• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Cook's Notebook
  • About
  • Subscribe

Just Maika Cooking

menu icon
go to homepage
  • Recipes
  • Cook's Notebook
  • About
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook's Notebook
    • About
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home

    Published: Aug 5, 2022 · Modified: Sep 16, 2023 by Maika · This post may contain affiliate links · Leave a Comment

    Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables

    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.

    Korean short ribs over mashed sweet potatoes and sautéed vegetables on a white plate

    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.

    Jump to:
    • Eat Out In
    • Galbi in LA
    • Eats Meet Koreatown
    • Is it Not Hibachi?
    • Ingredients and Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Cooking tip
    • Frequently Asked Questions
    • Korean Recipes
    • Quick and Easy Recipes
    • Video
    • Recipe
    • Food safety
    • Have a Comment or Question?

    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.

    Trader Joe's Korean Style Short Ribs

    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.

    hibachi style vegetables prep on a pizza pan

    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.

    prep for sweet smashed potatoes on a pizza pan

    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

    What is the difference between Korean Short Ribs and American?

    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:

    • Blue and white bowl with salmon, vegetables, topped with egg and chili sauce
      Sesame Chili Salmon Rice Bowl
    • Ramen with seafood and shrimp in a decorative blue bowl with a fried egg with black sesame seeds
      Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
    • Sweet and spicy sauce coated breaded chicken with multigrain rice, vegetable onion garnish on a white plate.
      Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions Radish Salad
    • instant ramen noodles with sliced vegetable and an egg
      Quick and Easy Veggie Ramyeon
    See more Korean →

    Quick and Easy Recipes

    Looking for other quick and easy recipes like this? Try these:

    • italian chicken sausage stuffed portobello mushroom wtih spaghetti smothered in tomato sauce and melted burrata cheese
      Italian Chicken Sausage Stuffed Portobello Mushrooms with Burrata & Sauce
    • Spicy Pesto Chicken Pasta in a round pasta bowl garnished with grated cheese and pistachios
      Spicy Pesto Chicken Pasta Homemade One-Pot-Meal
    • Whipped garlic herbed cottage cheese in a small round glass bowl
      Healthy Whipped Garlic Herbed Cottage Cheese Spread
    • Chicken sweet potato zucchini stew in a tomato base sauce with couscous in a round white pasta bowl on a wooden board
      Spicy Chicken Vegetable Stew with Harissa Tomato Sauce
    See more Quick and easy →

    Video

    Recipe

    quick and easy, dinner, vegetables, summer, spring, winter, fall, stove top, spicy. rice cooker, 30 minute meal, beef, stir-fry, our place, sauté pan
    Red Meat
    North East Asian, Asian, Korean
    Yield: 2
    Author: Maika Frederic
    Korean Style Beef Short Ribs with Sweet Potato Mash and Stir-Fried Vegetables

    Korean Style Beef Short Ribs with Sweet Potato Mash and Stir-Fried Vegetables

    Sweet thin bone-in beef strips paired with sesame, chilies, and honey smashed sweet potatoes and with onion, zucchini, and mushrooms sauteed in a spicy, tangy black sauce made of hot pepper paste, soy sauce, and black vinegar.
    Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

    Ingredients

    Korean Style Beef Short Ribs
    Smashed Sweet Potatoes
    Onion, Zucchini, Mushrooms Stir-Fry
    Garnish

    Instructions

    Notes

    Why Avocado Oil?

    • It is a neutral-tasting oil that won't overpower the taste of the dish the way olive oil would. You can also try other neutral-tasting oils and like canola oil.

    Shredding Scallions Cutting Options

    • Julienne vegetable peeler- has little teeth that strip the scallions into strands.
    • 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.
    • Knife- cut the scallion in half, lay out the scallion flat, and cut it into strips.

    Scallions and Cilantro Garnish

    • 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 just have it sit on the side in the water until ready for use. This will allow the scallions pieces to curl up beautifully.

    Low-Sodium Soy Sauce Substitute

    • You can try amino liquids, tamari, non-gluten soy sauce, or Worcestershire sauce

    Black Vinegar Substitute

    • Black vinegar contains wheat if you are concerned about using products with gluten.
    • Try gluten-free black vinegar or rice wine vinegar

    Storage: Refrigerator

    • To store in the refrigerator, 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.

    Storage: Freezer

    • First, follow the refrigeration process mentioned above.
    • Then you can place it in the freezer in a labeled, airtight container.

    Reheat: Stove Top

    • Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
    • I suggest heating it slowly in a saute pan on low heat, covering it with a lid with a small amount of broth for the potatoes mixed in, and occasionally stirring to prevent sticking to the bottom of the pan.

    Reheat: Microwave

    • Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
    • Heat on a plate for two to three minutes with a small amount of broth in the potatoes and a microwave cover, stirring the potatoes every minute until it is hot.

