If you’re craving a dish that melds rich, succulent beef with deep, complex Korean flavors, you’re in for a treat with this Slow Cooker Korean Short Ribs Recipe. Picture tender short ribs bathed in a savory-sweet marinade, slow-cooked until they literally melt in your mouth. This recipe brings those iconic Korean pantry staples to your kitchen with minimal effort but maximum flavor, making it a game-changer for dinner any night of the week.
Ingredients You’ll Need
The magic of the Slow Cooker Korean Short Ribs Recipe lies in the simplicity and balance of its ingredients. Each component plays a crucial role—soy sauce delivers savory depth, while brown sugar balances with sweetness. Fresh garlic and ginger add aromatic warmth, and the gochujang introduces the perfect hint of heat.
- 3 pounds beef short ribs: Choose meaty, well-marbled ribs for the best tenderness and flavor after slow cooking.
- 1/2 cup soy sauce (low-sodium preferred): Provides the savory backbone and umami element essential to Korean dishes.
- 1/4 cup brown sugar, packed: Adds a rich caramel-like sweetness that balances the salty and spicy flavors.
- 1/4 cup rice vinegar: Offers a gentle acidity that brightens the marinade and cuts through the richness of the meat.
- 1 tablespoon sesame oil: Brings a nutty aroma that instantly lifts the dish’s profile.
- 4 cloves garlic, minced: Fresh garlic adds pungency and depth, integral to authentic Korean flavors.
- 1 tablespoon fresh ginger, grated: Infuses a spicy, zesty note that complements the garlic and soy sauce.
- 1 tablespoon gochujang (Korean chili paste): This ingredient introduces a unique, complex heat and subtle sweetness, but adjust to your spice preference.
- 1/2 teaspoon black pepper: Enhances the marinade with a mild warmth.
- 1/2 cup green onions, chopped (for garnish): Offers a fresh, crisp finish at the end.
- Sesame seeds, toasted (for garnish): Adds a delightful crunch and toasty flavor.
- Optional: 1/4 cup beef broth or water: Use to add extra sauce and keep the ribs juicy as they cook.
How to Make Slow Cooker Korean Short Ribs Recipe
Step 1: Prepare the Marinade
Start by whisking together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang, and black pepper in a large bowl until the sugar dissolves and the mixture is smooth. This marinade is the heart of your Slow Cooker Korean Short Ribs Recipe, infusing every bite with layers of flavor.
Step 2: Arrange the Ribs
Trim excess surface fat from the short ribs if you prefer a leaner dish. Layer the beef short ribs in your slow cooker, meat side down, so they cook evenly and absorb maximum marinade flavor.
Step 3: Add the Marinade
Pour the marinade evenly over the ribs, turning them once or twice to coat thoroughly. If you like a bit more sauce, don’t hesitate to add a splash of beef broth or water. This step ensures your ribs cook juicy and bursting with that signature Korean taste.
Step 4: Slow Cook to Perfection
Cover the slow cooker and choose your cooking time. On LOW, the ribs softly simmer for 6 to 8 hours, giving them time to become tender beyond belief. If you’re short on time, HIGH heat for 4 to 5 hours also does the trick. Either way, patience means melt-in-your-mouth ribs.
Step 5: Prepare the Sauce
Once the ribs are perfectly tender, carefully remove them and place on a serving platter, loosely covered with foil to keep warm. Strain the cooking liquid to remove any solids, then simmer it in a saucepan to reduce slightly. For a luscious glaze, whisk in a simple cornstarch slurry and cook until thick and glossy—this sauce is pure gold on your ribs.
Step 6: Garnish and Serve
Spoon the rich sauce generously over your short ribs, then finish with a sprinkling of chopped green onions and toasted sesame seeds. The bright green pops of onion and the crunch of sesame seeds add freshness and texture that perfectly balance the richness.
How to Serve Slow Cooker Korean Short Ribs Recipe
Garnishes
Don’t underestimate the power of a garnish. Chopped green onions lend a fresh, mildly pungent bite, while toasted sesame seeds provide a nutty crunch that elevates every mouthful. A small drizzle of sesame oil right before serving can also add an extra fragrant touch.
