Korean Style Beef Short Ribs with Bok Choy

These Korean style beef short ribs with bok choy are savory with a hint of sweet and are super tender and succulent. 

Beef short ribs, on their own, are incredibly flavorful. Add an amazing sauce that evokes the flavors of Korean beef for an amazing dinner. 

These short ribs are braised in a sauce that includes Korean-style ingredients to both tenderize the meat and smother it in an amazing sauce that brings so much umami. Everything about it is wonderful. 

In addition, this dish, including the bok choy, is prepared in one pot, and is mostly hands off. Add a side of white rice to complete the meal. 

Ingredients in These Beef Short Ribs:

Pear: Often used in Korean beef marinades as a tenderizer. 

Asian-style Ingredients: Soy sauce, rice vinegar, sesame oil, fresh ginger, and sake. 

Pantry Ingredients: Sugar, salt, pepper, and vegetable oil. 

Aromatics: Onion and garlic. 

Beef Short Ribs: You can use either bone-in or boneless. I used bone-in short ribs and easily removed the bones after braising.

Baby Bok Choy: Two to four, depending on their size. 

To Make These Short Ribs:

First, combine the pear, soy sauce, sugar, sesame oil, and rice vinegar and process in a food processor until smooth. 

Next, brown the short ribs on all sides and then set the beef aside. Then, in the same pot, cook the onion until soft and then stir in the garlic and ginger. Add the sake and deglaze the pan. Simmer until the mixture has reduced. Add the pear and soy sauce mixture to the pan, and then add back the beef. 

After that, place the pot into a 300 degree oven and cook for about 2 1/2 hours. Using a steamer basket, add the bok choy to the pot and cook until it is crisp tender, about 10 to 20 minutes. 

Once the beef and the bok choy are done, remove them from the pot and tent them with foil to rest while you prepare the sauce. 

Strain the sauce and, using a fat separator, remove the fat from the sauce. Combine some of the sauce with cornstarch and then add it to the pot and cook until the gravy thickens and then serve it with the short ribs and the bok choy, along with some white rice if you like. 

Equipment You May Need:

You will need a six to eight quart Dutch oven that can be transferred from the stovetop to the oven. It can be enameled cast iron, clay, or stainless steel. 

To separate the fat from the sauce, a gravy/fat separator is super handy and is much easier than skimming the fat off of the top. The one I have has a handle that you can pull to dispense the gravy from the bottom after letting the fat rise to the top. 

For steaming the bok choy in the same pan with the beef, use a steamer basket to hold the bok choy above the meat. If you don't have one, you can poke some holes in foil and use that to cradle the bok choy above the beef. 

Storage and Leftovers:

If you have leftovers, store the bok choy separate from the meat and gravy. To serve later, reheat and serve. It's just as delicious as the day it is made and the bok choy holds up very well. 

More Delicious Short Rib Recipes: 

Port Braised Short Ribs

Pressure Cooker Asian Style Short Ribs

Guajillo Braised Short Rib Tacos

Fried Onion Short Rib Burgers

Pub-Style Short Rib Burgers

This week, the Sunday Funday group is sharing recipes for one dish meals. 

Sunday Funday - One Dish Meals: 

Bean and Kielbasa Stew by A Day in the Life on the Farm

Korean Style Beef Short Ribs with Bok Choy by Karen's Kitchen Stories

Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures

Roast Chicken, Bacon and Cauliflower Bolognese by Food Lust People Love

Sama Pulao by Mayuri's Jikoni

Sukhi Roti Ki Khichdi by Sneha's Recipe

 

Korean Style Beef Short Ribs with Bok Choy

Yield: 6 servings

Author: Karen Kerr

Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M

These Korean style beef short ribs with bok choy are both savory and sweet and are super tender and succulent. 

Ingredients

• 1 fresh pear, peeled, cored, and chopped
• 1/2 cup soy sauce
• 6 tablespoons granulated sugar
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• 3 1/2 pounds beef short ribs
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 6 garlic cloves, minced
• 4 teaspoons minced ginger
• 1 cup sake
• 4 heads (2 to 3 ounces each) baby bok choy, halved
• 1 tablespoon cornstarch

Instructions

1. Heat the oven to 300 degrees F with a rack in the middle or lower-middle position.
2. In a food processor, process the pear, soy sauce, sugar, sesame oil, and rice vinegar until smooth.
3. Season the short ribs with salt and pepper. In a large Dutch oven, heat the vegetable oil. In batches, brown the short ribs on all sides. Set aside on a plate.
4. Add the onion to the pot and cook until softened about 7 minutes. Add the garlic and ginger and cook for about one minutes. Add the sake and deglaze the pan, scraping up any brown bits. Simmer for about 2 minutes to reduce. Add the pear mixture and the beef and bring the pot to a simmer. Cover and transfer to the oven and cook for about 2 1/2 hours, until tender.
5. Uncover the pot, place the steamer basket over the beef, add the bok choy, and cover the pot again. Bake for an additional 10 to 20 minutes, until the bok choy is crisp tender. Remove the pot from the oven.
6. Transfer the bok choy to one plate and the beef to another plate and tent both with foil.
7. Strain the cooking liquid to remove any solids with a strainer. Defat the liquid (see note in post about fat using a separator).
8. Stir the cornstarch into 1/4 cup of the defatted liquid. Add the rest of the liquid back to the pan and bring to a simmer over medium heat. Whisk in the cornstarch mixture and cook until the gravy/sauce begins to thicken, about 2 minutes. Season with salt and pepper to taste.
9. Serve the beef and bok choy with some of the sauce on the beef and the rest on the side.

Nutrition Facts

Calories

542

Fat (grams)

27 g

Sat. Fat (grams)

9 g

Carbs (grams)

24 g

Fiber (grams)

1 g

Net carbs

22 g

Sugar (grams)

16 g

Protein (grams)

40 g

Cholesterol (grams)

114 mg

https://www.karenskitchenstories.com/2025/08/korean-style-beef-short-ribs-with-bok.html

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Recipe adapted from One-Pan Wonders: Fuss Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker by Cook's Country.