Slow Cooker Korean BBQ Beef Short Ribs
A mouthwatering dish bursting with rich flavors and tender beef, this Korean BBQ beef short ribs recipe features a sweet and spicy sauce made with 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.
Making the Sauce
- In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, and rice vinegar until smooth and glossy.
Combining in Slow Cooker
- 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 7-8 hours or on high for 4-5 hours until the meat is fall-apart tender.
Preparing the Rice
- 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 for full flavor penetration. Store ribs in an airtight container with sauce: Refrigerate for 3-4 days or freeze for 2-3 months.