If you’re craving a dish that brings together bold flavors and melt-in-your-mouth tenderness, you’re in for a treat with this Slow Cooker Korean Short Ribs Recipe. This recipe captures the perfect balance of sweet, savory, and spicy notes, all infused into succulent short ribs that practically fall off the bone. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, aromatic meal that feels both comforting and impressively gourmet. Whether you’re cooking for family or friends, this recipe is sure to become a cherished favorite in your kitchen.
Ingredients You’ll Need
The ingredients for this Slow Cooker Korean Short Ribs Recipe are wonderfully straightforward yet essential to creating that authentic depth of Korean flavor. Each item plays an important role, from the umami-rich soy sauce to the kick of gochujang that gives the dish its signature spice. Get ready for a harmony of flavors that develop beautifully as the ribs cook low and slow.
- 3 pounds beef short ribs: Choose well-marbled ribs for maximum tenderness and flavor.
- 1/2 cup soy sauce (low-sodium preferred): Adds salty, savory depth without overpowering.
- 1/4 cup brown sugar, packed: Balances the saltiness with a rich caramel sweetness.
- 1/4 cup rice vinegar: Introduces a mild tang that brightens the overall profile.
- 1 tablespoon sesame oil: Provides a toasty, nutty aroma that enhances the dish.
- 4 cloves garlic, minced: Offers pungency and warmth, fundamental to Korean cuisine.
- 1 tablespoon fresh ginger, grated: Adds a fresh zing and subtle heat.
- 1 tablespoon gochujang (Korean chili paste), or to taste: The star ingredient bringing spicy complexity.
- 1/2 teaspoon black pepper: A gentle hint of earthiness to round out the flavors.
- 1/2 cup green onions, chopped (for garnish): Brightens the dish with a fresh, mild onion flavor.
- Sesame seeds, toasted (for garnish): Adds a delightful crunch and visual appeal.
- Optional: 1/4 cup beef broth or water: For those who want a bit more luscious sauce.
How to Make Slow Cooker Korean Short Ribs Recipe
Step 1: 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 mostly dissolves. This marinade is the magic potion that infuses your ribs with that irresistible blend of sweet, spicy, and tangy flavors. The smooth mixture ensures each bite is consistently flavorful.
Step 2: Arrange the Short Ribs
Trim any excess surface fat from the ribs if you like, to avoid overly greasy results. Place the beef short ribs in your slow cooker in an even layer with the meaty side down. Creating a single layer allows the marinade to coat each rib properly and helps the ribs cook evenly throughout.
Step 3: Coat Ribs with Marinade
Pour the prepared marinade over the ribs, gently turning them one or two times to ensure every piece is well covered in those tantalizing flavors. If you prefer extra sauce, add a splash of beef broth or water at this stage. This little addition helps keep the ribs moist and gives you a luscious sauce to spoon over later.
Step 4: Slow Cook to Tender Perfection
Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. Patience is key here because slow cooking transforms the ribs into tender morsels that fall off the bone effortlessly. The gradual simmer lets the marinade penetrate deep into the meat, creating a rich and deeply satisfying dish.
Step 5: Prepare to Serve
Carefully remove the ribs from the slow cooker and transfer them to a serving platter. Tent loosely with foil to keep warm while you work on the sauce. This step helps retain moisture and ensures the ribs stay perfect until they hit the table.
Step 6: Make the Sauce
If you want to elevate the dish further, strain the cooking liquid into a small saucepan to remove any solids. Simmer over medium heat for 5 to 10 minutes to slightly reduce and intensify the sauce. For a glossy finish, whisk in a cornstarch slurry—one tablespoon of cornstarch mixed with one tablespoon water—and cook until thickened. Drizzle this luscious sauce generously over the ribs for an extra punch of flavor.
Step 7: Garnish and Serve
Sprinkle the chopped green onions and toasted sesame seeds over the ribs for that authentic finishing touch. Serve hot over steamed rice, chewy noodles, or even creamy mashed potatoes. Each option pairs beautifully with the sweet-savory short ribs and soaks up the delicious sauce.
How to Serve Slow Cooker Korean Short Ribs Recipe
Garnishes
Garnishing your Slow Cooker Korean Short Ribs Recipe with fresh green onions and toasted sesame seeds is more than just decoration. These toppings add brightness, texture, and a hint of nuttiness that lift the dish, making every bite layered and delightful. A squeeze of fresh lime juice or a sprinkle of chili flakes can add further dimension if you want to get creative.
