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Korean Sticky Short Rib Recipe

Korean Sticky Short Rib Recipe




  • 4 large beef short ribs
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2cm piece of ginger, grated
  • 1tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1/2 a lime, juiced
  • 3 tbsp rice wine
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 3 tbsp gochujang
  • 3 tbsp sugar (brown ideally)
  • 1 red chilli, seeds removed and finely chopped (optional if you want more heat)
  • 1 pint water (~500ml)



  1. Put your oven to 160 degrees. In a pan with a little oil on a medium heat, sear your short ribs until golden on each side. Remove from the pan.

  1. Add your onions and fry for 2 mins, add you garlic and ginger and fry for another 2. Add all of the other ingredients, then bring to a simmer. Put a lid/foil on your dish and put in the oven for 4-5 hours.

  1. Every 1-2 hours, check the meat and turn the short ribs over. If the pan gets dry and starts to burn add more water. When the meat pulls away easily it is done. Remove the short ribs from the pan and put them on a serving dish. 

  1. Skim as much fat as you can from the sauce and discard or fry your rice in it. If your sauce is sticky and thick you can serve it now, if it’s a little runny simmer it on the hob and reduce it to the right thickness. Serve poured over the ribs!
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