“`html
If you have a soft spot for rich, tender, and deeply flavorful dishes, then you are in for an absolute treat with this Slow Cooker Korean Short Ribs Recipe. These ribs soak up a luscious blend of soy sauce, garlic, ginger, and gochujang, slowly transforming into melt-in-your-mouth perfection that feels like a warm hug on a plate. Whether you’re cooking for family or entertaining friends, this dish delivers a taste of Korean-inspired comfort food without any fuss. The slow cooker does all the heavy lifting, making it perfect for busy days when you want something impressive but stress-free.
Ingredients You’ll Need
The beauty of this Slow Cooker Korean Short Ribs Recipe is in its simple yet powerful ingredients. Each component plays an essential role, from the savory soy sauce that adds depth, to the sweet brown sugar bringing balance, and the fiery gochujang that introduces a subtle kick. These staples come together to create a rich, aromatic sauce, while the short ribs naturally bring tenderness and richness to the dish.
- 3 pounds beef short ribs: Choose well-marbled ribs for the best tenderness and flavor.
- 1/2 cup soy sauce (low-sodium preferred): Provides the salty, umami backbone without overpowering the dish.
- 1/4 cup brown sugar, packed: Adds a hint of sweetness that perfectly balances the soy sauce and heat.
- 1/4 cup rice vinegar: Lends a gentle tang that brightens the rich flavors.
- 1 tablespoon sesame oil: Infuses a toasty, nutty aroma that is quintessentially Korean.
- 4 cloves garlic, minced: Garlic brings a robust, savory punch that enhances every bite.
- 1 tablespoon fresh ginger, grated: Adds warmth and a slight zing that lifts the whole dish.
- 1 tablespoon gochujang (Korean chili paste), or to taste: The star ingredient for that perfect spicy-sweet depth.
- 1/2 teaspoon black pepper: A subtle heat that rounds out the marinade.
- 1/2 cup green onions, chopped (for garnish): Fresh, crisp color and mild oniony flavor to finish.
- Sesame seeds, toasted (for garnish): Small but powerful, these add crunch and a delicious nuttiness.
- Optional: 1/4 cup beef broth or water: Use if you want a more plentiful sauce to spoon over your ribs and sides.
How to Make Slow Cooker Korean Short Ribs Recipe
Step 1: Prepare the Marinade
Start by whisking together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper in a large bowl. Your goal is to dissolve most of the sugar and create a smooth, rich marinade that will deeply flavor the ribs.
Step 2: Arrange the Short Ribs
Trim any excess fat from the short ribs if you prefer a leaner dish. Place them in your slow cooker in an even layer with the meaty side facing down. This ensures the ribs soak up all that wonderful marinade from every angle.
Step 3: Coat the Ribs in Marinade
Pour the marinade evenly over the ribs, gently turning them once or twice so all sides are well coated. If you like your sauce more abundant and saucy, stir in about 1/4 cup of beef broth or water.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it to LOW for 6 to 8 hours. If you’re pressed for time, HIGH for 4 to 5 hours works too, but slow and low is ideal for those ribs to get irresistibly tender and just falling off the bone.
Step 5: Prepare for Serving
Carefully remove the ribs using tongs and lay them out on a serving platter, tenting them loosely with foil to keep warm. They should be gorgeously succulent and ready to wow anyone at the table.
Step 6: Finish the Sauce
If you want a glossy, thicker sauce, strain the cooking liquid into a small saucepan to remove any bits. Simmer on medium heat for 5 to 10 minutes to reduce slightly. For an even richer finish, whisk in a cornstarch slurry—1 tablespoon cornstarch mixed with 1 tablespoon water—and cook until thickened to a beautiful glaze.
Step 7: Serve with Sauce and Garnishes
Ladle the luscious sauce generously over the ribs, then sprinkle with chopped green onions and toasted sesame seeds for that perfect final touch of freshness and texture.
How to Serve Slow Cooker Korean Short Ribs Recipe
Garnishes
Garnishes make all the difference—chopped green onions bring a burst of vibrant color and mild sharpness, while toasted sesame seeds add a toasty crunch that complements the tender ribs beautifully. Don’t be shy with these; they elevate the dish from home-cooked to restaurant-worthy in seconds.
Side Dishes
Slow Cooker Korean Short Ribs Recipe pairs wonderfully with steamed jasmine rice or sticky white rice to soak up the sauce. For a low-carb option, serve alongside sautéed vegetables or a simple cucumber salad that adds a cool, crisp contrast. Mashed potatoes or buttery noodles also work incredibly well to create a hearty, satisfying meal.
