Eating at home should not be a compromise. These Korean Short Ribs are restaurant-quality but can be made quickly and easily at home with just a few authentic Asian ingredients that you can use over and over again (in this recipe and others like our Mongolian Beef Stir-fry or our Crab Rangoon Dip with Wonton Chips).
Korean Short Ribs Recipe
New readers may not know that I grew up in China.
While we mostly ate Szechaun flavours at home, we were lucky enough to travel all over Asia and eat lots of different, wonderful food during that time. As a result, I developed a taste for authentic flavours which can be really hard to track down now that I’m back in Canada.
I always get so excited when I get a raving recommendation for a new restaurant to try out, but most of the time, I check it out only to discover bland flavours and nothing resembling anything I ate in Asia.
After much searching, I have found some amazing and authentic Asian restaurants in my city, but sometimes it’s just easier (and cheaper) to make the classics at home.
These Korean Beef Short Ribs have that perfect combination of umami, sour and sweet flavours that is common in East Asian cooking.
I don’t want to describe this as an authentic Korean dish at all (it’s the cut of the beef that makes these ribs “Korean”), but the flavours really hit the spot for me!
For this Asian Short Ribs recipe, I quickly pan sear the ribs and then finish them off in the oven. You can just cook them on the stovetop, if desired.
I want to talk briefly about the ingredients used in this recipe.
If you already have these ingredients at home, I don’t have to tell you that they are flavour MAKERS and you simply must have them in order to create authentic Asian dishes at home.
Whiley you’ll probably spend about $10 to purchase sesame oil and tamari (or soy sauce) at first, these ingredients last a LONG time and the more you cook Asian-inspired dishes, you’ll find yourself reaching for them over and over again.
(I decided to skip the authentic ingredient of Korean malt syrup for the sweetness and just use brown sugar. You can alternatively use honey or maple syrup.)
And just to help you out, here are some recipes that will help you make good use of those special ingredients:
- Crab Rangoon Dip with Wonton Chips
- Shrimp Cashew Stir Fry
- Chocolate Stout Chicken Wings
- Mongolian Beef Stir Fry
- Copycat Chinois Salad
What Side Dishes Go With Korean Short Ribs:
- Rice is of course, a classic
- Crunchy vegetables, like sauteed snap peas and sweet bell peppers
- Soft veggies, like sauteed broccolini or mushrooms
- Chinese Tea Eggs
- Mashed cauliflower
- Roasted Root Vegetables
I hope your family loves this restaurant-quality Korean Short Ribs recipe as much as mine does!
Korean Short Rib Ingredients
- 6-8 Korean-style short ribs
- 3 Tablespoons tamari (or soy sauce)
- 1 teaspoon sesame oil
- 3 cloves garlic, sliced
- 1 Tablespoon ginger, sliced
- 2 Tablespoons brown sugar, optional
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds
- Green onions, optional garnish
Tip: use a piece of ginger about the size of the tip of your thumb to your first knuckle.
Tip: tamari is a soy-free version of soy sauce, but either works great in this recipe based on personal preference.
Kitchen Tools You May Find Helpful
- Small, shallow dishes
- Measuring cups and spoons
- Wok or skillet
- Sharp kitchen knife
How to Make Beef Short Ribs
The flavors of this beef short ribs recipe is so much better if allowed to marinate overnight, but it will still taste great if you don’t have time for that.
If marinating: Combine the tamari (or soy sauce), sesame oil, garlic, ginger and brown sugar in a shallow dish and add the short ribs, tossing to coat.
Cover and refrigerate up to 4 hours or overnight.
If not marinating, combine the tamari (or soy sauce), sesame oil, garlic, ginger and brown sugar in a shallow dish.
Place the cornstarch in a second dish.
Set a skillet or wok on medium hight heat.
Dredge the short ribs through the tamari mixture, then through the soy sauce mixture, and then back through the tamari mixture.
Add the short ribs to the hot skillet.
Cook for 5-7 minutes per side, until cooked through.
Garnish with sesame seeds and chopped green onions, as desired.
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Serving Size: 1
Amount Per Serving: Calories: 583 Total Fat: 40g Saturated Fat: 17g Trans Fat: 2g Unsaturated Fat: 22g Cholesterol: 170mg Sodium: 876mg Carbohydrates: 11g Fiber: 0g Sugar: 6g Protein: 45g
This Korean Short Ribs recipe is a delicious, restaurant-quality recipe your whole family will love. If you’re a fan of heat, add in some chilli peppers for some kick!