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
Scale
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.
