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Ingredients
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Short Ribs & Marinade
Cooking & Finish
Method
Short Ribs & Marinade
Prepare Short Rib Strips
If not already cut, trim excess large pieces of fat from the short ribs and slice against the grain into 3/4-inch strips. Pat the strips very dry with paper towels to remove surface moisture—this helps with browning.
Make the Marinade
In a medium bowl, whisk together soy sauce, brown sugar, mirin (or sherry), sesame oil, rice vinegar, grated ginger, minced garlic, and cracked black pepper until sugar begins to dissolve. Sprinkle the cornstarch over the meat and toss to coat evenly; this helps create a glossy, slightly thickened coating when cooked.
Add the short rib strips to the marinade and toss until every piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–4 hours. Remove meat from the fridge 15 minutes before cooking to take the chill off.
Cooking & Finish
Heat Pan and Brown
Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add the vegetable oil and swirl to coat. Working in a single layer (do not overcrowd—cook in two batches if necessary), add short rib strips in a single layer and let sear undisturbed for 1 to 1 1/2 minutes to develop a deep brown crust. Flip and sear the other side for another 1 to 1 1/2 minutes. Transfer browned strips to a plate and repeat with remaining meat, adding a little more oil if needed.
Build the Sauce
Reduce heat to medium, add the butter to the hot pan and swirl. Pour in the beef stock and use a wooden spoon to scrape any brown fond from the bottom of the pan. If you want spice, whisk in the optional gochujang or chili paste now. Bring the liquid to a simmer and let it reduce gently for 2–3 minutes until slightly thickened.
Finish the Short Ribs
Return all browned short rib strips and any accumulated juices on the resting plate back to the pan. Toss or stir constantly for 1–2 minutes so the sauce coats the meat and the cornstarch-marinated exterior helps thicken the sauce. Taste and add up to 1/2 teaspoon salt if needed. Turn off the heat and stir in sliced scallions (reserve a few for garnish).
Serve
Transfer short rib strips to a warm serving platter or individual plates. Spoon remaining pan sauce over the meat and sprinkle with toasted sesame seeds and the reserved scallion slices. Serve hot with steamed rice, noodles, or steamed vegetables.