Description
These Slow Cooker Korean Short Ribs are tender, flavorful, and effortlessly cooked to perfection with a savory-sweet marinade of soy sauce, brown sugar, garlic, ginger, and sesame oil. A perfect comforting dinner for busy weeknights or weekend gatherings. This Korean beef short ribs recipe is gluten-free friendly, freezer-friendly, and packed with bold Asian flavors.
Ingredients
3 pounds beef short ribs
1 cup soy sauce
1/2 cup brown sugar
5 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons sesame oil
2 tablespoons rice vinegar
1 to 2 tablespoons gochujang (optional for spice)
3 green onions, chopped
1/2 cup beef broth or water
Instructions
1. In a medium bowl, mix soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, gochujang, and beef broth until smooth.
2. Pat short ribs dry and season lightly with salt and pepper.
3. Optional: Sear the ribs in a hot skillet with oil until browned on all sides for added depth.
4. Place the ribs in the slow cooker. Pour marinade over them. Add green onions.
5. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours, until ribs are fork-tender.
6. Transfer ribs to a serving plate. Skim fat from sauce and spoon sauce over ribs.
7. Garnish with sesame seeds and extra green onions. Serve hot.
Notes
This dish gets better the next day as flavors deepen.
You can use flanken-cut ribs but reduce cooking time slightly.
Gochujang adds heat—adjust to your taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 14g
- Sodium: 1600mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg