These Slow Cooker Korean Short Ribs are melt-in-your-mouth tender, deeply savory, and just the right amount of sweet and spicy. A rich marinade of soy, brown sugar, garlic, ginger, and gochujang slowly infuses the beef, creating a glossy, flavor-packed sauce that begs to be spooned over rice. Minimal prep, maximum payoff your slow cooker does the heavy lifting.
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, if you prefer more sauce
Instructions
- 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 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.
- 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.
- 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.
- Carefully remove the ribs from the slow cooker and transfer them to a serving platter, tenting loosely with foil to keep warm.
- 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.
- 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.
Variation
- Swap the short ribs for beef chuck roast cut into large chunks for a slightly leaner but still very tender option.
- Add vegetables such as thick-cut carrots, daikon radish, or onions to the slow cooker for a built-in side dish and extra flavor.
- For a sticky, caramelized finish, transfer cooked ribs to a foil-lined baking sheet, brush with some sauce, and broil for 3–5 minutes until edges char lightly.
Cooking Notes
- Layer the ribs in a single layer as much as possible; if stacking, rotate them halfway through cooking for even tenderness.
- Slow cookers vary start checking for doneness at the minimum time. The meat should shred easily with a fork but still hold some shape on the bone.
- If the sauce tastes too salty at the end, whisk in a bit of water or unsalted beef broth and a teaspoon or two of brown sugar to balance it out.
Serving Suggestions
- Serve the short ribs over steamed jasmine or short-grain rice with plenty of extra sauce and a side of kimchi.
- Pair with crisp, simply steamed or stir-fried vegetables like bok choy, broccoli, or green beans to balance the richness.
- Turn leftovers into Korean-style tacos by shredding the beef and serving in warm tortillas with crunchy slaw and a drizzle of the reduced sauce.
Tips
- Pat the short ribs dry before adding to the slow cooker; this helps the sauce cling better and encourages a richer flavor.
- If you have time, marinate the ribs in the sauce for 1–4 hours in the refrigerator before slow cooking for even deeper flavor.
- Skim excess fat from the surface of the cooking liquid with a spoon or chill the sauce briefly so the fat solidifies and can be removed easily.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 24 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I make these Korean short ribs ahead of time?
Yes. Cook completely, cool, and refrigerate in the sauce for up to 3 days. Reheat gently on the stovetop or in the slow cooker until warmed through. - Can I use boneless short ribs?
Yes. Boneless short ribs work well; reduce the cook time slightly and start checking for tenderness about 30–45 minutes earlier. - How can I make this recipe gluten-free?
Use gluten-free tamari or coconut aminos in place of soy sauce and double-check that your gochujang is certified gluten-free. - Can I cook this in the oven instead of a slow cooker?
Yes. Place the ribs and sauce in a Dutch oven, cover, and braise at 325°F (165°C) for about 2.5–3 hours, or until very tender.
Conclusion
Slow Cooker Korean Short Ribs deliver deep, restaurant-quality flavor with almost hands-off effort. Soy, brown sugar, garlic, ginger, and gochujang slowly transform tough cuts into fork-tender, richly glazed beef. Ideal for busy days or entertaining, this dish is comforting, impressive, and endlessly versatile for weeknight dinners or special occasions.
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Slow Cooker Korean Short Ribs
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Optional (use gluten-free tamari if needed)
Description
These Slow Cooker Korean Short Ribs are melt-in-your-mouth tender, deeply savory, and just the right amount of sweet and spicy. A rich marinade of soy, brown sugar, garlic, ginger, and gochujang slowly infuses the beef, creating a glossy, flavor-packed sauce that begs to be spooned over rice. Minimal prep, maximum payoff your slow cooker does the heavy lifting.
Ingredients
Scale
- 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, if you prefer more sauce
Instructions
- 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 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.
- 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.
- 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.
- Carefully remove the ribs from the slow cooker and transfer them to a serving platter, tenting loosely with foil to keep warm.
- 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.
- 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 a milder dish, reduce the gochujang to 1–2 teaspoons; for more heat, add up to 2 tablespoons.
- Bone-in English-cut short ribs work best for this recipe and help create a richer sauce.
- The sauce flavor will intensify as it cooks; avoid oversalting at the beginning, especially if not using low-sodium soy sauce.
- This dish reheats beautifully and often tastes even better the next day as the flavors continue to meld.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 350 kcal (approximate)
- Sugar: 10 g (approximate)
- Sodium: 900 mg (approximate, using regular soy sauce)
- Fat: 22 g (approximate)
- Saturated Fat: 8 g (approximate)
- Unsaturated Fat: 13 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 14 g (approximate)
- Fiber: 0–1 g (approximate)
- Protein: 24 g (approximate)
- Cholesterol: 95 mg (approximate)
Keywords: slow cooker Korean short ribs, crockpot short ribs, gochujang beef, Korean-style braised ribs