Korean Gochujang Glazed Beef Short Ribs with Pearl Couscous

Name: Korean Gochujang Glazed Beef Short Ribs with Pearl Couscous
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lb (1360 g) beef short ribs, cut across the bone (flanken cut), patted completely dry; 1½ tsp (9 g) kosher salt; ¾ tsp (1½ g) freshly ground black pepper; 2 tbsp (30 ml) vegetable oil or neutral cooking oil; ⅓ cup (100 g) gochujang (Korean red chili paste); ½ cup (120 ml) soy sauce (shoyu or tamari); 8 clove (40 g) garlic cloves, minced; 2 tbsp (20 g) fresh ginger, minced; ¼ cup (60 ml) rice vinegar; 3 tbsp (45 g) brown sugar, packed; 1 tbsp (15 ml) dark sesame oil; 1½ cup (360 ml) low-sodium beef broth; 2 cup (380 g) pearl couscous (Israeli couscous); 2 tbsp (28 g) unsalted butter; 3 cup (720 ml) vegetable broth or water; ¾ tsp (4½ g) kosher salt; 4 whole (60 g) scallions (green onions), white and light green parts, sliced thin on the bias; 3 tbsp (28 g) sesame seeds (white or toasted black); ⅓ cup (20 g) fresh cilantro leaves, roughly chopped

From the MyKitchenBank Kitchen

Tender braised beef short ribs coated in a glossy gochujang-soy glaze with hints of ginger and sesame, served over fluffy pearl couscous. The ribs become fall-off-the-bone tender as they braise in the aromatic braising liquid, which reduces to a rich, spicy-sweet coating. Topped with scallions, sesame seeds, and fresh cilantro for brightness and crunch.

Prep: 20 min
Cook: 2 hr 30 min
Wait: 30 min
Total: 3 hr 20 min
Makes: 4 servings (3–4 short ribs per person with 1 cup couscous each)

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Ingredients

4 servings

For the Short Ribs
3 lb (1360 g) beef short ribs, cut across the bone (flanken cut), patted completely dry
1½ tsp (9 g) kosher salt
¾ tsp (1.5 g) freshly ground black pepper
2 tbsp (30 ml) vegetable oil or neutral cooking oil
For the Braising Glaze
⅓ cup (100 g) gochujang (Korean red chili paste)
½ cup (120 ml) soy sauce (shoyu or tamari)
8 clove (40 g) garlic cloves, minced
2 tbsp (20 g) fresh ginger, minced
¼ cup (60 ml) rice vinegar
3 tbsp (45 g) brown sugar, packed
1 tbsp (15 ml) dark sesame oil
1½ cup (360 ml) low-sodium beef broth
For the Couscous
2 cup (380 g) pearl couscous (Israeli couscous)
2 tbsp (28 g) unsalted butter
3 cup (720 ml) vegetable broth or water
¾ tsp (4.5 g) kosher salt
For Serving
4 whole (60 g) scallions (green onions), white and light green parts, sliced thin on the bias
3 tbsp (28 g) sesame seeds (white or toasted black)
⅓ cup (20 g) fresh cilantro leaves, roughly chopped

Equipment (7)

Heavy-bottomed 5–6 quart Dutch oven or braising pot with a lid
Large shallow bowl for drying ribs
Chef's knife and cutting board
Measuring spoons and measuring cups
Instant-read meat thermometer
Medium saucepan with lid (for couscous)
Tongs or metal spatula

Steps

Before you start

Pat the short ribs completely dry with paper towels—this helps them brown evenly and develop a crust.
Measure all glaze ingredients before you start cooking so you can work quickly once the ribs are seared.
Use beef short ribs cut across the bone (flanken cut, about ¾ inch thick), not the English-cut ribs.
Have a 5–6 quart heavy-bottomed braising pot or Dutch oven ready.

