Korean Beef Rice Bowl with Short Ribs
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Korean Beef Rice Bowl with Short Ribs is one of those dinners that gives you the cozy, saucy, slow-braised beef moment and the fresh crunch from quick pickled vegetables all in one bowl. The short ribs cook low and slow until they’re tender enough to shred, then everything gets layered over warm rice with homemade Korean BBQ sauce.
This is the kind of rice bowl that feels a little special, but most of the work happens while the beef braises. You get sweet, savory, tangy, and slightly spicy flavors in every bite, plus the kind of leftovers you’ll actually look forward to eating the next day.
This Is My Favorite Kind Of Dinner Bowl
I love a dinner bowl that has a little bit of everything, and this Korean Beef Rice Bowl with Short Ribs is exactly that. You get the tender beef, the warm rice, the sauce, the crunchy pickled vegetables, and suddenly dinner feels way more exciting than it probably should for something served in a bowl.
This is one of those recipes I’d make when I want dinner to feel a little special, but I don’t want to stand over the stove all night. The short ribs do their thing in the oven, the pickled veggies hang out in the fridge, and then you just build the bowl. That is my kind of dinner.
Why You’ll Love This Korean Beef Rice Bowl
- This Korean Beef Rice Bowl is loaded with tender braised short ribs.
- The homemade Korean BBQ sauce is sweet, savory, tangy, and slightly spicy.
- Quick pickled vegetables add crunch and freshness.
- The components can be made ahead for easier assembly.
- It works for dinner, leftovers, or meal prep.
- You can serve it over rice, lettuce, or noodles.
Ingredients Needed To Make Korean Short Rib Rice Bowl
For The Braised Short Ribs
Boneless beef short ribs
Olive oil
Kosher salt
Black pepper
Onion
Garlic
Gochujang or Korean chili paste
Liquid aminos or soy sauce
Vegetable stock
Water, if needed
For The Korean BBQ Sauce
Soy sauce
Light brown sugar
Sesame oil
Gochujang or Korean chili paste
Water
Mirin
Rice vinegar
Ginger
Green onions
Cornstarch
For The Quick Pickled Vegetables
Water
Sugar
Rice vinegar
Kosher salt
Radish
English cucumber
Matchstick carrots
For Serving
Cooked rice
Fresh cilantro or green onions
Sesame seeds, optional
How To Make Korean Short Rib Rice Bowl
- Preheat the oven and sear the short ribs in a Dutch oven.
- Combine the diced onion, garlic cloves, Korean chili paste, liquid aminos, and other ingredients in the Dutch oven.
- Braise the short ribs in the oven until fork-tender.
- Once the short ribs are cooked, shred them and toss them in the flavorful braising liquids for an extra punch of flavor.
- Whip up a batch of homemade Korean BBQ sauce by simmering soy sauce, brown sugar, sesame oil, Korean chili paste, and other delicious ingredients until they’re thick and syrupy.
- Create a slurry with cornstarch and water, then add it to the sauce to thicken it to perfection.
- While the short ribs are cooking, prepare the Vietnamese Quick Pickled Veggies by marinating radish, cucumbers, and carrots in a tangy mixture of water, sugar, rice vinegar, and salt.
- Serve them over cooked rice with the Korean BBQ sauce and pickled veggies.
Tips For The Best Korean Beef Rice Bowl
- Sear the short ribs first for deeper flavor.
- Cook the beef until it shreds easily with two forks.
- Spoon braising liquid over the shredded beef so it stays juicy.
- Make the pickled vegetables ahead so they have time to develop flavor.
- Store the beef, rice, sauce, and vegetables separately for the best leftovers.
- Add sauce right before serving so the rice does not get soggy.
Storage
- Store the shredded beef, rice, Korean BBQ sauce, and pickled vegetables in separate airtight containers in the refrigerator for up to 4 days.
- Reheat the beef gently on the stovetop or in the microwave with a spoonful of braising liquid or sauce to keep it moist. Reheat the rice separately, then assemble the bowls fresh.
