Slow Cooker Korean Short Ribs (Printable Version)
Slow-cooked Korean short ribs infused with a flavorful soy and spice blend, perfect for hearty meals.
# Everything You’ll Need:
→ Beef
01 -
3 pounds beef short ribs
→ Marinade
02 -
1/2 cup low-sodium soy sauce
03 -
1/4 cup packed brown sugar
04 -
1/4 cup rice vinegar
05 -
1 tablespoon sesame oil
06 -
4 cloves garlic, minced
07 -
1 tablespoon fresh ginger, grated
08 -
1 tablespoon gochujang (Korean chili paste), adjust to taste
09 -
1/2 teaspoon black pepper
→ Garnish
10 -
1/2 cup chopped green onions
11 -
Toasted sesame seeds
→ Optional
12 -
1/4 cup beef broth or water (for additional sauce)
# Steps to Cook:
01 -
Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper in a large bowl until the sugar dissolves and the mixture is uniform.
02 -
Trim excess fat from short ribs if desired. Place ribs in the slow cooker in an even layer, meat side down.
03 -
Pour marinade evenly over ribs, turning once or twice to ensure full coating. Add broth or water if additional sauce is preferred.
04 -
Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours until ribs are tender and pull apart easily with a fork.
05 -
Carefully remove ribs and place on serving platter, loosely covering with foil to keep warm. Strain cooking liquid into a saucepan, simmer 5 to 10 minutes to reduce or thicken with a cornstarch slurry for glossy sauce.
06 -
Spoon sauce generously over ribs and garnish with green onions and toasted sesame seeds. Serve immediately over steamed rice, noodles, or mashed potatoes.
# Extra Suggestions:
01 -
Increase gochujang quantity for more heat. Serving with pickled vegetables provides balance. Flavors deepen when reheated, making this ideal for meal prep.