Dinner

Slow Cooker Korean Short Ribs

Name: Slow Cooker Korean Short Ribs
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Korean
Ingredients: 4 pounds beef short ribs; 1 cup soy sauce; 1/2 cup brown sugar; 1/4 cup rice vinegar; 1/4 cup gochujang (Korean chili paste); 1 tablespoon sesame oil; 4 cloves garlic, minced; 1 inch ginger, grated; 2 green onions, chopped; Sesame seeds for garnish

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These slow cooker Korean short ribs are savory, sticky, and melt-in-your-mouth tender. The sauce is rich with soy, brown sugar, and a touch of gochujang for deep, savory heat. The ribs come out fall-off-the-bone soft with a glossy, slightly sweet glaze. If you enjoy hands-off dinners, you might also like this easy, flavorful slow cooker honey garlic chicken for another weeknight favorite.

Recipe Information

Prep Time: 20 minutes
Cook Time: 6–8 hours (slow cooker, low)
Total Time: 6 hours 20 minutes – 8 hours 20 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving — yields 6 servings)

Calories per serving: 1,170 kcal
Protein: 60 g
Carbohydrates: 22 g
Fat: 88 g
Fiber: 1 g
Sugar: 18 g
Sodium: 2,400 mg

Note: Values are estimates based on the ingredients and typical portions. Use low-sodium soy sauce or reduce sauce to lower sodium.

Why Make This Slow Cooker Korean Short Ribs

You’ll love these ribs because they require little hands-on time and reward you with deep, complex flavor. The slow cooker turns tough, fatty ribs into tender meat that flakes with a fork. The sauce balances sweet, salty, and spicy notes, with sesame and ginger adding bright aroma. This recipe is ideal for busy days, weekend dinners, or when you want a comforting, impressive meal without fuss.

How to Make Slow Cooker Korean Short Ribs

This recipe uses a simple marinade that becomes a glossy sauce as the ribs cook. You mix the sauce, coat the ribs, and let the slow cooker do the work. After cooking, reduce the liquid if you like a thicker glaze. The result is ribs that smell rich and caramelized, with a silky sauce to spoon over rice or mashed potatoes.

Ingredients:

4 pounds beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
1/4 cup gochujang (Korean chili paste)
1 tablespoon sesame oil
4 cloves garlic, minced
1 inch ginger, grated
2 green onions, chopped
Sesame seeds for garnish

Directions:

Step 1: Preparation

Pat the short ribs dry and trim any large, loose pieces of fat. Mince the garlic and grate the ginger. Chop the green onions and set aside. This small prep helps the sauce cling to the meat and improves texture.

Step 2: Mixing

In a bowl, mix together the soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, minced garlic, and grated ginger until smooth. Taste the mixture and adjust sweetness or heat as needed. This sauce will flavor and glaze the ribs as they cook.

Step 3: Cooking

Place the short ribs in the slow cooker in a single layer if possible. Pour the sauce over the ribs, turning them so each piece is well coated. Cover and cook on low for 6–8 hours, or until the ribs are very tender and the meat pulls away from the bone easily.

Step 4: Finishing

Once done, remove the ribs and set them aside on a platter. If desired, skim excess fat from the surface of the cooking liquid. Pour the remaining sauce into a small saucepan and simmer on high for 10–15 minutes to reduce and thicken slightly, or thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). Spoon the sauce over the ribs, then garnish with chopped green onions and sesame seeds.

How to Serve Slow Cooker Korean Short Ribs

Serve the ribs over steamed white rice or sticky rice to soak up the sauce. They also pair well with mashed potatoes, noodles, or a bed of sautéed bok choy. Add bright, crunchy kimchi or a simple cucumber salad to cut the richness. For a party, serve on a platter with extra sauce on the side for guests to drizzle.

How to Store Slow Cooker Korean Short Ribs

Refrigerator: Store cooled ribs and sauce in airtight containers for 3–4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a covered skillet over low heat or in an oven at 300°F (150°C) until heated through. Add a splash of water or broth if the sauce is too thick.

Expert Tips for Perfect Slow Cooker Korean Short Ribs

Brown first for depth: Sear ribs in a hot pan for 2–3 minutes per side before slow cooking to build flavor and add a richer color. This step is optional but recommended.
Skim fat: After cooking, refrigerate briefly to solidify fat, then remove for a leaner sauce. Or skim while hot with a spoon.
Thicken sauce: Simmer the sauce until reduced, or use a cornstarch slurry (mix equal parts cornstarch and cold water) and stir into simmering sauce to thicken quickly.
Adjust heat: If gochujang is too spicy, use less or mix with a tablespoon of miso or tomato paste for depth without extra heat.
Low and slow is best: Cook on low for tenderness; high setting can work but may need less time and produce drier meat.
Bones add flavor: Bone-in short ribs yield richer, more gelatinous sauce.

Delicious Variations

Spicy-Sweet: Add 1–2 tablespoons honey and an extra tablespoon of gochujang for a bolder sweet-heat profile.
Citrus Twist: Stir in 1 tablespoon orange zest and 1 tablespoon orange juice to the sauce for bright citrus notes.
Low-Sodium: Use low-sodium soy sauce and reduce added salt in side dishes.
Asian BBQ Fusion: Finish under the broiler for 2–3 minutes to caramelize edges for a slightly charred finish.
Bulgogi-Style: Thinly slice beef short ribs (flanken cut) and reduce cook time; great for faster weeknight meals.

Frequently Asked Questions

Q: Can I brown the ribs before slow cooking?
A: Yes. Browning adds deeper flavor and nicer color. Sear ribs 2–3 minutes per side in a hot pan with a little oil, then add to the slow cooker.

Q: Can I use boneless short ribs or another cut?
A: You can use boneless short ribs or chuck roast. Boneless cooks faster and may be leaner. Adjust cooking time and check for tenderness.

Q: Can I cook this on high instead of low?
A: Yes. Cook on high for about 3–4 hours, but check for tenderness earlier. Low and slow gives the best texture.

Q: How do I thicken the sauce without losing flavor?
A: Simmer the sauce to reduce it, or mix 1 tsp cornstarch with 1 tbsp cold water and stir into boiling sauce until glossy. Taste and adjust seasoning after thickening.

Q: Is gochujang necessary? What can I substitute?
A: Gochujang adds a savory, spicy depth. If you don’t have it, mix 1 tbsp chili paste or sriracha with 1 tsp miso and a little water, or use a blend of chili powder and a touch of miso for umami.

Q: How do I cut down on the sodium?
A: Use low-sodium soy sauce and reduce the amount by 1/4 cup. You can also dilute with a little beef broth and increase aromatics (garlic, ginger) to maintain flavor.

Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead — flavors deepen overnight. Reheat gently and skim fat before serving for a cleaner presentation.

Conclusion

This slow cooker Korean short ribs recipe is a hands-off way to get rich, deeply flavored meat that smells amazing and melts in your mouth. The sauce is sticky and savory with a touch of heat, and the dish works for cozy family dinners or special gatherings. For more inspiration and a similar slow-cooker style, check out this detailed recipe for Slow Cooker Korean Short Ribs.