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
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
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.
