Introduction to Slow Cooker Korean Short Ribs
As a busy home cook, I know how challenging it can be to get a flavorful meal on the table amidst the chaos of daily life. That’s why I adore these Slow Cooker Korean Short Ribs. Their savory and slightly spicy marinade transforms the tender beef into a melt-in-your-mouth delight. The best part? They practically cook themselves while you attend to other tasks. Whether you’re looking to impress your loved ones at dinner or just wanting a hearty meal without the hassle, this recipe is your secret weapon for success.
Why You’ll Love This Slow Cooker Korean Short Ribs
Imagine coming home after a long day to the irresistible aroma of Slow Cooker Korean Short Ribs wafting through your house. It’s a comforting hug in a bowl! They require minimal prep and do all the hard work in the slow cooker, leaving you free to unwind or spend time with family. Plus, the rich flavors and tender texture will have everyone asking for seconds. You’ll love how easy it is to create a meal that feels special!
Ingredients for Slow Cooker Korean Short Ribs
Gathering the right ingredients is the first step to mastering these Slow Cooker Korean Short Ribs. Each element contributes to that oh-so-delicious flavor we all crave. So, let’s dive in!
- Beef short ribs: The star of the show! Choose well-marbled short ribs for maximum tenderness and flavor.
- Soy sauce: Low-sodium soy sauce works best, balancing the seasoning while keeping it savory without being overly salty.
- Brown sugar: This adds a delightful sweetness that complements the rich meat and tangy flavors.
- Rice vinegar: A splash of acidity helps balance the dish, cutting through the richness of the ribs.
- Sesame oil: This fragrant oil infuses your dish with a nuttiness that elevates the overall taste.
- Garlic: Freshly minced garlic brings a depth of flavor that’s truly irresistible.
- Ginger: Grated ginger adds a warming spice that pairs perfectly with the savory elements.
- Gochujang: This Korean chili paste adds a kick of heat and depth. Adjust according to your spice preference!
- Black pepper: Just a touch to enhance the flavors without overpowering them.
- Green onions: Chopped for garnish, they provide a fresh crunch that brightens the dish.
- Toasted sesame seeds: A sprinkle on top adds nuttiness and a lovely visual touch.
- Beef broth or water: Optional, but if you love a bit more sauce, this will do the trick!
Now that you know the key players, remember that the ingredient amounts you need are at the bottom of the article and available for printing, making your shopping trip a breeze!
How to Make Slow Cooker Korean Short Ribs
Let’s get cooking! Preparing these Slow Cooker Korean Short Ribs is a simple, enjoyable process that fills your kitchen with delicious aromas. Just follow these easy steps for mouthwatering results!
Prepare the Marinade
First up, let’s create that flavorful marinade. In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang, and black pepper. As you mix, notice how the sweet and savory notes balance beautifully, creating an enticing aroma. This marinade is the key to transforming those short ribs into a delicious masterpiece!
Prepare the Ribs
Next, it’s time to prep the ribs. If you see any excess fat, trim it off to avoid greasiness. Place the beef short ribs in your slow cooker in a single layer, meaty side down. This positioning ensures even cooking and maximizes flavor absorption. Trust me; your taste buds will thank you later for this simple step!
Combine and Cook
Now, pour that fragrant marinade evenly over the ribs. Don’t be shy; make sure each rib is well-coated. If you’re craving more sauce, add a splash of beef broth or water. Cover the slow cooker and set it to cook on LOW for 6–8 hours or HIGH for 4–5 hours. You want the ribs perfectly tender, pulling away with a gentle touch of a fork!
Finish and Serve
Once cooked, carefully remove the ribs and place them on a serving platter. Tent them with foil to keep warm. If you wish, strain the cooking liquid to discard any solids, then reduce it in a saucepan for a glossy sauce. Serve the ribs hot, spooning that savory sauce over them. Garnish with chopped green onions and toasted sesame seeds for flair! These ribs shine on steamed rice, noodles, or mashed potatoes!
Tips for Success
- For extra depth, marinate the ribs overnight for maximum flavor.
- Use a meat thermometer to ensure ribs reach the perfect tenderness.
- Try adding sliced mushrooms or carrots to the slow cooker for extra nutrition.
- Save any leftover sauce; it makes a great drizzle over rice or veggies.
- If you’re short on time, use pre-cut short ribs for a hassle-free option.
Equipment Needed
- Slow Cooker: The heart of this recipe! Any size will do, but a 6-quart is perfect for 3 pounds of ribs.
