Korean Style Beef Short Ribs with Sweet Potato Mash and Stir-Fried Vegetables
Turn Trader Joe’s Korean-style beef short ribs into a quick, restaurant-style dinner at home with this easy stovetop recipe. Served with hot honey smashed sweet potatoes and a bold, tangy vegetable stir-fry, this meal delivers sweet, savory, and spicy flavors. Yum!
Servings 2 Servings
Calories: 871kcal
Ingredients
Korean Short Ribs
- 1 tablespoon avocado oil
- 2 servings of Trader Joe's Korean-Style Beef Short Ribs
Vegetable Stir-Fry
- 1 tablespoon avocado oil
- ½ cup onion thick sliced
- 1 cup zucchini medium diced
- 1 cup mixed mushrooms quartered
- 2 garlic cloves minced
- 1 teaspoon ginger paste or fresh 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 cloves minced
- 2 cups sweet potatoes medium diced
- ¼ cup coconut milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons hot honey
- 1 teaspoon sesame oil
Garnish
- Shredded scallions
- Cilantro leaves
- 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.
- Prep Ingredients: Read through all steps and prep your ingredients before cooking. Fully thaw the Trader Joe’s Korean-style short ribs.
- Prepare Garnish: Place shredded scallions and cilantro in an ice water bath for 5 minutes to crisp, then set aside.
- Cook the Short Ribs: [Stove Top Method] Heat a sauté pan over medium-high heat with oil. Add the short ribs and sear for 2 to 3 minutes per side until browned and cooked through. Transfer to a holding tray and set aside.
- Air Fryer Method: Preheat the air fryer to 400 °F. Place Trader Joe’s Korean short ribs in a single layer and cook for 7 to 9 minutes, flipping halfway through, until caramelized and heated through.
- Make the Sauce: In a small bowl, whisk together garlic, ginger, gochujang, soy sauce, black vinegar, sesame oil, and sesame seeds. Set aside.
- Cook the Vegetables: In the same pan, sauté onions, zucchini, and mushrooms with salt and pepper for 2 to 3 minutes until lightly browned. Add the sauce and cook for 1 minute. Remove from the pan and keep warm.
- Cook the Sweet Potatoes: Wipe the pan carefully. Add oil and heat over medium-high heat. Add sweet potatoes, salt, and pepper. Cover and cook undisturbed for 1 to 2 minutes.
- Finish the Potatoes: Toss, cover, and cook another 1 to 2 minutes. Add garlic and cook for 1 minute. Stir in coconut milk, reduce the heat to medium, and simmer until tender.
- Mash and Flavor: Once most of the liquid evaporates, mash the potatoes. Mix in hot honey and sesame oil until smooth and combined.
- Assemble and Serve: Plate the sweet potatoes and vegetables, top with short ribs, spoon sauce over the meat, and garnish with scallions, cilantro, and sesame seeds.
Video
Nutrition
Calories: 871kcal | Carbohydrates: 64g | Protein: 24g | Fat: 59g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 75mg | Sodium: 1197mg | Potassium: 1173mg | Fiber: 9g | Sugar: 31g | Vitamin A: 19007IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 9mg
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