Korean-Style Short Ribs

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This authentic Korean-style short ribs recipe delivers a high-protein dinner packed with deep, savoury flavour. By marinating the beef in a rich blend of ginger, garlic, and gochujang, the meat becomes incredibly tender during the slow-simmering process. The addition of toasted sesame seeds adds a subtle nuttiness that balances the heat of the fermented chilli paste, resulting in a sophisticated dish that rivals any restaurant favourite.

Perfect for a weekend feast or a restorative midweek meal, these ribs are best served in shallow bowls with plenty of the aromatic cooking liquor. Pair the succulent beef with a side of spicy kimchi and steamed rice to complete the experience. This homemade version is a brilliant way to enjoy a classic fermented flavour profile while ensuring a nutritious, protein-rich main course for the family.

Ingredients for Korean-Style Short Ribs

35g sesame seeds, toasted and cooled completely
1 bunch spring onions, trimmed and finely chopped
6 dientes de ajo, picados
120ml soy sauce
60ml packed light brown sugar
3 tablespoons gochujang (Korean hot-pepper paste)
1 cucharada de aceite de sésamo asiático
2.7kg beef short ribs or flanken
725 ml de agua
1 (2-inch) piece peeled fresh ginger, smashed
Accompaniment: kimchi
un molinillo eléctrico de café/especias

How to make Korean-Style Short Ribs

Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup spring onion greens, then whisk together remaining spring onions, 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.

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.

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 spring onion greens and remaining sesame-seed powder.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.