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Your slow cooker is your best friend in every season. Use it to make these delicious Korean short ribs.
Korean Style Short Ribs
Since I’m just beginning to appreciate Korean-style food, I go for simple recipes that don’t involve too much work.
Asian cooking, particularly Chinese, is a love of mine. Even though the cooking times for most Asian dishes is quick, the preparation generally isn’t. This is why when I dip my toes (and fingers) into another cuisine, I look for the simplest recipes. One of the first I tried was these simple Korean beef tips. Because they were so good, I wanted to try more recipes.
There are a few ways to cut short ribs. Any style will do in this recipe.
I usually watch for a sale because they’re quite pricy. Although it’s no longer cut that way anymore, they are actually from the bottom of a standing prime rib roast. I remember when a prime rib came with the short ribs attached. This is why they are probably pretty expensive. However, they have a wonderful flavor and the splurge is worth it.
FYI I used the ones with the short bones for this because I had them on hand.
While you can substitute red pepper flakes for gochujang, the latter has a taste that the flakes do not.
I judge how readily available certain products are if I can find them in my local stores. I no longer live in a large metropolitan area so the selection many times is limited. If I can get this stuff, you probably will be able to as well.
Slow Cooker Korean Short Ribs
- 4 pounds beef short ribs
- 1 cup soy sauce
- 1 cup beef broth
- 2 tbs rice vinegar
- 1/2 cup brown sugar
- 1 tsp black pepper
- 1/2 tbs sesame oil
- 4 cloves garlic minced
- 1 tbs fresh ginger minced
- 1 medium onion thinly sliced
- 1 tsp red pepper flakes optional or 2 tablespoons Gochujang
- 3 tbs cornstarch
- 1/4 cup water
- Place ribs in the crock; top with sliced onion.
- In a small bowl, mix all sauce ingredients and pour over the ribs. Cover and cook on low 6-8 hours, or on high 3-4 hours. (Cookers vary so check after minimum time given)
- Remove ribs from the cooker. Skim fat from the liquid.
- Mix the cornstarch and water and whisk into liquid; blend well. Place meat back in the pot and cook for 20 minutes.