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Slow Cooker Korean Short Ribs

  • Author: Avery
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Carefully remove the ribs from the slow cooker and transfer them to a serving platter, tenting loosely with foil to keep warm.
  6. 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.
  7. 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

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Find it online: https://averyrecipes.com/slow-cooker-korean-short-ribs/