Description
These slow cooker Korean short ribs are savory, sticky, and melt-in-your-mouth tender, featuring a rich sauce with soy, brown sugar, and gochujang for deep flavor.
Ingredients
Scale
- 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
Instructions
- 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.
- In a bowl, mix the soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, minced garlic, and grated ginger until smooth.
- Place the short ribs in the slow cooker and pour the sauce over them, coating each piece well. Cover and cook on low for 6–8 hours, or until tender.
- Remove the ribs and set aside. Pour the remaining sauce into a saucepan and simmer for 10–15 minutes to reduce and thicken. Spoon the sauce over the ribs and garnish with green onions and sesame seeds.
Notes
Serve over steamed rice or with mashed potatoes, and add kimchi for a refreshing crunch.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 1170
- Sugar: 18g
- Sodium: 2400mg
- Fat: 88g
- Saturated Fat: 30g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 300mg