Korean Inspired Beef Short Ribs with Homemade Gochujang Sauce
This recipe features tender beef short ribs marinated in a spicy-sweet homemade gochujang sauce, which balances flavor and richness beautifully. The ribs are grilled to perfection and served alongside vibrant pickled vegetables and luscious jasmine rice. The intricate preparation and bold flavors are inspired by traditional Korean barbecue, making it a show-stopping dish.
- Total
- 7 hr 30 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the Beef Short Ribs
- 1.5 kilograms Beef short ribs, trimmed and cut into individual pieces
For the Gochujang Sauce
- 100 grams Gochujang (Korean red chili paste), good quality
- 60 milliliters Soy sauce, low sodium preferred
- 40 grams Brown sugar, packed
- 30 milliliters Sesame oil, toasted for depth of flavor
- 15 milliliters Rice vinegar, to balance sweetness
- 4 cloves Garlic, minced
- 20 grams Ginger, fresh, grated
- 1 teaspoon Black pepper, freshly cracked
For the Pickled Vegetables
- 1 large Carrot, julienned
- 200 grams Daikon radish, julienned
- 1 medium Cucumber, julienned
- 200 milliliters Water, for brining
- 100 milliliters White vinegar, for brining
- 50 grams Sugar, for brining
- 10 grams Salt, for brining
For the Jasmine Rice
- 300 grams Jasmine rice, rinsed
For the Beef Short Ribs
- 1.5 kilograms Beef short ribs, trimmed and cut into individual pieces
For the Gochujang Sauce
- 100 grams Gochujang (Korean red chili paste), good quality
- 60 milliliters Soy sauce, low sodium preferred
- 40 grams Brown sugar, packed
- 30 milliliters Sesame oil, toasted for depth of flavor
- 15 milliliters Rice vinegar, to balance sweetness
- 4 cloves Garlic, minced
- 20 grams Ginger, fresh, grated
- 1 teaspoon Black pepper, freshly cracked
For the Pickled Vegetables
- 1 large Carrot, julienned
- 200 grams Daikon radish, julienned
- 1 medium Cucumber, julienned
- 200 milliliters Water, for brining
- 100 milliliters White vinegar, for brining
- 50 grams Sugar, for brining
- 10 grams Salt, for brining
For the Jasmine Rice
- 300 grams Jasmine rice, rinsed
- Prep
- 1 hr
- Marinate
- 4 hr
- Cook
- 1 hr
- Rest
- 15 min
About this recipe
This recipe is inspired by traditional Korean barbecue, where the balance of spice, sweetness, and umami creates an unforgettable dining experience. Gochujang, a staple in Korean cuisine, adds distinct heat and flavor, while the pickled vegetables provide a refreshing counterpoint to the richness of the beef. The approach reflects a beautifully intricate method of cooking, aiming to deliver authentic flavours and techniques as enjoyed in Korean homes and restaurants alike.
Method
-
Step 1: Prepare the Gochujang Sauce
In a large bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper until smooth and well combined. Set aside 120 ml of the sauce for serving later and use the remainder to marinate the beef.
Ensure the sauce balances sweetness and spiciness to your liking; adjust gochujang and sugar if needed. -
Step 2: Marinate the Beef Short Ribs
Place the trimmed short ribs in a shallow dish or a large resealable bag, and pour the remaining gochujang marinade over the ribs. Ensure each rib is well-coated. Cover with plastic wrap or seal the bag and refrigerate for at least 4 hours, preferably overnight for maximum flavor development.
Ensure the beef is well-coated, and marinate in a cool environment to prevent spoilage. -
Step 3: Prepare the Pickled Vegetables
In a saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat. In a large bowl, combine julienned carrot, daikon radish, and cucumber. Pour the hot brine over the vegetables, ensuring they are submerged. Let cool, then cover and refrigerate for at least 2 hours or until ready to serve.
Ensure the vegetables are completely covered by the brine to pickle uniformly. -
Step 4: Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a rice cooker or pot, combine rinsed rice with 450 ml of water. Cook according to the rice cooker instructions, or bring to a boil in a pot, then cover and reduce to low heat for 15 minutes. Let it steam for five additional minutes after cooking, then fluff with a fork.
Ensure not to lift the lid too early during cooking to maintain steam. -
Step 5: Grill the Beef Short Ribs
Preheat your grill or stovetop grill pan to a medium-high level (around 200°C). Remove the ribs from the marinade, allowing excess marinade to drip off. Grill the ribs for 6-8 minutes on each side, or until deep grill marks appear and they reach an internal temperature of at least 65°C (medium rare) or 70°C for medium. Baste with reserved sauce during the last minute of cooking.
Be careful of flare-ups and ensure ribs are cooked to a safe temperature. Let rest for 10 minutes after grilling. -
Step 6: Plate and Serve
On a large platter, arrange the grilled beef short ribs alongside mounds of jasmine rice. Garnish the rice with pickled vegetables for a colorful presentation. Drizzle the reserved gochujang sauce over the ribs and serve extra sauce on the side.
Ensure the plating is visually appealing and vibrant using contrasting colors.
Tips
- For a milder sauce, reduce the amount of gochujang and substitute some with a red pepper flake.
- Consider adding sesame seeds to the ribs just before serving for added crunch.
- You can experiment by adding other vegetables like radishes or bell peppers to the pickled vegetables component for varied flavor profiles.
- If pressed for time, you can unpackage the marinated ribs and cook them sous-vide for 24 hours for ultimate tenderness before grilling them to finish. Make sure to follow food safety guidelines when sous-vide cooking.
Equipment
- Large bowl
- Whisk
- Baking dish
- Shallow dish
- Stovetop grill or barbecue
- Digital kitchen scale
- Saucepan
- Rice cooker or pot
- Vegetable peeler
- Cutting board
- Chef's knife
- Plastic wrap
Serve it with
Sides
-
Korean Style Corn Cheese
The creamy corn cheese provides a great contrast to the spicy ribs and complements the meal beautifully.
-
Savory Miso Soup
The umami from miso soup enhances the overall experience and prepares the palate for the rich flavors of the short ribs.
Goes well with
-
Bibimbap
A traditional mixed rice dish will harmonously combine with the short ribs' flavors.
-
Chocolate Lava Cake
The rich chocolate cake offers a sweet finale after the bold and spicy flavors.
Drinks
-
Makkoli (Korean Rice Wine)
This slightly sweet and fizzy drink is perfect for cutting through the richness of the beef.
-
Korean Lemonade
The citrusy refreshment from the lemonade provides a delightful contrast to the flavors on the plate.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