    Recommended Products:

    KitchenAid Gourmet Stainless Steel Wire Masher, 10.24-Inch, Black
    ORIGINAL NONSTICK Always Pan
    Chung Jung One O'Food Medium Hot Pepper Paste Gold (Gochujang), Chili Paste, Korean Traditional Sunchang Brown Rice Red Pepper Paste, No Corn Syrup 1.1lb, Medium Hot (500g)

    Nutrition Facts

    Calories

    831.17

    Fat

    54.55 g

    Sat. Fat

    15.34 g

    Carbs

    64.83 g

    Fiber

    8.85 g

    Net carbs

    56.04 g

    Sugar

    31.88 g

    Protein

    24.29 g

    Sodium

    1208.32 mg

    Cholesterol

    75 mg

    These are calculations based on search results of the ingredient's nutritional information.


    Similar Recipes

    Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms

    Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry

    Bang Bang Tofu with Fried Brown Rice

    https://www.justmaikacooking.com/recipes/beef-short-ribs-sweet-potato-mash
    All rights reserved for Just Maika Cooking
    Did you make this recipe?
    Tag @justmaikacooking on instagram and hashtag it #justmaikacooking
    Created using The Recipes Generator

    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.

    Have a Comment or Question?

    If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Author profile picture

    Welcome. I’m Maika, a former professional culinarian for over a decade. I’ve worked for major hotels such as the PGA National Resort, The Ritz-Carlon Hotel Company, Conrad Hilton, and W Hotel. And as a lifetime passionate cook, my blog is about exploring a world of flavors and experimenting with recipes to create restaurant-quality quick and easy dishes that will excite the taste buds.

    More about me →

    popular

    • chicken, green beans, onions, red bell peppers and mushrooms in a pan with hoisin sauce
      Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
    • Strawberries, Banana, Angle Food Cake and Whipped Cream Layered in a Glass Cup
      Strawberry and Banana Shortcake
    • Air Fryer Branzino with Lemon Potatoes and Vegetables
    • Papaya rum coconut nice creami in a glass dessert bowl next to a spoon and a cut whole papaya with scattered papaya seeds in the background all on a marble decorative table
      Papaya Rum Coconut Nice CREAMi
    See more popular →

    Pollotarian

    • spicy basil pesto in glass bowl with a spoon and fresh basil in the background
      Homemade Easy Spicy Basil Pesto
    • Whipped Cottage Cheese stuffed French Omelet on a round white plate with sliced strawberries and toasted sourdough bread
      French Omelet with Whipped Garlic Herbed Cottage Cheese
    • Peanut butter and caramel swirled chocolate ice cream with chocolate chips in a blue and white designed bowl
      Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
    • chicken pita with arugula tomato feta cheese salad on top on a round white plate
      Spicy Chicken Pitas with Arugula Feta Pomegranate Salad
    See more Pollotarian →

    Vegetarian

    • 3 scoops of Mango cookies and cream ice cream in a small bowl with floral decorations.
      Mango Cookies and Cream No-Churn Ice Cream
    • Two birria tacos stuffed with mushrooms and soy chorizo with two wedges of lime, a spoonful of pico de gallo and a white square ramekin of birria sauce all on a round white plate.
      Cheesy Chipotle Mushroom Vegetarian Birria Style Tacos
    • red borscht soup in a black bowl with sour cream in the shape of a heart on top sprinkled with aleppo pepper flakes and topped with a dill leaf.
      Aleppo Pepper Spiced Vegetarian Borscht
    • Plant-Based Italian Sausage with Spicy Creamy Lentil Pasta
      Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
    See more Vegetarian →

    Summer

    • tuna avocado salad topped with a poached egg that's split open with yolk dripping out surrounded by diced tomatoes, shredded red cabbage, sliced cucumbers, sliced radishes, sliced celery on a bed of mixed greens.
      Healthy Poached Egg Avocado Rainbow Tuna Salad
    • herbed mashed potatoes topped with a salmon patty topped with sauteed green smothered in red tomato sauce and mushrooms garnished with chopped parsley on a round white plate.
      Smothered Salmon Salisbury Steak with Tomato Mushroom Gravy
    • Gnocchi with small chicken chunks, brown sliced mushrooms, spinach and red diced bell pepper in a bowl of yellow curry sauce with sprinkled cheese on top
      Curry Chicken Gnocchi Soup with Spinach and Mushrooms
    • Air fried sliced chicken breast over hot honey glazed root vegetables on a round white plate
      Air Fryer Chicken Breast with Hot Honey Glazed Vegetables
    See more Summer →

    Footer

    ↑ back to top

    Helpful Links

    • About
    • Recipes
    • Privacy Policy
    • Cookie Policy
    • Terms and Conditions
    • Disclaimer

    Stay Connected

    • Contact
    • Subscribe

    Affiliates

    As an Amazon Associate, I earn from qualifying purchases.

    I earn a commission from Instacart from qualifying purchases.

    Copyright © 2022 Just Maika Cooking, a Growth Culinary LLC Company. All Rights Reserved.