Side Dishes
This recipe pairs incredibly well with classic Korean side dishes such as kimchi or pickled radishes, which offer a refreshing tang to offset the richness of the meat. Steamed white rice is a must-have to soak up all the flavorful sauce, while stir-fried vegetables or a simple cucumber salad can add crunch and balance to the meal.
Creative Ways to Present
For an impressive presentation, serve the short ribs over a bed of garlic fried rice topped with a fried egg for a Korean-style twist. You can also pile the ribs into lettuce wraps alongside fresh herbs, sliced chili, and a dab of ssamjang for a fun, hands-on dining experience. This flexibility makes the Slow Cooker Korean Short Ribs Recipe perfect for casual family dinners or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Korean Short Ribs store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, sometimes tasting even better the next day. Make sure to keep the sauce and meat together to maintain moisture and taste.
Freezing
If you want to enjoy this delicious recipe another day, it freezes wonderfully. Place cooled ribs and sauce in a freezer-safe container or heavy-duty zip-top bag, label with the date, and freeze for up to 3 months. When frozen properly, the texture and flavor remain intact, ready for you to defrost and enjoy at your convenience.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stove over low heat. Stir occasionally until heated through, adding a splash of beef broth or water if needed to loosen the sauce. Avoid microwaving if possible, as low heat keeps the ribs tender and juicy.
FAQs
Can I use bone-in or boneless short ribs for this recipe?
Bone-in short ribs are preferred because they add extra flavor and tend to stay moister during slow cooking, but boneless short ribs can also be used with slightly adjusted cooking times.
Is gochujang very spicy for this dish?
Gochujang adds a moderate heat that is balanced by the sweetness of the brown sugar and tanginess of the vinegar. You can adjust the amount according to your spice tolerance or omit it for a milder flavor.
Can I make this recipe in an Instant Pot instead of a slow cooker?
Yes! Use the pressure cooking function on high for about 35 to 45 minutes, allowing natural pressure release for best results, but slow cooking brings out deeper flavors and better tenderness.
What is the best way to serve leftover ribs?
Leftovers are delicious reheated simply over rice or turned into Korean-inspired tacos with fresh vegetables and a drizzle of sesame sauce for a fun twist.
Can I add vegetables to the slow cooker?
Absolutely! Root vegetables like carrots and daikon radish work well cooked alongside the short ribs, absorbing the wonderful sauce while adding texture and color.
Final Thoughts
If you want a dish that feels like a warm embrace after a long day, this Slow Cooker Korean Short Ribs Recipe is exactly what you need. It elevates simple ingredients into a feast full of rich flavors and tender, juicy meat that will wow anyone you serve it to. Dive into this recipe soon—you’ll wonder how you ever lived without it in your home-cooking lineup!
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Slow Cooker Korean Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
Tender and flavorful Korean short ribs slow-cooked to perfection in a savory-sweet marinade featuring soy sauce, brown sugar, garlic, ginger, and gochujang. This easy slow cooker recipe yields fall-off-the-bone ribs finished with a rich glaze, garnished with green onions and toasted sesame seeds, perfect served over 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
- 1/2 cup green onions, chopped (for garnish)
- Sesame seeds, toasted (for garnish)
Optional Ingredients
- 1/4 cup beef broth or water, if you prefer more sauce
Instructions
- Make 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 mixture is smooth.
- Prepare ribs: Trim any excess surface fat from the short ribs if desired. Place the beef short ribs into the slow cooker in an even layer, meaty side down.
- Coat ribs in marinade: Pour the marinade evenly over the ribs, turning them once or twice to ensure thorough coating. Add a splash of beef broth or water if you want more sauce in the pot.
- Slow cook: 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.
- Remove ribs: Carefully transfer the ribs to a serving platter and tent loosely with foil to keep warm.
- Make sauce: If desired, strain the cooking liquid into a small saucepan to remove solids. Simmer over medium heat for 5–10 minutes to reduce slightly. Optionally, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook until the sauce thickens to a glossy consistency.
- Serve: Spoon the thickened 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 richer flavor, marinate the ribs in the sauce for a few hours or overnight before cooking.
- Gochujang can be adjusted to taste if you prefer milder or spicier ribs.
- If you don’t have a slow cooker, you can braise the ribs in a covered pot in a 325°F oven for 2.5–3 hours.
- Skim excess fat from the surface of the cooking liquid before reducing for a cleaner sauce.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
