Miso Maple Short Ribs with Gochujang Glaze Recipe

ByElena Hart
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Introduction

These Miso Maple Short Ribs are a perfect blend of rich, savory, and sweet flavors with a hint of spice from gochujang. Slow-braised until tender and served with crispy leeks and creamy potato purée, this dish is a comforting yet elevated meal ideal for special occasions or a cozy dinner.

A white plate with blue floral patterns holds a dish made of three main layers. The bottom layer is creamy mashed potatoes, smooth and pale yellow, spread in a ring with some small green herb pieces sprinkled on top. In the middle, there is a thick square piece of dark brown meat covered in glossy, rich brown sauce that pools slightly around it. On top of the meat lies a delicate nest of thin, crispy, golden-brown fried strands, adding texture and height to the dish. A silver fork rests on the right side of the plate. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3-4 lb boneless short ribs
  • Kosher salt (½ tsp per pound)
  • 1 onion, chopped
  • 1 bunch green onions, roughly chopped
  • 5 garlic cloves, peeled
  • 1 ½ inch piece ginger, roughly chopped
  • 3 tbsp gochujang
  • ⅓ cup red miso
  • 1 tbsp peppercorns
  • ⅓ cup maple syrup
  • ⅓ cup mirin
  • ⅓ cup rice vinegar
  • 4 cups beef bone broth or stock
  • 1 ½ tbsp cornstarch
  • 1 leek, cleaned and sliced into thin matchsticks
  • Oil for frying
  • Potato purée, for serving
  • Chives, chopped, for topping

Instructions

  1. Step 1: Dry brine the beef by generously seasoning the short ribs with kosher salt. Place them on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, up to 12 hours recommended. Remove from the fridge 30 minutes before cooking to come to room temperature.
  2. Step 2: Preheat your oven to 375°F.
  3. Step 3: Preheat a heavy braising pan over medium heat for 5 minutes. Add a drizzle of oil and sear the short ribs on all sides until deeply golden brown. Remove and set aside.
  4. Step 4: In the same pan, add onion, green onion, garlic, and ginger. Sauté over medium heat until golden and fragrant, about 7–8 minutes. Stir in the gochujang, miso, peppercorns, maple syrup, mirin, and rice vinegar. Cook for 2 more minutes.
  5. Step 5: Return the seared short ribs to the pan and pour in the beef broth. Bring to a simmer, cover, and bake at 375°F for 30 minutes. Reduce heat to 325°F and continue braising for 2 hours, or until the beef is fork-tender.
  6. Step 6: Remove the beef from the pan. Strain the braising liquid, pressing the vegetables to extract as much flavor as possible. Pour the liquid into a saucepan and bring to a gentle simmer. Whisk the cornstarch with a bit of the hot broth to make a slurry, then slowly stir it into the sauce until it thickens to your liking.
  7. Step 7: In a separate pan, heat oil and fry the leek matchsticks until lightly golden. Drain on paper towels and season with a pinch of salt.
  8. Step 8: Warm the short ribs in the thickened sauce. Serve over creamy potato purée, topped with crispy leeks, extra sauce, and a sprinkle of fresh chives.

Tips & Variations

  • For deeper flavor, try marinating the short ribs with the miso and gochujang mixture overnight before cooking.
  • Substitute beef bone broth with vegetable broth for a lighter version.
  • Add a splash of soy sauce to the braising liquid for extra umami.
  • Use sweet potato purée instead of regular potato for a subtle sweetness.
  • To make it spicier, increase the gochujang amount or add a pinch of chili flakes.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent drying out. The crispy leeks are best made fresh but can be stored separately in an airtight container for up to 1 day and lightly reheated in a pan before serving.

How to Serve

A blue and white patterned plate holds a dish with three visible layers; the bottom layer is creamy white mashed potatoes spread in a thick ring shape, the middle layer is a dark brown piece of meat covered in a shiny brown sauce, and the top layer is a small mound of thin, crispy golden-brown fried strips. The mashed potatoes are sprinkled with finely chopped green herbs. A dark fork and knife rest on the plate near the meat. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in short ribs instead of boneless?

Yes, bone-in short ribs will work and can add more flavor to the dish, but cooking times may need to be extended slightly until the meat is tender.

What can I substitute if I don’t have gochujang?

If gochujang is unavailable, you can substitute with a mix of miso paste and chili paste, or a blend of red pepper flakes and a bit of honey or brown sugar to mimic the sweet and spicy flavor.

