Slow Cooker Korean Beef Short Ribs

• 3 pounds beef short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup Korean chili paste (gochujang)
• 1/4 cup rice vinegar
• 1/4 cup water
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 small onion, sliced
• 2 green onions, chopped
• 1 teaspoon black pepper
• 1 teaspoon sesame seeds

Steps

1. 1 Pat the short ribs dry with paper towels and season with black pepper.
2. 2 In a slow cooker, combine soy sauce, brown sugar, gochujang, rice vinegar, water, garlic, ginger, and sesame oil. Stir until sugar is dissolved.
3. 3 Add the short ribs to the sauce, ensuring they are well coated.
4. 4 Scatter sliced onion around the ribs.
5. 5 Cover and cook on low for 4 hours, then flip the ribs and add more liquid if needed. Continue cooking for another 4 hours.
6. 6 Transfer ribs to a serving platter and skim fat from the cooking liquid.
7. 7 Boil the sauce for 5-10 minutes until slightly thickened.
8. 8 Pour sauce over ribs and garnish with chopped green onions and sesame seeds.

Equipment

• Slow cooker
• Tongs
• Cutting board
• Knife

Variations

• Substitute short ribs with beef brisket for a different texture.

Substitutions

• If gochujang is unavailable, use a mix of sambal oelek and a touch of honey.

Pairings

• Steamed jasmine rice
• Kimchi
• Cucumber salad

Nutrition

Tips

• For best flavor, let the ribs rest in the sauce for 30 minutes before serving.
• If you prefer a spicier dish, add an extra tablespoon of gochujang.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water to restore moisture.

Serving Suggestions

• Serve with steamed jasmine rice and a side of kimchi.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