Korean Beef Rice Bowl with Short Ribs
Equipment
- Measuring cups/spoons
- Airtight containers
- Knife and cutting board
Ingredients
Braised Short Ribs
- 2-3 lbs boneless beef short ribs
- 1 tbsp olive oil
- 3 tsp kosher salt (divided)
- 1 1/2 tsp black pepper (divided)
- 1 large onion (diced)
- 2 large garlic cloves, minced (black garlic recommended)
- 1 1/2 tbsp gochujang or Korean chili paste
- ½ cup liquid aminos (or soy sauce)
- 4 cups vegetable stock
- 1-2 cups water (if needed)
Korean BBQ Sauce
- 1 cup soy sauce
- 3/4 cup packed light brown sugar
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp gochujang or Korean chili paste
- 1/3 cup water
- 1/3 cup mirin
- 1 1/2 tbsp rice vinegar
- 2 tsp grated ginger
- 2 tbsp green onions (chopped)
- Slurry: 1 tbsp cornstarch + 2 tbsp water
Vietnamese Quick Pickled Veggies
- 1 1/2 cups water
- 1 1/2 tbsp sugar
- 1 cup rice vinegar
- 2 tsp kosher salt
- 1 cup radish (thinly sliced)
- 2 cups English cucumbers (thinly sliced)
- 1 ½ cups matchstick carrots
For Serving
- Cooked rice
- Fresh cilantro or green onions
- Sesame seeds, optional
Instructions
- Preheat the oven to 325°F.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the short ribs with 1 ½ teaspoons kosher salt and ¾ teaspoon black pepper.
- Sear the short ribs on all sides until browned, then remove them from the pot.
- Reduce the heat to medium. Add the diced onion and garlic to the Dutch oven and cook for 2–3 minutes.
- Stir in the gochujang, liquid aminos or soy sauce, vegetable stock, remaining kosher salt, and remaining black pepper.
- Return the short ribs to the pot. The liquid should mostly cover the meat. If it does not, add 1–2 cups water as needed.
- Bring the liquid to a boil, then cover the Dutch oven and transfer it to the oven.
- Braise for 3–5 hours, or until the short ribs are fork-tender and shred easily.
- Remove the short ribs from the Dutch oven and shred with two forks. Spoon some of the braising liquid over the beef to keep it moist.
- To make the Korean BBQ sauce, combine soy sauce, brown sugar, sesame oil, gochujang, water, mirin, rice vinegar, grated ginger, and green onions in a medium pot over medium heat.
- Stir until the sugar dissolves and the sauce begins to simmer, about 5–8 minutes.
- In a small bowl, whisk together cornstarch and water.
- Add the slurry to the sauce and whisk until smooth and thickened. Remove from heat.
- To make the quick pickled vegetables, combine water, sugar, rice vinegar, and kosher salt in a medium pot.
- Bring to a boil, then remove from heat and let cool for 10 minutes.
- Place the radish, cucumber, and carrots in an airtight container.
- Pour the pickling liquid over the vegetables and let sit for at least 1 hour before serving.
- To assemble, add cooked rice to bowls.
- Top with shredded short ribs, Korean BBQ sauce, pickled vegetables, and cilantro, green onions, or sesame seeds if desired.
Notes
- Boneless short ribs work best because they become tender and shred easily after braising.
- The beef is ready when it pulls apart easily with two forks.
- Add a little braising liquid to the shredded beef so it stays moist.
- The pickled vegetables taste best after at least 1 hour, but overnight gives even better flavor.
- Store the beef, rice, sauce, and pickled vegetables separately for meal prep.
- If the Korean BBQ sauce gets too thick, whisk in a splash of water.
- For less heat, use less gochujang. For more heat, add extra gochujang or chili crisp.
Nutrition
Commonly Asked Questions
Yes. The short ribs, Korean BBQ sauce, and pickled vegetables can all be made ahead. Store each part separately, then reheat the beef and rice before assembling the bowls.
Yes. Chuck roast is a good substitute if you cannot find boneless short ribs. Cut it into large pieces and braise until it shreds easily.
White rice, jasmine rice, brown rice, or sticky rice all work well. Use whatever you like best as long as it can hold up to the sauce and shredded beef.
Yes. Add more gochujang to the Korean BBQ sauce or top the bowls with sliced jalapeños, chili crisp, or extra chili paste.
Quick pickled vegetables, green onions, cilantro, sesame seeds, kimchi, cucumber, shredded cabbage, fried egg, or spicy mayo all work well.
Yes. Freeze the shredded beef with a little braising liquid in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