1
Sear the Short Ribs
- Season the beef short ribs generously on both sides with kosher salt and freshly ground black pepper.
- Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Working in batches to avoid crowding, sear the ribs bone-side down for 3–4 minutes until deeply browned.
- Flip and sear the meat side for another 3–4 minutes until dark caramel brown on both sides.
- Transfer the seared ribs to a plate.
- Do not wash the pot—the browned bits add flavor.
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Ready when: Ribs are deep golden-brown on both sides, with a dark caramelized crust
Tip: Don't move the ribs around while searing—let them sit undisturbed for 3–4 minutes to build a proper crust. Dry ribs brown better than wet ones.
2
Build the Braising Glaze
- While the ribs rest, whisk together the gochujang, soy sauce, minced garlic, minced ginger, rice vinegar, brown sugar, and dark sesame oil in a bowl until smooth and well combined.
- The mixture should be thick but pourable.
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Ready when: Glaze is smooth and well combined, with no lumps of gochujang
Tip: Whisking by hand helps break up the gochujang paste and distribute it evenly. A smooth glaze coats the ribs better.
3
Combine Ribs and GlazeOven 325°F / 165°C
- Pour the braising glaze into the Dutch oven with the seared ribs (the pot should still have rendered fat and browned bits).
- Stir in the beef broth.
- Nestle the ribs so they are mostly submerged in the liquid, bone-side down.
- Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover with the lid, and slide the pot into a preheated 325°F (163°C) oven.
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Ready when: Liquid reaches a boil at the stovetop
Tip: The oven's even, dry heat braises the ribs evenly without scorching the bottom of the pot. Cover the pot to prevent the liquid from reducing too quickly.
4
Braise the RibsOven 325°F / 165°C
- Braise the ribs in the preheated 325°F (163°C) oven, covered, for 2.5 hours.
- After 1.5 hours, remove the lid and stir the ribs, turning them over and basting with the braising liquid to ensure even cooking and glaze coverage.
- Replace the lid and continue braising until the meat is extremely tender and pulls away from the bones easily when pierced with a fork.
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Ready when: Meat is falling off the bone and pulls apart easily; the liquid has reduced by about one-third and coats the ribs in a glossy glaze
Tip: Don't skip the stir at the halfway point—it helps the glaze coat evenly and prevents the bottom layer from sticking. A meat thermometer inserted into the thickest part should read 195–205°F (90–96°C).
5
Make the Pearl Couscous
- While the ribs braise (about 30 minutes before they finish), melt the butter in a medium saucepan over medium heat.
- Add the pearl couscous and toast it, stirring frequently, for 2–3 minutes until it smells nutty and is lightly golden.
- Pour in the vegetable broth and add the kosher salt.
- Bring to a boil, then reduce the heat to low, cover with the lid, and simmer for 10 minutes without lifting the lid.
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Ready when: Couscous is tender and has absorbed all the broth; each grain should be fluffy and separate
Tip: Toasting the couscous first builds a subtle nutty flavor. Don't stir once you've covered the pan—let the steam do the work.
6
Finish the Couscous
- Remove the saucepan from the heat and let the couscous rest, covered, for 5 minutes.
- Then fluff the couscous with a fork, breaking up any clumps.
- Taste and adjust seasoning if needed.
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Ready when: Couscous is light and fluffy, with individual grains that don't stick together
Tip: Fluffing prevents the couscous from clumping together as it cools. Resting allows the grains to firm up slightly for better texture.
7
Remove Ribs and Reduce Glaze
- Once the ribs are tender, carefully transfer them to a clean plate or serving platter using tongs.
- Set the Dutch oven over medium heat on the stovetop and bring the braising liquid to a gentle simmer.
- Simmer, uncovered, for 8–10 minutes, stirring occasionally, until the sauce reduces to about 1 cup and becomes thick, glossy, and coats the back of a spoon.
- You should be able to draw a line through it with your finger that doesn't immediately fill in.
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Ready when: Sauce is glossy and thick, coating the back of a spoon; it reaches about 1 cup in volume
Tip: Reducing the sauce concentrates the flavors and creates a rich glaze that clings to the ribs. Stir occasionally to prevent scorching on the bottom.
8
Glaze and Rest the Ribs
- Return the ribs to the Dutch oven with the reduced sauce and gently stir or baste them until all the ribs are well coated with the glossy gochujang glaze.
- Remove from heat and let the ribs rest in the glaze for 5 minutes so the flavors meld.
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Ready when: All ribs are evenly coated with a dark, glossy, ruby-red glaze
Tip: Coating the ribs in the reduced glaze one final time gives them a professional, restaurant-quality finish.
9
Assemble and Serve
- Divide the fluffed pearl couscous evenly among four bowls, creating a bed in the center of each.
- Top each bowl with 3–4 glazed beef short ribs, spoon some of the extra glaze over the ribs and couscous, then garnish with sliced scallions, sesame seeds, and fresh cilantro.
- Serve hot.
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Ready when: Bowls are assembled with couscous, ribs, and garnishes
Tip: The bright green of the cilantro and white of the sesame seeds provide visual contrast against the dark, glossy ribs. Serve immediately while the ribs and couscous are still warm.

Good to know

Tips

Pat the short ribs dry before seasoning—moisture prevents browning and creates steam instead of a crust. This step is worth the extra 2 minutes.
Gochujang can vary in heat level by brand. Taste a small amount before committing the full amount; add a little extra sesame oil or rice vinegar if you want to dial down the heat slightly.
The ribs will look loosely braised partway through cooking, but the liquid will reduce significantly in the final 10–15 minutes of glaze reduction. This concentration is what creates the glossy coating.
Don't skip toasting the pearl couscous. This step adds a subtle nutty depth that elevates the whole dish and takes just a few extra minutes.

Make ahead

The ribs can be braised 1 day ahead. Cool them in the braising liquid, cover, and refrigerate. To serve, reheat gently in a 325°F (163°C) oven for 20–25 minutes, covered, until warmed through. The glaze can be made up to 2 hours ahead and stored in an airtight container at room temperature.

Storage & reheating

Store leftover ribs and glaze together in an airtight container in the refrigerator for up to 3 days. The couscous will keep separately for 2 days. Reheat the ribs in a 325°F (163°C) oven for 15–20 minutes. Couscous can be reheated in the microwave with a splash of water for 1–2 minutes, or on the stovetop with a little butter over medium-low heat. The ribs freeze well in their braising liquid for up to 2 months; thaw in the refrigerator overnight and reheat gently.

Substitutions

gochujang (Korean red chili paste) → Ssamjang (Korean dipping paste) mixed with a pinch of sugar and a splash of water to reach the same consistency. Ssamjang is slightly less spicy and has more umami. Adjust the amount of liquid added to match the glaze's thickness.
pearl couscous (Israeli couscous) → Regular (fine) couscous, farro, or short-grain white rice. Use the same weight and cooking time; fine couscous will take only 5–7 minutes to cook. Farro will need 20–25 minutes.
beef short ribs, cut across the bone (flanken cut) → Bone-in beef chuck roast cut into 3–4 inch chunks, or 2 lb skin-on chicken thighs. Adjust braising time: chuck roast needs 2–2.5 hours, chicken thighs need only 50–60 minutes. Reduce heat to 300°F (150°C) if braising chicken.
brown sugar, packed → Honey, maple syrup, or mirin (Japanese sweet rice wine). All three add sweetness and body to the glaze. Use the same 3 tablespoons / 45 g amount. Mirin adds authentic umami and does not require adjustment.