Korean-Style Gochujang Glazed Beef Short Ribs

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Trend : Korean-inspired dishes and sticky, umami-rich glazes.
Image Description : Succulent beef short ribs lacquered in a glossy red gochujang glaze, garnished with sesame seeds and thinly sliced scallions. Served atop a bed of pickled radishes and steamed jasmine rice.

Ingredients :

  • 2 lbs beef short ribs (flanken cut)
  • 1/3 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 2 garlic cloves (minced)
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • Sesame seeds and scallions for garnish

Instructions :

  1. Marinate : Whisk gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Coat ribs and marinate 2–4 hours.
  2. Grill : Preheat grill to medium-high. Grill ribs 4–5 minutes per side until caramelized.
  3. Serve : Slice ribs, drizzle with extra glaze, and top with sesame seeds and scallions.

Chef’s Tip : Pair with kimchi fried rice for a complete meal.