Korean Braised Short Rib Bibimbap

Food Tour Recipes - Korean Braised Short Rib Bibimbap

After tasting countless Bibimbap recipes from restaurants scattered throughout LA’s Koreatown, our expert food tour guides have crafted this tasty twist on one of the most popular dishes in Korean cuisine. Bibimbap is typically served with bulgogi as the primary protein, but we thought we would add a delish twist on our recipe – korean short rib. We slowly braise the short ribs until they are fall-off-the-bone-tender and jam-packed with flavor. This recipe will definitely impress a crowd…trust us – its our job to serve delicious food to foodies on our Los Angeles Food Tours! Buy tickets for a tour today, if you want to eat with our amazing foodie tour guides.


For short ribs:

½ cup soy sauce

¼ cup red wine

¼ cup honey

½ tsp black pepper

¼ cup chopped garlic

1 Tbsp cooking oil

3 lb Korean-style cut beef short ribs (LA galbi style), cut with the bones, trimmed of fat

1 large red onion, sliced ½-inch thick

For cucumber kimchi:

3 Persian cucumbers or 1 English cucumber (approximately 2 ¼ cups)

1 red chili, seeded and julienned

1 oz garlic chives or scallion, chopped into 1-inch pieces

1 clove garlic, chopped

1 Tbsp gochugaru (Korean red pepper flakes)

1 Tbsp fish sauce

1 Tbsp white vinegar

2 tsp sugar

To serve:

White Rice

Sesame seeds

Sesame oil

Korean red pepper thread (optional)

Chili Garlic Sauce

Fried Egg (optional)

Scallions, sliced thin



  1. To make ribs sauce, combine soy sauce and next 4 ingredients in a bowl and stir until honey dissolves. Set aside.
  2. Heat a Dutch oven or a braising pot over high heat; add oil and add one layer of ribs. Be careful not to crowd pot; cook in batches of 3 to 4. Sear 2 to 3 minutes on each side and set aside. Repeat until all ribs are seared. Remove excess oil by tapping with paper towels as you go. After the last batch, turn off heat; you will see lots of oil left in pot. Remove oil completely by tapping with paper towels.
  3. Place seared ribs back into pot along with sauce and sliced red onion. Turn on stove to medium heat. Stir ribs, sauce and onion, mixing well. Scrape the bottom of pot with a wooden spoon.
  4. Cover and simmer for 25 minutes and then reduce heat to low simmer for an additional 20 minutes, stirring occasionally.
  5. Meanwhile, make cucumber kimchi by slicing cucumber and tossing with rest of ingredients for cucumber kimchi.
  6. Pile braised short ribs in a serving bowl, on top of a mound of white rice. Drizzle with sesame oil, sprinkle sesame seeds and red pepper thread. Top with a fried egg, scallions, and any other veggies you like. Enjoy!

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