beef and enhanced with wholesome ingredients like garlic and ginger, these Korean beef short ribs provide essential nutrients while balancing delicious taste. Using moderate fats and natural sweeteners supports a nutritious indulgence.
• Versatility: Easily adaptable, the recipe suits diverse dietary needs. By swapping soy sauce for tamari or coconut aminos, it becomes gluten-free; replacing brown sugar with coconut sugar or stevia offers a low-calorie option. Plant-based alternatives like marinated mushrooms or seitan can mimic textures for vegan variations.
• Distinctive flavor: The marriage of savory soy, sweet brown sugar, zesty ginger, and spicy gochujang creates a bold yet balanced sauce that’s unmistakably Korean. This flavor complexity makes the short ribs stand out from traditional barbecue meals, delivering a unique dining experience.

Essential Ingredients for Korean Beef Short Ribs

• 4 bone-in beef short ribs (2½ to 3 pounds), trimmed of excess fat – tender, flavorful meat for the main dish
• 1 medium onion, sliced vertically – adds sweetness and aroma during cooking
• 8 large garlic cloves, sliced – enhances savory depth and fragrance
• 2 tablespoons minced ginger – provides warmth and zest
• 2 cups beef broth – creates the rich cooking liquid for braising
• ½ cup soy sauce, tamari, or coconut aminos – gives umami and salt to the marinade
• ¼ cup brown sugar or coconut sugar – balances savory elements with sweetness
• 2 tablespoons unseasoned rice vinegar – adds acidity to brighten flavors
• 2 tablespoons gochujang (fermented Korean chili paste) – brings mild spiciness and depth
• 1 tablespoon toasted sesame oil – adds nuttiness and aromatic finish
• 2 tablespoons canola, vegetable, or peanut oil – used for browning ribs
• Salt and freshly ground black pepper – essential seasoning
• 2 tablespoons cornstarch – thickens the braising liquid into a rich sauce
• 2 bunches scallions, root ends trimmed – fresh garnish to brighten the dish
• 2 tablespoons toasted sesame seeds – finishing garnish for texture and visual appeal
• Side suggestions: kimchi, shredded carrots, and cooked brown rice – compliments for balanced meal presentation

Special Dietary Options:

• Vegan: Replace beef with marinated king oyster mushrooms or seitan and use vegetable broth.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce and ensure all ingredients are gluten-free certified.
• Low-calorie: Substitute brown sugar with coconut sugar or stevia alternatives and use leaner cuts or plant-based proteins.

How to Prepare the Perfect Korean Beef Short Ribs: Step-by-Step Guide

First Step: Prep the Ribs

Start by trimming excess fat from 4 bone-in beef short ribs and patting them dry with paper towels. This step ensures better browning and prevents splattering during searing.

Second Step: Make the Marinade

Combine 1 medium sliced onion, 8 sliced garlic cloves, 2 tablespoons minced ginger, 2 cups beef broth, ½ cup soy sauce (or tamari/coconut aminos), ¼ cup brown sugar (or coconut sugar), 2 tablespoons rice vinegar, 2 tablespoons gochujang, 1 tablespoon toasted sesame oil, and 2 tablespoons vegetable oil in a slow cooker or mixing bowl. Mix well to blend the flavors.

Third Step: Brown the Ribs

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the ribs generously with salt and black pepper. Brown the ribs on all sides, approximately 2-3 minutes per side, until golden and slightly crispy. This step adds depth to both flavor and texture.

Fourth Step: Slow Cook the Ribs

Transfer the browned ribs into the slow cooker, meat side down. Pour the marinade over the ribs. Cover and cook on high for 4-6 hours or on low for 8-10 hours until the meat is tender and falling off the bone.

Fifth Step: Thicken the Sauce

Once the ribs are cooked, mix 2 tablespoons cornstarch with about 4 tablespoons of the cooking liquid until smooth. Pour this slurry back into the cooker and cook uncovered on high for an additional 20 minutes to thicken the sauce. Let stand 10 minutes after turning off the heat.

Final Step: Garnish and Serve

Sauté a teaspoon of oil and cook trimmed scallions for 2-3 minutes until softened and lightly browned. Serve the tender ribs topped with toasted sesame seeds and scallions, alongside traditional Korean sides like kimchi, shredded carrots, and brown rice for a complete, balanced meal.

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Dietary Substitutions to Customize Your Korean Beef Short Ribs

Protein and Main Component Alternatives

• Substitute beef short ribs with marinated king oyster mushrooms or seitan for a plant-based, vegan-friendly option that replicates texture and flavor.
• Use leaner cuts such as boneless beef chuck or brisket for a lighter version.
• Try pork ribs for a different yet delicious twist.

Vegetable, Sauce, and Seasoning Modifications

• Replace scallions with chives or leeks for mild onion alternatives.
• Substitute soy sauce with tamari or coconut aminos for gluten-free needs.
• Swap brown sugar for coconut sugar, maple syrup, or stevia to reduce calories or offer varied sweetness.
• Adjust the level of spiciness by increasing or reducing gochujang or red pepper flakes. Fresh chili peppers can also be used for a stronger heat profile.

