Gochujang Short Ribs Recipe

Gochujang short ribs are an absolute explosion of flavor. This Korean-inspired beef dish combines sweet, spicy, and savory elements for a mouthwatering meal that will have you licking your fingers.

Gochujang Short Ribs

Gochujang, a thick, sweet, and spicy fermented Korean chili paste, is the star ingredient that sets these short ribs apart. It infuses the meat with an addictive umami flavor and tantalizing heat. When paired with soy sauce, garlic, ginger, sesame, and a touch of brown sugar, you get a sauce that perfectly balances rich, complex, and bold tastes.

Short ribs are braised low and slow so the meat becomes fall-apart tender. As the ribs cook, the marinade permeates the beef, leaving you with finger-licking glazed ribs smothered in glossy, thickened sauce. It's an easy one-pot dish that rewards you with richly flavored, melt-in-your-mouth meat.

Here's what you need to know to make delicious gochujang short ribs at home:

Choose the Right Cut of Short Ribs

Choose the Right Cut of Short Ribs

For this recipe, you want flanken-style or Korean-style short ribs. These are cut across the bones into thin slices, usually about 1/2 inch thick. The thin slices allow the ribs to cook up quickly compared to other short rib cuts.

You can find flanken ribs at Asian markets, specialty butcher shops, or the meat counter of well-stocked grocery stores. Let the butcher know you need cross-cut short ribs for Korean BBQ. They are also labeled "LA galbi" or "galbi ribs."

The thin slices of meat cook fast over high heat and take on tremendous flavor from the spicy gochujang marinade. The little lines of bone add flavor as they simmer in the sauce, but get easily removed after cooking when you dig in.

Do not confuse flanken ribs with other short rib cuts that require longer cooking methods:

  • English-style: Have a single rib bone attached to a thick piece of meat. Better for slower braising.
  • Bone-in plate ribs: A whole short rib with about 6-8 inches of bone attached. Needs to be cooked low and slow.
  • Boneless short rib rectangles: Can be used but may turn out a bit drier and less tender.

What is Gochujang?

This Korean chili paste is integral to the flavor of the dish. The name combines "gochu" meaning chili pepper and "jang" meaning fermented bean paste.

It provides a savory, slightly sweet heat along with a big hit of umami flavor. The intensity of the chili spice can range from mild to very spicy depending on the brand. For short ribs, a medium heat level usually works well.

You can find gochujang sold in tubs at most grocery stores these days. It is typically shelved near other Asian foods, salsa, and pasta sauce. With its growing popularity, you may start seeing it in the mainstream condiment aisle soon!

When browsing brands, check the ingredients list. Some contain wheat while others are gluten-free. For this recipe, you want about 1/4 cup of gochujang.

How Much Short Rib Meat Per Person?

When shopping, it helps to know roughly how much meat you need per person. Short ribs shrink considerably when braised.

Aim for the following when buying flanken cut short ribs:

  • 2 ribs per average eater
  • 3-4 ribs per big eater
  • About 1/2 pound of boneless short-rib meat per person

The ribs are the star of the show here. Unlike some Korean dishes, you just need a small bowl of rice and maybe some simply cooked veggies on the side. Two ribs per person should satisfy most hearty appetites.

Easy Marinade Comes Together Fast

Part of what makes this such an easy weeknight recipe is that the flavorful marinade takes just minutes to mix up.

Here are all the ingredients you'll need:

  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce or tamari
  • 4 cloves minced garlic
  • 1 inch minced or grated ginger
  • 2 tbsp sesame oil
  • 1-2 tbsp neutral cooking oil
  • 1 lb flanken-cut beef short ribs

Simply whisk together everything but the short ribs until combined.

Pro tip: Use low-sodium soy sauce and go light on any additional salt. The gochujang already contains a good amount of sodium.

Add the ribs and toss to coat evenly in the marinade. Let them hang out for at least 20 minutes and up to overnight in the fridge. The longer they marinate, the more flavor they'll soak up.

Sear, Then Simmer to Perfection

Once your short ribs have marinated, it's time to cook them up. This two-step process sears them first, then lets them slowly braise in the sauce.

Here's how to cook gochujang short ribs to tender perfection:

1. Sear the ribs:

  • Heat 1-2 tbsp oil in a skillet or Dutch oven over medium-high heat.
  • Add ribs and sear briefly on both sides, just 1-2 minutes per side.
  • You want a nice brown crust but don't fully cook them.

