Slow Cooked Korean Beef Short Ribs
Indulge in the rich, savory flavors of Slow Cooked Korean Beef Short Ribs, a melt-in-your-mouth dish perfect for a comforting dinner or impressive gathering. This recipe combines tender beef short ribs with an aromatic blend of soy sauce, brown sugar, garlic, fresh ginger, and the signature heat of gochujang, creating an irresistible balance of sweet, salty, and spicy flavors. Cooked low and slow for hours, the meat becomes impossibly tender and infused with the robust flavors of the sauce. Finish it with a glossy sauce thickened to perfection and garnish with vibrant green onions and toasted sesame seeds for added flair. Serve over steamed rice or creamy mashed potatoes for a hearty, restaurant-worthy meal. Perfect for slow cooker enthusiasts and fans of Korean-inspired cuisine, this recipe is a must-try for your next dinner plan!
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 0.5 cups soy sauce
- 0.5 cups brown sugar
- 2 tablespoons sesame oil
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 cup beef broth
- 2 pieces green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- 1 tablespoon optional: cornstarch
- 1 tablespoon optional: water
Instructions
Pat the beef short ribs dry with paper towels and season with salt and pepper on all sides.
In a large skillet over medium-high heat, sear the short ribs on all sides until browned (about 2-3 minutes per side). Transfer the browned ribs to the slow cooker.
In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and beef broth.
Pour the sauce mixture over the short ribs in the slow cooker, ensuring the meat is mostly submerged.
Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4-5 hours, until the short ribs are tender and fall off the bone.
Optional: To thicken the sauce, remove the ribs from the slow cooker and transfer the liquid to a small saucepan. Mix the cornstarch and water in a small bowl to create a slurry, then whisk it into the liquid over medium heat until it thickens, about 2-3 minutes.
Serve the short ribs over steamed rice or mashed potatoes, and drizzle with the sauce. Garnish with sliced green onions and toasted sesame seeds.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 32.9 g | 165% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
