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Flavorful Gochujang-Glazed Beef Short Ribs Recipe with Pickled Watermelon Rind for Easy Dinner

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This recipe features tender, slow-cooked beef short ribs glazed with a spicy-sweet gochujang sauce, paired with tangy, crunchy pickled watermelon rind for a unique and flavorful dinner.

Ingredients

Scale
  • 3 pounds beef short ribs, flanken cut
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons brown sugar
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon black pepper
  • 2 cups watermelon rind, peeled and cut into thin strips (white part only)
  • 1 cup rice vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds (optional)
  • 1 small dried chili (optional)
  • Toasted sesame seeds (optional garnish)
  • Chopped scallions (optional garnish)

Instructions

  1. Prepare the pickled watermelon rind by peeling the green skin and red flesh, keeping only the white part. Slice into 1/4 inch strips.
  2. In a small saucepan, combine 1 cup rice vinegar, 1/2 cup sugar, 1 teaspoon salt, mustard seeds, and dried chili. Warm gently until sugar dissolves.
  3. Pour the hot pickling liquid over the rind strips in a bowl, cover, and let sit at room temperature for at least 4 hours or refrigerate overnight.
  4. In a large mixing bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, gochujang, rice vinegar, honey, and black pepper.
  5. Add the short ribs to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  6. Preheat oven to 300°F (150°C). Arrange marinated ribs on a wire rack over a rimmed baking sheet, reserving marinade.
  7. Roast ribs for about 1 hour and 30 minutes until tender, basting halfway through with reserved marinade.
  8. Increase oven temperature to 425°F (220°C). Brush ribs generously with gochujang glaze (reserve some marinade or mix gochujang with honey and soy sauce).
  9. Roast for an additional 15-20 minutes, basting every 5 minutes until glaze is sticky and caramelized. Watch carefully to prevent burning.
  10. Let ribs rest for 10 minutes after roasting. Blot excess fat if desired.
  11. Serve ribs warm with pickled watermelon rind, garnished with toasted sesame seeds and chopped scallions.

Notes

For gluten-free, substitute tamari for soy sauce and check gochujang for wheat content. Let ribs come to room temperature before cooking for even roasting. Brush glaze multiple times near the end to build a sticky crust. Rest ribs 10 minutes after cooking for juiciness. Pickled watermelon rind can be made ahead and stored refrigerated for up to 2 weeks.

Nutrition

Keywords: gochujang, beef short ribs, pickled watermelon rind, Korean BBQ, easy dinner, spicy glaze, slow roasted ribs

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