Mastering Korean Beef Short Ribs: Advanced Tips and Variations

• Pro cooking techniques: Marinate the ribs overnight to maximize flavor absorption. Try slow-braising in the oven or using sous-vide methods for precise temperature control and improved tenderness.
• Flavor variations: Add sun-dried tomatoes or caramelized onions to the sauce for deeper richness. Incorporate a splash of citrus juice to brighten the flavor.
• Presentation tips: Serve ribs over steamed greens or a bed of sticky rice. Sprinkle toasted sesame seeds and fresh herbs like cilantro or sliced green onions for visual appeal and flavor contrast.
• Make-ahead options: Prepare the marinade and ribs in advance; freeze marinated ribs for convenient cooking later without flavor loss.

How to Store Korean Beef Short Ribs: Best Practices

Refrigeration

Keep cooked Korean beef short ribs in airtight containers in the refrigerator for 3 to 4 days. This preserves moisture and flavors while maintaining food safety.

Freezing

For longer storage, wrap ribs tightly in foil or freezer-safe bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat ribs gently in an oven at 300°F (150°C), covered with foil to retain moisture. Avoid microwaving directly to prevent drying out the meat.

Meal Prep Considerations

Store ribs and sauces separately when batch cooking to preserve texture. Label containers with dates for easy meal planning throughout the week.

FAQs: Frequently Asked Questions About Korean Beef Short Ribs

korean beef short ribs

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★★★★★

5 from 1 reviews

• Author: Isabella Hayes
• Total Time: 4 hours 15 minutes
• Yield: 4 servings

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Description

🥢 Korean Beef Short Ribs offer tender, fall-off-the-bone meat with a perfect balance of sweetness and slight spiciness from a rich, savory sauce.
🍤 Paired with shrimp and Southern-style veggies in a stir fry, this dish creates a hearty, flavorful meal perfect for satisfying cravings.

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Ingredients

– 4 bone-in beef short ribs for the main dish

– 1 medium onion adds sweetness and aroma during cooking

– 8 large garlic cloves

– 2 tablespoons minced ginger

– 2 cups beef broth for braising

– ½ cup soy sauce

– ¼ cup brown sugar

– 2 tablespoons unseasoned rice vinegar

– 2 tablespoons gochujang brings mild spiciness and depth

– 1 tablespoon toasted sesame oil

– 2 tablespoons canola oil used for browning ribs

– Salt and freshly ground black pepper

– 2 tablespoons cornstarch

– 2 bunches scallions fresh garnish

– 2 tablespoons toasted sesame seeds

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Instructions

First Step: Prep the Ribs: Start by trimming excess fat from 4 bone-in beef short ribs and patting them dry with paper towels. This step ensures better browning and prevents splattering during searing.

Second Step: Make the Marinade: Combine 1 medium sliced onion, 8 sliced garlic cloves, 2 tablespoons minced ginger, 2 cups beef broth, ½ cup soy sauce (or tamari/coconut aminos), ¼ cup brown sugar (or coconut sugar), 2 tablespoons rice vinegar, 2 tablespoons gochujang, 1 tablespoon toasted sesame oil, and 2 tablespoons vegetable oil in a slow cooker or mixing bowl. Mix well to blend the flavors.

Third Step: Brown the Ribs: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the ribs generously with salt and black pepper. Brown the ribs on all sides, approximately 2-3 minutes per side, until golden and slightly crispy. This step adds depth to both flavor and texture.

Fourth Step: Slow Cook the Ribs: Transfer the browned ribs into the slow cooker, meat side down. Pour the marinade over the ribs. Cover and cook on high for 4-6 hours or on low for 8-10 hours until the meat is tender and falling off the bone.

Fifth Step: Thicken the Sauce: Once the ribs are cooked, mix 2 tablespoons cornstarch with about 4 tablespoons of the cooking liquid until smooth. Pour this slurry back into the cooker and cook uncovered on high for an additional 20 minutes to thicken the sauce. Let stand 10 minutes after turning off the heat.

Final Step: Garnish and Serve: Sauté a teaspoon of oil and cook trimmed scallions for 2-3 minutes until softened and lightly browned. Serve the tender ribs topped with toasted sesame seeds and scallions, alongside traditional Korean sides like kimchi, shredded carrots, and brown rice for a complete, balanced meal.

Notes

⏲️ Use bone-in, long-cut short ribs trimmed of excess fat for the best texture and flavor.
🥢 Marinate ribs briefly in sauce to deepen flavor before cooking.
🍚 Serve with kimchi, shredded carrots, and brown rice for a balanced meal.

• Prep Time: 15 minutes
• Cook Time: 4-6 hours (slow cooker)
• Cook Time: 4-6 hours
• Category: Main Course
• Method: Slow Cooking, Browning, Stir Frying
• Cuisine: Korean

Nutrition

• Serving Size: 1 short rib with shrimp and veggies
• Calories: 247 kcal
• Sugar: 16 g
• Sodium: 2078 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 7 g

Keywords: Korean Beef Short Ribs, Shrimp, Southern-Style Veggies, Stir Fry