- Mixing Bowl: For whisking together the marinade; a large bowl works best.
- Measuring Cups and Spoons: Essential for precise ingredient quantities.
- Whisk: Make mixing easy! A fork can work in a pinch.
Variations on Slow Cooker Korean Short Ribs
- Spicy Variation: Increase the amount of gochujang for an extra kick or add some red pepper flakes to the marinade.
- Sweet and Savory: Mix in a tablespoon of honey or maple syrup for an added layer of sweetness that complements the savory base.
- Vegetable Addition: Toss in chopped onions, bell peppers, or carrots with the ribs for a hearty, vegetable-rich meal.
- Gluten-Free Option: Use tamari instead of soy sauce to keep the dish gluten-free while maintaining its rich flavor.
- Low-Carb Twist: Serve with cauliflower rice instead of regular rice for a healthier, low-carb side.
Serving Suggestions for Slow Cooker Korean Short Ribs
- Steamed Rice: Serve the ribs on a bed of fluffy steamed rice to soak up that delicious sauce.
- Fresh Salad: Pair them with a refreshing cucumber or cabbage salad for a crisp contrast.
- Korean Pickles: Add some spicy kimchi or pickled vegetables on the side to enhance flavors.
- Cold Drinks: Refresh with a light white wine or iced tea to balance the richness.
FAQs about Slow Cooker Korean Short Ribs
You might have some burning questions about these Slow Cooker Korean Short Ribs. Let’s tackle a few of the most common ones to help you on your culinary journey!
Can I use other cuts of meat? Absolutely! While short ribs are ideal, you can swap them out for chuck roast or beef brisket. Just adjust cooking times as needed.
Can I make this recipe ahead of time? Yes! You can marinate the ribs a day in advance and store them in the refrigerator. This will deepen the flavors before you cook them.
Is this dish spicy? The spice level depends on how much gochujang you use. Start with a tablespoon and adjust to your liking. You can always add more spice afterwards too!
How do I store leftovers? Place any leftovers in an airtight container in the fridge. They will last for up to 3 days—perfect for meal prepping!
Can I freeze Slow Cooker Korean Short Ribs? Yes! Store them in a freezer-safe container for up to three months. Reheat gently on the stove or in the microwave when ready to enjoy again.
Final Thoughts on Slow Cooker Korean Short Ribs
There’s something truly magical about Slow Cooker Korean Short Ribs. They turn an ordinary day into a feast, filling your home with scents that make everyone’s mouth water! This dish is more than just a meal; it’s a reminder that we can create deep flavors without stressing over the stove. The tenderness of the beef, combined with that savory sauce, evokes warmth and satisfaction. So, whether you’re sharing with family or savoring leftovers by yourself, these short ribs are bound to bring joy and comfort. Happy cooking, my friends—you deserve it!
Print
Slow Cooker Korean Short Ribs
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
- Diet: Gluten Free
Description
Slow Cooker Korean Short Ribs are tender, flavorful beef ribs cooked in a savory and slightly spicy marinade, perfect for a hearty meal.
Ingredients
- 3 pounds beef short ribs
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang (Korean chili paste), or to taste
- 1/2 teaspoon black pepper
- 1/2 cup green onions, chopped (for garnish)
- Sesame seeds, toasted (for garnish)
- Optional: 1/4 cup beef broth or water, if you prefer more sauce
Instructions
- In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper until the sugar is mostly dissolved and the marinade is smooth.
- Trim any excess surface fat from the short ribs if desired. Place the beef short ribs in the slow cooker in an even layer, meaty side down.
- Pour the marinade evenly over the ribs, turning them once or twice so they are well coated. Add a splash of beef broth or water if you prefer extra sauce.
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours, until the ribs are very tender and easily pull away from the bone with a fork.
- Carefully remove the ribs from the slow cooker and transfer them to a serving platter, tenting loosely with foil to keep warm.
- If desired, strain the cooking liquid into a small saucepan to remove any solids. Simmer over medium heat for 5–10 minutes to reduce slightly, or whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook until thickened to a glossy sauce.
- Spoon the sauce generously over the short ribs. Garnish with chopped green onions and toasted sesame seeds. Serve hot over steamed rice, noodles, or mashed potatoes.
Notes
- For an extra kick of heat, adjust the amount of gochujang according to your taste.
- These ribs pair perfectly with steamed vegetables or a fresh side salad.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 540
- Sugar: 8g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg
