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Home » Slow Cooker » Slow Cooker Korean Short Ribs

Slow Cooker Korean Short Ribs

August 11, 2021 by Judith Hannemann

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Your slow cooker is your best friend in every season. Use it to make these delicious Korean short ribs.

Slow cooker 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.

Slow cooker Korean short ribs

Short Ribs

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.

Slow cooker Korean short ribs

Gochujang

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.

The Recipe

 

Slow cooker Korean short ribs
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Slow Cooker Korean Short Ribs

Melt-in-your-mouth delicious
Prep Time15 mins
Cook Time8 hrs
Course: Main, Main Course
Cuisine: Asian
Keyword: korean ribs, lorean beef in slow cooker, slow cooker korean short ribs
Servings: 6
Calories: 517kcal
Author: Judith Hannemann

Ingredients

  • 4 pounds beef short ribs

Sauce:

  • 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

Thickening:

  • 3 tbs cornstarch
  • 1/4 cup water
US Customary - Metric

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 517kcal | Carbohydrates: 27g | Protein: 47g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 2465mg | Potassium: 967mg | Fiber: 1g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 6mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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Filed Under: Beef, Slow Cooker Tagged With: beef short ribs, crock pot, slow cooker

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