Description
Tender and flavorful Slow Cooker Korean Beef Short Ribs cooked to perfection with a rich and savory sauce made from soy sauce, brown sugar, garlic, ginger, and gochujang. This easy slow cooker recipe results in fall-off-the-bone meat with a deliciously thickened sauce, garnished with green onions and sesame seeds, perfect served over steamed rice and vegetables.
Ingredients
Scale
Beef and Marinade
- 2 pounds beef short ribs bone in
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang Korean chili paste
Thickening Sauce
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Garnish
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Prepare the ribs: Place the beef short ribs in the slow cooker in a single layer to ensure even cooking.
- Make the sauce: In a bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, garlic, ginger, and gochujang until well combined.
- Coat ribs with sauce: Pour the prepared sauce over the ribs, ensuring they are evenly coated with the marinade.
- Cook in slow cooker: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is tender and easily pulls away from the bone.
- Remove ribs: Once cooked, carefully remove the short ribs from the slow cooker and set aside on a serving plate.
- Prepare sauce: Transfer the cooking liquid to a small saucepan and bring it to a simmer over medium heat.
- Thicken sauce: In a small bowl, stir the cornstarch with 2 tablespoons of water to create a slurry. Gradually stir the slurry into the simmering sauce and cook for 2 to 3 minutes until thickened.
- Serve: Return the ribs to the saucepan to coat with thickened sauce or spoon the sauce over the ribs when plating.
- Garnish: Sprinkle sliced green onions and sesame seeds over the ribs before serving.
- Optional step: For extra flavor, sear the short ribs in a hot skillet before placing them in the slow cooker to develop a caramelized crust.
Notes
- Searing the short ribs before slow cooking adds depth of flavor but can be skipped for convenience.
- Serve with steamed rice and sautéed or steamed vegetables to complement the rich sauce.
- The sauce can be thicker or thinner depending on preference; adjust cornstarch slurry accordingly.
- This recipe is naturally gluten-free if using gluten-free soy sauce.