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Miso Maple Short Ribs with Gochujang Glaze Recipe

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★★★★★

4.6 from 93 reviews

This recipe features tender, slow-braised boneless short ribs glazed in a rich gochujang and miso maple sauce. The beef is dry-brined and seared before being braised with aromatic vegetables and a flavorful miso-based sauce. Finished with crispy fried leeks and served over creamy potato purée, this dish combines deep umami, subtle sweetness, and a hint of heat for a comforting yet sophisticated meal.

  • Author: Elena
  • Prep Time: 15 minutes plus 1 to 12 hours dry brining
  • Cook Time: 2 hours 40 minutes (including searing and braising)
  • Total Time: Approximately 3 hours
  • Yield: Serves 6
  • Category: Main Course
  • Method: Braising
  • Cuisine: Korean Fusion

Ingredients

Scale

Short Ribs and Dry Brine

  • 3–4 lb boneless short rib
  • ½ tsp kosher salt per pound (approx. 2 tsp total)

Braising Base

  • 1 onion, chopped
  • 1 bunch green onions, roughly chopped
  • 5 garlic cloves, peeled
  • 1 ½ inch piece ginger, roughly chopped
  • 3 tbsp gochujang (Korean fermented chili paste)
  • ⅓ cup red miso paste
  • 1 tbsp whole peppercorns
  • ⅓ cup maple syrup
  • ⅓ cup mirin (sweet rice wine)
  • ⅓ cup rice vinegar
  • 4 cups beef bone broth or stock

Sauce Thickening and Garnish

  • 1 ½ tbsp cornstarch
  • 1 leek, cleaned and sliced into thin matchsticks
  • Oil for frying (such as vegetable or olive oil)
  • Chives, chopped (for topping)

For Serving

  • Potato purée

Instructions

  1. Dry Brine the Beef: Generously season the short ribs with kosher salt (about ½ teaspoon per pound). Place the ribs on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, up to 12 hours recommended. Remove from the fridge 30 minutes before cooking to allow the meat to reach room temperature.
  2. Preheat Oven: Set your oven to 375°F (190°C) to prepare for braising the meat after searing.
  3. Sear the Short Ribs: Heat a heavy braising pan over medium heat for 5 minutes. Add a drizzle of oil and sear the short ribs on all sides until they develop a deep golden brown crust. Remove the ribs and set them aside on a plate.
  4. Build the Braising Base: In the same pan, add the chopped onion, green onions, peeled garlic cloves, and chopped ginger. Sauté over medium heat for 7–8 minutes until the vegetables become golden and fragrant. Stir in the gochujang, red miso, peppercorns, maple syrup, mirin, and rice vinegar. Cook this mixture for an additional 2 minutes to meld the flavors.
  5. Braise the Short Ribs: Return the seared short ribs to the pan and pour in the beef bone broth or stock. Bring to a simmer, then cover the pan and transfer it to the preheated oven. Bake at 375°F for 30 minutes, then reduce the heat to 325°F (163°C) and continue braising for another 2 hours, or until the meat is fork-tender.
  6. Make the Sauce: Remove the short ribs from the pan and strain the braising liquid into a bowl, pressing the vegetables to extract maximum flavor. Pour the strained liquid into a saucepan and bring to a gentle simmer. In a small bowl, whisk the cornstarch with a little of the hot broth to create a slurry, then gradually whisk this mixture into the sauce until it thickens to your desired consistency.
  7. Crisp the Leeks: Heat oil in a separate pan over medium-high heat. Fry the leek matchsticks until they turn lightly golden and crispy. Drain on paper towels and sprinkle with a pinch of salt.
  8. Assemble and Serve: Warm the short ribs gently in the thickened sauce. Serve the ribs over creamy potato purée, topped with the crispy leeks, extra sauce spooned over, and a garnish of fresh chopped chives for brightness.

Notes

  • Dry brining the ribs ensures they are juicy and flavorful; do not skip or shorten this step if possible.
  • For best results, use a heavy oven-safe braising pan or Dutch oven for even heat distribution.
  • You can substitute beef bone broth with high-quality beef stock or broth for similar flavor.
  • Adjust the amount of gochujang according to your preferred spice level.
  • Make the potato purée in advance to save time when assembling.
  • Leftover braising liquid can be refrigerated and used as a flavorful base for soups or stews.

Keywords: Miso Short Ribs, Gochujang Glazed Beef, Braised Short Ribs, Korean Fusion Beef, Maple Miso Sauce, Braised Meat

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