Korean-style Gochujang Short Ribs with Steamed Rice & Kimchi Slaw
Indulge in the irresistible flavors of Korean-style gochujang short ribs paired with fluffy steamed rice and zesty kimchi slaw. This dish transforms simple ingredients into a culinary masterpiece, bursting with umami and spice. Marinated to perfection, the tender beef short ribs are grilled or baked until caramelized, while the crunch of kimchi slaw adds a refreshing contrast. Perfect for gatherings or weeknight dinners, this recipe is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Baking
- Cuisine: Korean
Ingredients
Scale
- 2 lbs beef short ribs
- 1/4 cup gochujang
- 1/4 cup low-sodium soy sauce
- 5 cloves garlic, minced
- 2 tbsp brown sugar (dark preferred)
- 2 tbsp rice vinegar
- 2 cups steamed rice (white or jasmine)
- 2 cups kimchi slaw (cabbage and carrots mixed)
Instructions
- In a large bowl, combine gochujang, soy sauce, garlic, brown sugar, and rice vinegar. Add short ribs and coat well. Marinate for at least 2 hours, preferably overnight.
- Preheat your grill to medium-high or your oven to 350°F (175°C). Line a baking sheet with aluminum foil if using the oven.
- Grill each side of the marinated short ribs for about 5-7 minutes until caramelized or bake for about 1.5 hours until tender.
- Prepare steamed rice according to package instructions while the ribs cook.
- Serve short ribs over fluffy rice with a side of kimchi slaw.
Nutrition
- Serving Size: 1 plate (approx. 450g)
- Calories: 680
- Sugar: 10g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: For variations, substitute beef with pork belly or chicken thighs and adjust cooking times accordingly. Enhance kimchi slaw with sesame oil or lime juice for added flavor.