Creative Ways to Present
If you’re feeling adventurous, try serving the ribs wrapped in crisp lettuce leaves with a sprinkle of kimchi for a hands-on Korean-inspired taco. You can also pile the shredded meat over rice bowls topped with a fried egg, or even use it as a decadent filling inside bao buns for an irresistible fusion treat.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Korean Short Ribs Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to deepen, making it a fantastic option for meal prepping or quick reheats throughout the week.
Freezing
If you want to freeze the cooked ribs, portion them out with sauce into freezer-safe containers or bags. They will last for up to three months. When ready to eat, thaw in the refrigerator overnight for the best texture and flavor retention.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Alternatively, microwave in short bursts, covered, stirring occasionally to keep the meat moist and tender.
FAQs
Can I use other cuts of beef for this recipe?
While short ribs are ideal due to their marbling and tenderness after slow cooking, you can experiment with chuck roast or beef brisket, though cooking times and results may vary slightly.
Is there a way to make this recipe spicier?
Absolutely! Increase the amount of gochujang or add a few dashes of Korean chili flakes (gochugaru) for more heat. Just be mindful to balance it with the sweetness of brown sugar so it doesn’t overpower the dish.
Can I make this recipe without a slow cooker?
You can braise the ribs in a covered Dutch oven in the oven at 300°F for about 3 hours, turning occasionally. It requires more attention but achieves a similar tender result.
What can I do with the leftover sauce?
The sauce is incredibly flavorful and can be drizzled over rice, noodles, steamed vegetables, or even stirred into soups for an extra layer of savory deliciousness.
Do I need to marinate the ribs before slow cooking?
The ribs marinate during the slow cooking process, so no need to prepare them ahead of time. The marinade ingredients in the slow cooker give the ribs plenty of time to absorb the rich, complex flavors.
Final Thoughts
This Slow Cooker Korean Short Ribs Recipe is truly one of those once-you-try-it, you’ll-want-to-make-it-again dishes. The ease of slow cooking combined with bold, scrumptious flavors makes it a standout for any occasion. So go ahead, give yourself the gift of comfort and flavor—you’ll be amazed at just how simple great food can be.
“`
Print
Slow Cooker Korean Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (LOW) or 4 to 5 hours (HIGH)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
Experience the rich, savory flavors of Korean cuisine with these succulent Slow Cooker Korean Short Ribs. Marinated in a perfectly balanced mix of soy sauce, brown sugar, garlic, ginger, and spicy gochujang, these ribs become irresistibly tender and flavorful after hours of slow cooking. This easy, hands-off recipe is perfect for a comforting meal served over steamed rice or noodles, garnished with fresh green onions and toasted sesame seeds.
Ingredients
Main Ingredients
- 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
- 1/2 cup green onions, chopped (for garnish)
- Sesame seeds, toasted (for garnish)
- Optional: 1/4 cup beef broth or water (for extra sauce)
Instructions
- Prepare the Marinade: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang, and black pepper until the sugar is mostly dissolved and the marinade is smooth, ensuring a well-balanced flavor base.
- Prepare the Short Ribs: Trim any excess surface fat from the beef short ribs if desired to reduce greasiness. Then, arrange the ribs in the slow cooker in an even layer with the meaty side facing down for optimal cooking.
- Marinate the Ribs: Pour the prepared marinade evenly over the short ribs, turning them once or twice so all sides are well coated. Add a splash of beef broth or water if you prefer more sauce for extra moisture and flavor.
- Slow Cook the Ribs: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until the ribs are very tender and can be easily pulled away from the bone with a fork, resulting in melt-in-your-mouth texture.
- Remove and Keep Warm: Carefully take the ribs out of the slow cooker and transfer them to a serving platter. Tent loosely with foil to keep them warm while you prepare the sauce.
- Prepare the Sauce (Optional): If desired, strain the cooking liquid into a small saucepan to remove solids. Simmer over medium heat for 5 to 10 minutes to slightly reduce the sauce. Alternatively, whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook until the sauce thickens to a glossy consistency, perfect for drizzling.
- Serve and Garnish: 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 for a complete meal.
Notes
- For best results, use low-sodium soy sauce to control saltiness.
- Adjust the amount of gochujang to suit your heat preference.
- Removing excess fat from the ribs helps reduce greasiness but is optional based on preference.
- Use the optional beef broth or water to customize the amount of sauce.
- This recipe can be prepared a day ahead; the flavors improve after resting overnight.
- Leftover ribs can be refrigerated and gently reheated without drying out.