2. Simmer in the sauce:

  • Return ribs to the marinade bowl and toss to re-coat.
  • Transfer everything to the skillet or Dutch oven.
  • Bring to a gentle simmer, then cover and reduce heat.
  • Let simmer for 45-60 minutes, until fork tender.

3. Reduce and glaze:

  • Remove the lid and let the sauce simmer uncovered for 10-15 minutes.
  • As the sauce reduces, toss ribs to coat in the sticky glaze.
  • Once thickened to a glossy, clingy texture, they're ready to eat!

Pro cooking tips:

  • Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid.
  • If the sauce gets too thick, add a splash of water as needed.
  • For fall-off-the-bone ribs, simmer for up to 90 minutes.
  • Add sliced onions or whole garlic cloves to boost flavor.

Bring on the Gochujang with These Flavor Bombs

Gochujang short ribs make for some supremely crave-able eating. The ribs are fall-apart tender with a finger-licking Korean-inspired glaze.

Serve them on a platter sprinkled with sliced scallions and sesame seeds for some color and extra flavor. Offer the gochujang sauce on the side for dipping any stray bits of meat that may fall off the bone.

Some tasty ways to devour these saucy ribs:

  • Over a bowl of steamy white rice.
  • Wrapped in lettuce leaves with rice and kimchi.
  • Piled high on nachos or baked potatoes.
  • Chopped up to top tacos, rice bowls, or pasta.
  • Served alongside classic Korean banchan dishes.

This recipe is super versatile. The tender beef takes well to being served and repurposed in many ways.

Do you have some ribs leftover? Slice them up to make an incredible beef and rice bowl the next day. Or use the leftovers to top a Korean-style pizza!

However you choose to enjoy them, these gochujang short ribs will have you going back for seconds and thirds. Their incredible flavor and tender texture simply can't be beat.

Recipe and Cooking Tips

Follow these handy tips for short rib success:

  • Marinate overnight for the most flavor infusion into the meat.
  • Use a Dutch oven or heavy pot to ensure even, gentle cooking.
  • Don't skip searing to build fond and flavor.
  • Simmer covered on low to allow ribs to become fork tender.
  • Reduce the sauce uncovered to concentrate flavors and thicken.
  • Slice between bones before serving for easy eating.
  • Garnish with scallions and sesame seeds for some crunch.
  • Leftovers keep well for 2-3 days refrigerated. Reheat gently with a splash of water.


How long do you cook short ribs?

For flanken or Korean-style short ribs, cook for 45-90 minutes once simmering until fork tender. Cook time varies based on thickness.

Can you use boneless short ribs?

Yes, you can use boneless ribs. Reduce cooking time to 30-60 minutes. They may end up a bit drier.

What sides go with gochujang short ribs?

White rice, kimchi, scallions, shredded carrots, spinach, and steamed veggies all pair beautifully.

How spicy are they?

The spice level depends on the gochujang used. For medium heat, use about 1/4 cup gochujang in the full recipe.

Can you use beef broth instead of water?

Yes, you can use beef broth, chicken broth, or a combo of broth and water.

Can I make it in a slow cooker?

Absolutely! Brown ribs first, then cook on low for 6-8 hours until tender.

Can I grill the short ribs instead?

You sure can! Sear over direct high heat for 2-3 minutes per side until lightly charred and cooked through.


Gochujang short ribs are an absolute must-try recipe for any Korean food fan. With just a few ingredients and minimal hands-on time, you can make these restaurant-worthy ribs at home any night of the week. Sink your teeth into these finger-licking, crowd-pleasing Korean-style short ribs!

Gochujang Short Ribs

Gochujang Short Ribs

Crowd-pleasing Korean-inspired short ribs with a sweet, spicy and savory glaze.


  • 1 lb flanken-cut beef short ribs
  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce or tamari
  • 4 cloves garlic, minced
  • 1 inch ginger, minced or grated
  • 2 tbsp sesame oil
  • 1-2 tbsp vegetable oil


  • Combine all ingredients except short ribs and oils. Add ribs and let marinate 20 minutes or overnight.
  • In a skillet or dutch oven, heat 1-2 tbsp oil over medium-high heat. Sear ribs 1-2 minutes per side.
  • Return ribs to marinade and transfer to pot. Simmer covered 45-60 minutes until tender.
  • Uncover and reduce sauce 10-15 minutes until thickened. Toss ribs to coat.
  • Serve over rice garnished with scallions and sesame seeds. Enjoy!
Unlimited Recipes
Unlimited Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating