Sweet and savory, thin, bone-in beef short ribs paired with sesame, chilies, and hot honey-smashed sweet potatoes and with Kibachi-style onion, zucchini, and mushrooms sauteed in a spicy, tangy black sauce made of hot pepper paste, soy sauce, and black vinegar.
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Eat Out In
This was a quick and easy restaurant-quality meal made at home, all in one pan. To begin with, the Hot Honey, honey infused with chilies, coconut milk, and toasted sesame oil, gave the smashed sweet potatoes a kick of spiciness, sweetness, and a nutty flavor.
Additionally, the combination complemented the crispy onions, juicy zucchini, and mushrooms soaked in a tangy sauce. With its black vinegar, soy sauce, and gochujang combination, for instance, this delicious sauce cuts right through the creaminess of the smashed potatoes and fatty short ribs.
To sum it up, this beef short ribs dinner was a great meal—so many flavors with each bite.
Looking for more Korean-inspired deliciousness? Then you must check out this other restaurant-quality meal, Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions Radish Salad. For a comforting dish, also try the Salmon Sesame Chili Rice Bowl. However, it doesn't end there; you gotta give Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg a chance to glam up your instant noodles.
If you are into instant noodles, check out Beef Flavored Seaweed Ramyun with Egg, Gochujan, and Mushrooms and the popular Quick and Easy Veggie Ramyeon recipe.
Galbi in LA
To begin with, notice how both Korean and Japanese cooking styles influence this recipe. The Korean short rib, also known as Kalbi or Galbi, gets its sweetness from sugar or honey in the marinade mixed with soy sauce, soybean paste, sesame oil, garlic, and more. Galbi also actually means "rib" in Korean.
Additionally, I used Trader Joe's Korean Style Short Ribs to cut the cooking time. However, if you aren't able to find them or are just curious about how to make the Korean short ribs marinade, here are two excellent Korean food blogs: (1) Maangchi and (2) Korean Bapsang.
Why are they called LA Style? Maangchi mentions two theories that the name "LA Galbi" is derived from the style of the beef cut, "LAterally," and was developed in Los Angeles by Korean Immigrants.
Eats Meet Koreatown
Koreans migrated to Los Angeles in two waves, around the early 1900s to work as truck farmers to domestic workers in Bunker Hill, and then because of the Korean War, when North Korea (DPPK) invaded South Korea (ROK).
Then, in 1965, the Hart-Cellar Act influenced the increase in the Korean population, resulting in California having 63% of the Korean population compared to nationwide around 1970.
Some famous Korean American cuisines included the concept of the Korean Taco, which was a combination of Korean and Mexican cuisines in Los Angeles; I wanted to fly all the way to California for this one when I was an aspiring young cook!
You can also read a snippet on American Asian cuisine and my love and appreciation for Korean cuisine in my Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms recipe post.
Is it Not Hibachi?
The hibachi-style vegetables are influenced by Japanese cuisine. Additionally, a remarkable fact is that Hibachi is actually a thing, not a cooking style in Japan. For example, it is translated to "fire bowl," a cylinder-shaped heating device holding hot coal.
What we call hibachi in cooking is actually called Teppanyakik, developed in Japan in the 1940s, with "Teppan" meaning metal plate and "yaki" meaning grilled. Thanks also to Hiroaki Aoki, aka Rocky Aoki, we got Benihana, established in the early 60s in New York, now with international locations from El Salvador to India.
Ingredients and Instructions
However, for this Korean-style beef short ribs dish, I don't use a flat grill for cooking the vegetables, and it's actually influenced by the Americanized sauce served at places like Benihana, which always had zucchini and onions cooked in soy sauce and sesame oil.
For this hibachi vegetable recipe, you'll brown the zucchini, onions, and mushrooms in the short rib's rendered fat. Then, finish and season it with garlic, ginger, gochujang, soy sauce, black vinegar, sesame oil, and sesame seeds.
You can also switch up the vegetables to your preference; try cauliflower, carrots, scallions, broccoli, Chinese broccoli, or cabbage. Furthermore, I encourage creativity and would love to see your dishes!
See the beef short ribs recipe for quantities.
Next, saute the sweet potato chunks in oil and garlic for the smashed potatoes. Add the coconut milk when brown and allow it to simmer until tender. Most of the liquid will then evaporate, and you will mash up the soaked potato chunks.
Then add and mix in the hot honey and sesame oil. Also, this version of my recipe is dairy-free, but you can substitute coconut milk for soy milk, milk, or heavy cream. In addition, to develop this recipe, I used Mike's Hot Honey.
See the beef short ribs recipe card for quantities.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
- Avocado Oil - It is a neutral-tasting oil that won't overpower the dish's taste like olive oil would. You can also try other neutral-tasting oils like canola oil.
- Low-Sodium Soy Sauce - Try amino liquids, tamari, non-gluten soy sauce, or Worcestershire sauce.
- Black Vinegar - Black vinegar contains wheat if you are concerned about using products with gluten. For example, use gluten-free black vinegar or rice wine vinegar.
- Hot Honey - I used the famous Mike's Hot Honey to develop this recipe. However, if you need an alternative, try Nature Nate's Hot Honey or Bees Knees Spicy Honey; both are infused with habanero peppers. Alternatively, you can use regular honey with chili powder and cayenne pepper.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Vegetable Swap - You can also switch up the vegetables to your preference; try cauliflower, carrots, scallions, broccoli, Chinese broccoli, or cabbage.
Equipment
- Medium Saute Pan - Used for making the entire beef short ribs recipe. Because it's wide enough to saute and deep enough to boil and simmer like the All-Clad Hard Anodized Nonstick Sauté Pan with Lid.
- Medium Holding Tray - This is for holding the beef short ribs. I suggest using a metal tray like the Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Pan since it is the perfect size to place next to the stove to keep the ingredients warm.
- Potato Masher - Used for mashing the potatoes, like the NEW OXO Good Grips Stainless Steel Potato Masher. However, if you do not have a masher, use a fork.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the sides together or separately in a shallow 2-inch pan to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them, and hold food without staining the container, and the glass keeps them at a more stable temperature which keeps the food fresher longer.
Cooking tip
- Scallions and Cilantro Garnish Ice Bath - When you are done shredding the scallions and picking the cilantro, place the cut scallions and cilantro in a bowl of cool water and allow them to sit for at least 5 minutes. You can do this at the beginning of the recipe and have it sit on the side in the water until ready for use. Additionally, this will allow the scallion pieces to curl up beautifully.
Frequently Asked Questions
American short ribs are much thicker and when servted usually have one short rib bone for each piece. In contrast, Korean short ribes were sliced in a way that they are thin with several rib bones left in the meat strip.
In addition, American short ribs are usually braised compared to Korean which are grilled.
Korean Recipes
Looking for other Korean-inspired recipes like this? Try these:
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
- Sesame Chili Salmon Rice Bowl
- Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
- Sweet Spicy Sticky Gochujang Chicken Stir Fry
Quick and Easy Recipes
Looking for other quick and easy recipes like this? Try these:
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Homemade Cholula Green Chili Sour Cream Sauce
Video
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📖 Recipe
Korean Style Beef Short Ribs with Sweet Potato Mash and Stir-Fried Vegetables
Ingredients
Korean Style Beef Short Ribs
- 1 tablespoon avocado oil
- 2 servings of Trader Joe's Korean-Style Beef Short Ribs
Onion, Zucchini, Mushrooms Stir-Fry
- 1 tablespoon avocado oil
- ½ cup onion thick slices
- 1 cup zucchini medium diced
- 1 cup mixed mushrooms quartered
- 2 garlic cloves minced or garlic pressed
- 1 teaspoon ginger paste 1-inch grated ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons gochujang
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds optional
Smashed Sweet Potatoes
- 1 tablespoon avocado oil
- 3 garlic minced or garlic pressed
- 2 cups sweet potatoes medium dice
- ¼ cup coconut milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons hot honey
- 1 teaspoon sesame oil
Garnish
- Scallions shredded (see notes for detail)
- Cilantro leaves with steams trimmed into 2-inch-long pieces
- sesame seeds
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Be sure to fully thaw the Trader Joe's Korean Style Short Ribs before using them in this recipe.
- Set the Scallions and Cilantro: After shredding the scallions (see notes for tips), place the scallions and cilantro in an ice water bath for 5 minutes with one part ice and one part water to crisp up and set aside.
- Cook the Short Ribs: Heat a medium saute pan on medium-high heat with oil. Then add the beef ribs and brown on one side for 2 to 3 minutes and flip, cooking for another 2 to 3 minutes. You may need to add 1 to 2 more minutes for tenderness.
- Remove the beef from the pan and set it aside in a small holding tray next to the stove.
- Make the Sauce: In a medium mixing bowl, whisk the garlic, ginger, gochujang, soy sauce, black vinegar, sesame oil, and sesame seeds and set aside.
- Make the Vegetable Stir-Fry: On medium-high heat in the same pan, Brown the onions, zucchini, and mushrooms with salt and pepper for 2 to 3 minutes while occasionally stirring. Then add the sauce and cook for 1 minute.
- Remove the vegetables from the pan, set aside in the medium mixing bowl, and place near the stove to keep warm.
- Make the Sweet Potato Mash: Using the same medium saute pan, wipe the pan with a paper towel, and be careful when wiping the hot pan. Then add oil and heat on medium-high heat.
- Add the sweet potato chunks, salt, and pepper, cover, and brown undisturbed for 1 to 2 minutes. Then toss, cover, and brown for another 1 to 2 minutes.
- Add the garlic, stir, and cover for another 1 minute. Then uncover and add the milk, cover, reduce the heat to medium, and simmer for 1 to 2 minutes until tender.
- When most of the liquid has evaporated, using a potato masher or fork, mash up the potato chunks. Then add the hot honey and sesame oil and combine well.
- Serve: To assemble, plate the mashed potatoes on one side, add the vegetable on the other half, and place the short rib on top. Spoon the vegetable sauce onto the rib and garnish with shredded scallions, whole cilantro leaves, and more sesame seeds.
Video
Notes
- Julienne vegetable peeler - has little teeth that strip the scallions into strands.
- (Easiest) Fork - Lay the scallion flat and pierce it with the fork lengthwise. Holding it down, move the fork along the scallion to cut it into strips.
- (Best) Knife - Cut the scallion in half, lay it out flat, and cut it into strips.
Nutrition
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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