Description
This Slow Cooker Korean Short Ribs recipe delivers tender, flavorful beef ribs infused with a rich marinade of soy sauce, brown sugar, garlic, ginger, and spicy gochujang. Perfect for a comforting meal, these ribs cook low and slow until they melt in your mouth, garnished with fresh green onions and toasted sesame seeds for an authentic Korean touch.
Ingredients
Scale
Short Ribs and Marinade
- 3 pounds beef short ribs
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang (Korean chili paste), or to taste
- 1/2 teaspoon black pepper
For Garnish
- 1/2 cup green onions, chopped
- Sesame seeds, toasted
Optional
- 1/4 cup beef broth or water, if you prefer more sauce
Instructions
- Prepare the Marinade: In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper until the sugar is mostly dissolved and the marinade is smooth.
- Trim and Arrange Ribs: Trim any excess surface fat from the short ribs if desired. Place the beef short ribs in the slow cooker in an even layer, meaty side down.
- Marinate the Ribs: Pour the marinade evenly over the ribs, turning them once or twice so they are well coated. Add a splash of beef broth or water if you prefer extra sauce.
- Slow Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours, until the ribs are very tender and easily pull away from the bone with a fork.
- Remove and Keep Warm: Carefully remove the ribs from the slow cooker and transfer them to a serving platter, tenting loosely with foil to keep warm.
- Prepare the Sauce: If desired, strain the cooking liquid into a small saucepan to remove any solids. Simmer over medium heat for 5–10 minutes to reduce slightly, or whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook until thickened to a glossy sauce.
- Serve: Spoon the sauce generously over the short ribs. Garnish with chopped green onions and toasted sesame seeds. Serve hot over steamed rice, noodles, or mashed potatoes.
Notes
- For extra depth of flavor, marinate the ribs overnight in the refrigerator before slow cooking.
- If you prefer less spicy, reduce the amount of gochujang to half a tablespoon or omit completely.
- Use low-sodium soy sauce to control the salt level in the dish.
- The sauce can be thickened with cornstarch slurry to your preferred consistency.
- Leftover ribs and sauce refrigerate well for up to 3 days and reheat gently on the stovetop.
