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Prep Time
20 mins
Total Time
2 h 40 m


1 tbsp
canola oil
15 mL
3½ lb
Korean-style beef ribs, cut into 3-in. (8-cm) pieces
1.75 kg
onion, chopped
cloves garlic, minced
4 tsp
minced fresh ginger
20 mL
1½ lb
mini yellow-fleshed potatoes, halved
750 g
carrots, chopped
⅓ cup
lightly packed brown sugar
75 mL
3 tbsp
Korean chili paste (gochujang) or Sriracha sauce to taste
45 mL
⅓ cup
rice vinegar
75 mL
⅓ cup
reduced sodium soy sauce
75 mL
2 cups
reduced sodium beef broth
500 mL
2 tbsp
sesame oil
30 mL
green onions, chopped
1 tsp
toasted sesame seeds
5 mL


Step 1

Preheat oven to 300˚F (150˚C). Heat oil in ovenproof Dutch oven or large saucepan over medium heat. Cook rib pieces in batches, 6 to 8 min. per batch, until browned on all sides. Transfer to plate.

Step 2

Add onions, garlic and ginger to Dutch oven and cook 2 min. until softened. Stir in potatoes, carrots, brown sugar and chili paste; mix to coat. Stir in rice vinegar and soy sauce; bring to a boil. Pour in beef broth and sesame oil; bring to a simmer. Return ribs to Dutch oven.

Step 3

Cover and transfer to oven. Cook, stirring occasionally, 2 to 2½ hr. until meat is very tender. Skim fat from sauce. Sprinkle with green onion and sesame seeds to serve.


Korean-style beef ribs are cut across the bones into long, thin strips.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
16 g
Saturated Fat:
4 g
26 g
3 g
9 g
50 mg
19 g
600 mg
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