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Close-up of tender Korean short ribs glazed in a rich, sticky sauce, garnished with chopped green onions and toasted sesame seeds, served on a black plate.

Tender Korean Short Ribs in the Slow Cooker

These tender, fall-off-the-bone Korean short ribs are slow-cooked to perfection in a rich, savory-sweet sauce infused with soy, garlic, ginger, and brown sugar. This easy slow cooker recipe delivers deep, bold flavors with minimal effort, making it perfect for a comforting family dinner or an impressive meal for guests. Serve over steamed rice with a side of kimchi or pickled vegetables for an authentic Korean experience!

  • Total Time: 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
  • Yield: Approximately 4 servings

Ingredients

  • 3 lbs beef short ribs

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup brown sugar

  • 1/4 cup rice vinegar

  • 1/4 cup beef broth

  • 2 tbsp sesame oil

  • 1 tbsp gochujang (Korean chili paste) (optional, for heat)

  • 4 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 small onion, sliced

  • 2 green onions, chopped (for garnish)

  • 1 tbsp toasted sesame seeds (for garnish)

  • 1 medium carrot, julienned (optional)

Instructions

  • Prepare the short ribs: Pat the beef short ribs dry with paper towels. If needed, trim excess fat.

  • Make the sauce: In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, beef broth, sesame oil, gochujang (if using), garlic, and ginger.

  • Assemble in the slow cooker: Place the sliced onions and carrots (if using) in the bottom of the slow cooker. Arrange the short ribs on top.

  • Pour the sauce: Evenly pour the sauce over the ribs, ensuring they are well coated.

  • Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the meat is tender and easily falls off the bone.

  • Thicken the sauce (optional): If you prefer a thicker sauce, remove the ribs, pour the liquid into a saucepan, and simmer for a few minutes until slightly reduced.

 

  • Serve: Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or with Korean-style side dishes.

Notes

  • For extra flavor, marinate the ribs in the sauce overnight before cooking.

  • Substitute gochujang with red pepper flakes if unavailable.

 

  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 7-8 hours (low) or 4-5 hours (high)
  • Category: dinner
  • Method: Slow Cooker
  • Cuisine: Korean

Nutrition

  • Serving Size: 4 servings
  • Calories: ~450
  • Sugar: 10g
  • Sodium: ~800mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: (Leave blank if unknown)
  • Trans Fat: (Leave blank if unknown)
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: ~110mg

Keywords: Korean short ribs, slow cooker beef, easy Korean recipe, tender short ribs, crockpot short ribs