Sticky gochujang beef short ribs

Sticky gochujang beef short ribs

20 mins Prep · 135 mins Cook

Sticky Korean ribs with a sweet, savoury and spicy bite

Created by Spinneys
Prep time 20 minutes
Cook time 135 minutes
Serves 4
Cuisine Korean
Diet High-protein
Preparation Easy
Nutrition (per serving)
Calories 646
Fat 39.1g
Saturates 15.5g
Protein 60.2g
Carbs 27.2g
Sugars 22.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Heat the olive oil in a large pot over a medium heat.


Once the oil is hot, fry the short ribs until browned. Remove from the pot and lower the heat.


Add a little more oil to the pot and sauté the very finely chopped onions, 6 peeled and finely grated garlic cloves and ginger for 5 minutes.


Stir in the gochujang, ketchup, lime juice, hoisin sauce, sugar, fish sauce, soya sauce and water.


Add the browned short ribs and bring to a simmer. Cook, stirring often for 2 hours or until the meat is tender and falling off the bone.


Prepare a grill for medium-high heat.


Brush the ribs with the sunflower oil, place the ribs on the grill, and cook until lightly charred, approx. 5 minutes a side, basting with the extra cooking sauce.


Serve the ribs with a squeeze of lime juice, fresh coriander and the remaining sauce.


Cheats ‘gochujang’

Combine 125ml brown miso paste, 4 tbsp honey, 4 tbsp dried chilli flakes, 2 tbsp rice vinegar and a crushed garlic clove in a saucepan. Simmer over a low heat for 2-3 minutes. Season with salt. Use it immediately, or for the best flavour, refrigerate for 2-3 days before using.