Gochujang, a spicy Korean chili paste makes great ribs.
As the weather turns to crisp Fall days, and I want warm comfort food, Short Ribs simmering away in a slow cooker are one of the first things I think about. I’ve wanted to find a different way of cooking short ribs besides my usual wine and beef broth. I had been reading about Korean Gochujang, which is becoming the “new Sriracha”, and wondered how it would be with short ribs. Well, it turns out, it’s fantastic!
Gochujang is a red chili paste used in Korean food. It can be used in sauces or as part of a marinade for BBQ, and as a friend of mine has told me, he knew a woman who mixes it with mayonnaise to dip fries in. I bet that’s awesome, as it’s sweet and smoky undertones would be great mixed with mayo. Gochujang can be found in jars or tubs in many grocery stores or online.
These short ribs are delicious. They are slightly sweet and not overly spicy , just enough to tantalize the tongue. Yes there is some heat, but not too much. A little Gochujang goes along way. You can, however, add a bit more if you want it very spicy. All you need to finish this meal is some cooked rice to sop up the tasty sauce and a green vegetable. This recipe can be thrown together in just minutes and will hold at the end for quite some time.
I’m excited to try Gochujang in several other dishes; hopefully they will show up here soon. Let me know in the comments below if you try this. It is well worth seeking out a jar of Gochujang.
Short Ribs cooked with gochujang a korean chili paste.
- 1 large onion, sliced
- 6 cloves garlic, peeled and chopped
- 3 tablespoons fresh ginger, minced or grated
- 1 1/2 cups beef broth
- 1/2 cup soy sauce
- 1 15oz jar apricot preserves or jam
- 2 tablespoons rice vinegar
- 2 tablespoons Gochajang or 3 T if you want it real spicy
- 2 glugs vegetable oil such as peanut, corn, or canola aproximately 2 tablespoons
- salt and pepper, to taste
- 4 long cut boneless short ribs You can use bone in it may take longer to cook
- 2 tablespoons cornstarch
- 2 tablespoons toasted sesame oil
- 1 cup sliced green onions
- 4 tablespoons sesame seeds, toasted if desired
- cooked white or brown rice
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Combine the onion, garlic, ginger, beef broth, soy sauce, apricot preserves, rice vinegar, and Gochujang in a slow cooker.
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Heat 2 glugs of vegetable oil (approximately 2 tablespoons) in a large skillet over medium-high heat.
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Generously season beef short ribs with salt and black pepper.
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Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
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Transfer the browned ribs to slow cooker. Stir up the sauce over the ribs and try to distribute the onion slices around and over the ribs.
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Cover and cook on high for 5 hours or until very tender.
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At this point, if the liquid seems over fatty, you can skim off some of the fat
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With a small whisk or fork, quickly combine the cornstarch with approximately ½ cup of the cooking liquid in a small bowl. Stir until smooth.
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Pour the cornstarch mixture into slow cooker. Add the toasted sesame oil and stir to blend with the cooking liquid.
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Cook on high for approximately 1 more hour.
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Sauce will thicken more upon standing.
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When ready to serve, generously garnish with the sliced green onions and sesame seeds. Serve with some cooked white or brown rice.
