Korean Gochujang Sticky Boneless Beef Short Ribs Recipe

If you’re craving something seductively savory, sticky-sweet, with a fiery umami punch, these Korean Gochujang Sticky Boneless Beef Short Ribs deliver every single time. This dish is a bold, weeknight-friendly twist on classic Korean flavors—tender, caramelized beef short ribs bathed in a luscious gochujang glaze that’s just the right level of heat and sweetness. Once you try this, you’ll never look at short ribs the same way again!

Ingredients You’ll Need

The beauty of these Korean Gochujang Sticky Boneless Beef Short Ribs is how just a handful of key ingredients create such craveable complexity. Every component is essential—each one brings its own personality to the final dish, from tender richness to sticky gloss and a kick of heat.

• Boneless beef short ribs (4 pounds): The star! Their marbling guarantees impossibly juicy, tender bites. Go boneless for easier serving and eating.
• Light soy sauce, low sodium (3/4 cup): Adds a deeply savory, salty backbone without overpowering the sauce.
• Sesame oil (2 tablespoons): Toasty and aromatic, this gives the marinade its signature nutty Korean flavor.
• Rice vinegar (2 teaspoons): Gives a gentle tang to balance the sweet, spicy, and savory notes.
• Kosher salt & black pepper (1/2 teaspoon each): Simple seasonings that heighten all the flavors.
• Red chili flakes (3/4 teaspoon): For that extra whisper of heat—you can dial this up or down to taste.
• Gochujang (4–5 tablespoons): The heart and soul of the glaze—this Korean fermented chili paste is spicy, sweet, and deeply umami. Use less for a milder version, more for extra fire!
• Honey (1/3 cup + 2 tablespoons): The sticky secret: it caramelizes beautifully and balances the spice.
• Minced garlic (1 tablespoon): Fresh garlic brings a bright, assertive kick you’ll crave in every bite.
• Fresh ginger (1-inch piece, minced): Lively, peppery, and slightly sweet—ginger adds warmth and depth.
• Minced green onions & white sesame seeds: For fresh brightness and nutty crunch sprinkled on top at the very end.

Variations

There’s so much room to make Korean Gochujang Sticky Boneless Beef Short Ribs entirely your own! Play with your favorite flavors, adapt for different dietary needs, or use what you already have in the pantry—there’s no wrong way to embrace this saucy, sticky goodness.

• Spice It Up or Tone It Down: Adjust the gochujang and red chili flakes—use less for a mellow crowd-pleaser, or double down if you love a spicy punch!
• Swap for Pork or Chicken: This marinade is incredible on boneless pork shoulder or skinless chicken thighs—simply adjust cook times accordingly.
• Gluten-Free Marvel: Use tamari instead of soy sauce for a gluten-free version, and double-check your gochujang for wheat-free labeling.
• Extra Veggies: Toss in chunked carrots, daikon, or bell peppers with the short ribs in the instant pot for a built-in veggie boost.

How to Make Korean Gochujang Sticky Boneless Beef Short Ribs

Step 1: Marinade Magic

In a big bowl, whisk together your soy sauce, sesame oil, rice vinegar, kosher salt, black pepper, chili flakes, gochujang, honey, garlic, and ginger. This glossy marinade is a full-on flavor bath, marrying savory, spicy, and sweet into one. Drop in the boneless short ribs and toss until every nook is coated. If you’ve got 10 minutes to spare, let them rest and soak up all those bold flavors—it’s worth the mini wait!

Step 2: Pressure Cook for Instant Tenderness

Transfer the short ribs—plus every drop of marinade—into your Instant Pot. Seal the lid, set it to “High Pressure” for 35 minutes, and relax. The magic of pressure cooking breaks down the beef until it’s spoon-tender, saturating every bite with that sticky glaze. Let the pressure naturally release for 15 minutes so the juices recirculate (this keeps things absurdly juicy).

Step 3: Thicken That Sauce

Using tongs (these ribs are fall-apart soft!), carefully lift the beef onto a foil-lined baking rack. Switch your Instant Pot to “Sauté” to reduce and thicken up the leftover cooking liquid—the honey and gochujang transform this into a glossy, sticky glaze. Stir often and keep an eye on it; once it clings to a spoon, it’s sauce perfection and ready for basting!

Step 4: Broil & Baste to Finish

Turn on your broiler and slide the rack up to the top third of the oven. Slather the ribs liberally with that thickened sauce and broil just for a minute—enough to get those charred, caramelized edges without burning. Flip, baste the second side, and broil for another minute. This is where the magic happens: sticky, lacquered, and utterly irresistible!

Step 5: Garnish & Serve

Once you’ve pulled your Korean Gochujang Sticky Boneless Beef Short Ribs from the oven, sprinkle generously with white sesame seeds and a blizzard of fresh green onions. The final result is every bit as stunning as it is mouthwatering!

How to Serve Korean Gochujang Sticky Boneless Beef Short Ribs

Garnishes

A generous shower of freshly sliced green onions brings brightness and a pop of color, while a scattering of white sesame seeds adds nutty crunch and visual flair—it’s the essential finishing touch that makes your Korean Gochujang Sticky Boneless Beef Short Ribs look restaurant-ready in seconds.

Side Dishes

For the ultimate Korean feast, serve your sticky short ribs alongside steamed jasmine or short-grain rice to soak up every drop of sauce. Kimchi, quick pickled cucumbers, or garlicky sautéed greens round out the meal with crisp-fresh contrast. Don’t forget a simple seaweed salad or lightly dressed shredded cabbage for a refreshing bite.

Creative Ways to Present

Want to wow at your next gathering? Pile the glazed short ribs onto a large platter with toothpicks for a finger-friendly appetizer, or slice thinly and tuck into lettuce wraps with extra sauce on the side. Stack them over a mound of hot rice in individual bowls, garnished with microgreens and a drizzle of chili oil for a modern bistro touch.

Make Ahead and Storage

Storing Leftovers

Leftover Korean Gochujang Sticky Boneless Beef Short Ribs keep beautifully! Once cool, transfer ribs and extra sauce to an airtight container and refrigerate. They’ll stay moist and flavorful for up to 4 days—the flavors get even better as they meld overnight.

Freezing

Short ribs freeze like a dream. Place cooled ribs (with sauce) in freezer-safe containers or bags, squeezing out excess air. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating so you retain all that delicious texture and moisture.

Reheating

For best results, reheat gently in a covered skillet or in the oven at 325°F, adding a splash of water if needed to loosen the sauce. You can also microwave individual portions—just cover to keep everything juicy and use short intervals to avoid overcooking.

FAQs

Final Thoughts

These Korean Gochujang Sticky Boneless Beef Short Ribs are a game-changer for anyone who loves deep flavor and fall-apart tenderness with almost zero fuss. I hope you give them a try—share them with friends or keep them all to yourself (no judgment here). One bite and you’ll see why this dish is pure comfort and pure celebration all in one. Enjoy every sticky-sweet, spicy morsel!

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