Slow Cooker Korean BBQ Beef Short Ribs
A mouthwatering dish bursting with rich flavors and tender meat, featuring a sweet and spicy sauce made from soy sauce, brown sugar, garlic, and gochujang.
Ingredients
Main Ingredients
- 3 pounds Bone-in beef short ribs (preferably flanken-style)
- 1/2 cup Soy sauce Use low-sodium if preferred
- 1/3 cup Brown sugar
- 6 cloves Garlic, minced About 2 tbsp
- 1 tbsp Freshly grated ginger
- 2 tbsp Gochujang (Korean chili paste) Adjust based on spice preference
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 3 cups Cooked steamed jasmine or short-grain rice
Instructions
Preparation
- Rinse the ribs and pat dry with paper towels. Trim off any thick excess fat and season lightly with salt and pepper.
- In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, and rice vinegar until smooth and glossy.
- Place the ribs in the slow cooker in a single layer if possible. Pour the sauce over the ribs, turning them a couple of times to coat evenly.
Cooking
- Cook on low for 480 minutes (7-8 hours) or on high for 240-300 minutes (4-5 hours) until the meat is fall-apart tender.
Rice Preparation
- While the ribs are cooking, rinse rice under cold water until the water runs clear. Cook rice according to your rice cooker or stovetop instructions.
Serving
- When the ribs are done, taste the sauce and adjust seasoning if needed. Serve ribs over steamed rice, spooning extra sauce on top. Garnish with sliced green onions or toasted sesame seeds if desired.
Notes
Choose flanken-style short ribs for more flavor and tenderness compared to regular ribs. Adjust the gochujang according to how spicy you like your dish. Make sure to coat the ribs evenly in sauce to ensure full flavor penetration. Check on the sauce towards the end of cooking; you can reduce it on the stovetop if needed. For an added crunch, consider garnishing with toasted sesame seeds or chives before serving.