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
Scale
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.
