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Slow Cooker Korean Short Ribs

Slow Cooker Korean Short Ribs

Enjoy the tender and flavorful Slow Cooker Korean Short Ribs, a dish that transforms minimal prep into a culinary delight.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 ribs
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds beef short ribs Choose well-marbled ribs for maximum tenderness and flavor.
  • 1/4 cup beef broth or water Optional, adds moisture if you desire extra sauce.
For the Marinade
  • 1/2 cup soy sauce This is the backbone of the marinade.
  • 1/4 cup brown sugar Packed.
  • 1/4 cup rice vinegar Adds a tangy kick.
  • 1 tablespoon sesame oil Enhances the dish with a pleasant nutty aroma.
  • 4 cloves garlic Minced.
  • 1 tablespoon fresh ginger Grated.
  • 1 tablespoon gochujang A Korean chili paste.
  • 1/2 teaspoon black pepper
For Garnishing
  • 1/2 cup green onions Chopped.
  • sesame seeds Toasted.

Equipment

  • Slow Cooker

Method
 

How to Make Slow Cooker Korean Short Ribs
  1. In a large bowl, mix the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper until the sugar mostly dissolves.
  2. Trim any excess fat from the short ribs if desired. Layer the beef short ribs in your slow cooker with the meaty side facing down.
  3. Pour the marinade over the ribs, gently turning them to coat. Add beef broth or water if desired.
  4. Cover and set the slow cooker on LOW for 6–8 hours or HIGH for 4–5 hours.
  5. Remove the ribs and tent with foil to keep warm.
  6. If desired, strain the cooking liquid into a saucepan to remove solids, and simmer over medium heat.
  7. Generously spoon the sauce over the ribs and sprinkle with green onions and sesame seeds.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgSugar: 10gCalcium: 20mgIron: 3mg

Notes

For a richer sauce, simmer the cooking liquid and whisk in a cornstarch slurry.

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