Side Dishes
This Slow Cooker Korean Short Ribs Recipe pairs beautifully with simple sides like fluffy steamed rice, which soaks up the luscious sauce perfectly. Alternatively, buttery mashed potatoes or chewy noodles also work as stellar bases, letting the ribs shine front and center.
Creative Ways to Present
For a fun twist, serve the short ribs over a bed of sautéed greens like bok choy or kale for added color and nutrients. You could also use them as a filling for lettuce wraps topped with kimchi to add crunch and spicy kick, making it a hands-on meal that’s as interactive as it is delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, place any leftover ribs and sauce in an airtight container and refrigerate for up to 3 days. The rich flavors actually deepen overnight, making leftovers just as enjoyable as freshly made.
Freezing
Slow Cooker Korean Short Ribs Recipe freezes beautifully. Store cooled ribs and sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Gently reheat leftovers on the stovetop over low heat or in the microwave until warmed through. Add a splash of water or beef broth if the sauce thickened too much to bring back that lovely silky consistency.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs are ideal for their marbling and tenderness, you can experiment with chuck roast or brisket cut into chunks. Just expect differences in texture and cooking time.
Is gochujang very spicy? Can I omit it?
Gochujang has moderate heat with a sweet undertone. If you prefer a milder dish, you can reduce the amount or omit it entirely, but it does add a distinct Korean flavor you won’t want to miss.
How do I get a thicker sauce?
After slow cooking, strain the liquid and simmer it to reduce by about half. For extra thickness, stir in a slurry of cornstarch and water, cooking until glossy and thickened.
Can I cook this recipe in an Instant Pot?
Absolutely! Use the pressure cook setting for about 35-45 minutes, followed by natural pressure release. It’s a faster method that still yields tender, flavorful ribs.
What should I serve with the ribs for an authentic Korean meal?
Serve with steamed rice, kimchi, and pickled vegetables for a classic Korean experience. You can also include sides like japchae (glass noodle stir-fry) or Korean-style pancakes to round out the meal.
Final Thoughts
I can’t recommend this Slow Cooker Korean Short Ribs Recipe enough for anyone looking to impress without fuss. It’s a comforting, crowd-pleasing dish that rewards your patience with deeply satisfying flavors. Whether you’re cooking for family or guests, these ribs will quickly become a beloved staple in your recipe collection. So grab your slow cooker and get ready to savor every tender, sticky bite!
Print
Slow Cooker Korean Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker on LOW) or 4 to 5 hours (slow cooker on HIGH)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
Tender, flavorful Korean short ribs slow-cooked to perfection in a savory marinade of soy sauce, brown sugar, garlic, ginger, and spicy gochujang. This easy slow cooker recipe yields fall-off-the-bone ribs with a rich, slightly sweet, and spicy sauce, perfect for serving over steamed rice or noodles.
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
For Garnish
- 1/2 cup green onions, chopped
- Sesame seeds, toasted
Optional
- 1/4 cup beef broth or water (if you prefer more sauce)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the 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.
- Prepare the Short Ribs: 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 for even cooking and flavor absorption.
- Marinate the Ribs: Pour the marinade evenly over the ribs, turning them once or twice so all sides are well coated. If you prefer extra sauce or a bit more liquid, add a splash of beef broth or water at this stage.
- Slow Cook: Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 4–5 hours. The ribs are done when they become very tender and easily pull away from the bone with a fork.
- Remove Ribs: Carefully take the ribs out of the slow cooker and transfer them to a serving platter. Tent loosely with foil to keep warm while preparing the sauce.
- Prepare the Sauce: Strain the cooking liquid into a small saucepan to remove any solids. Simmer the liquid over medium heat for 5–10 minutes to reduce slightly. For a thicker, glossy sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook until thickened.
- Serve: Spoon the sauce generously over the short ribs. Garnish with chopped green onions and toasted sesame seeds. Serve hot, ideally over steamed rice, noodles, or mashed potatoes for a hearty meal.
Notes
- Low-sodium soy sauce is preferred to control the saltiness of the dish.
- Adjust the amount of gochujang based on your preferred spice level.
- The optional beef broth or water helps create more sauce but is not required if you prefer a thicker glaze.
- For extra flavor, you can marinate the ribs in the refrigerator for a few hours before cooking.
- Leftover ribs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
- If you don’t have a slow cooker, you can braise these ribs in the oven at 325°F (163°C) covered for 2.5 to 3 hours.
