Slow Cooker Korean Short Ribs Recipe

Discover a taste sensation with this slow cooker Korean short ribs recipe. This hearty dish boasts succulent short ribs slathered in a sweet and savory sauce, cooked to perfection in a slow cooker. The rich depth of flavors comes from a blend of traditional Korean ingredients, making it ideal for those wanting to explore international cuisine at home.

Photos of Slow Cooker Korean Short Ribs Recipe

The ingredients for this recipe are mostly pantry staples, but a few might require a trip to the supermarket or an Asian grocery store. Korean short ribs, also known as flanken-style ribs, are thinner than spare ribs and have a bone surrounded by meat on both sides. If you can't find these, regular beef short ribs will work. Sesame oil, often found in the international aisle, adds a rich, nutty flavor. Lastly, the cornstarch slurry, which is a mix of cornstarch and water, thickens the sauce to give it a glossy finish.

Indispensable Ingredients for Slow Cooker Korean Short Ribs

Canola oil: Used for browning the ribs before slow cooking, it adds a layer of flavor and helps in sealing the juices of the meat.

Flour: It aids in browning the ribs and thickens the sauce slightly.

Short ribs: The star of the dish, they become incredibly tender and flavor-packed after slow cooking.

Brown sugar: It adds sweetness and helps to create a nice caramelization on the ribs.

Soy sauce: It imparts a deep savory, umami flavor.

Sesame oil: It gives the dish a distinct nutty flavor.

Garlic: Essential for any savory dish, it adds a punch of flavor.

Ginger: It provides a warm, zesty bite.

Red peppers: They add a spicy kick to balance the sweet and savory elements.

Cornstarch slurry: It thickens the sauce to a glossy, spoon-coating consistency.

Green onions: Used for garnish, they add a fresh, bright flavor.

Sesame seeds: They add a nice crunch and visual appeal when sprinkled on top.

One reader, Etti Stringer says:

This slow cooker Korean short ribs recipe is a game-changer! The flavors are rich and the meat is incredibly tender. The combination of brown sugar, soy sauce, and spices creates a mouthwatering dish that's perfect for a cozy night in. I highly recommend trying this recipe - it's a definite winner!

Etti Stringer

Techniques Required for Slow Cooker Korean Short Ribs Recipe

How to brown the beef: Dredge the beef in flour on all sides and shake off the excess. Brown the beef on high heat on all sides to ensure equal browning.

How to make the cornstarch slurry: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. This will help thicken the sauce in the slow cooker.

How to garnish with green onions and sesame seeds: Sprinkle the cooked dish with chopped green onions and sesame seeds before serving for added flavor and visual appeal.

How To Make Slow Cooker Korean Short Ribs

Feast on tender, slow-cooked Korean short ribs with a traditional mix of sweet and spicy by combining soy sauce, ginger, garlic, and sesame oil.

Preparation: 15 minutes

Cooking: 4 hours 30 minutes

Total: 4 hours 45 minutes

Serves:

Ingredients

1tbspcanola oil
¼cupflour
3lbshort ribs
1cupbrown sugar
½cupsoy sauce,lite
1tbspsesame oil
4clovesgarlic,minced
1tbspginger,minced
¼tspred peppers,crushed
2tbspcornstarch slurry
green onions,optional
sesame seeds,optional

Instructions

In a cast aluminum slow cooker insert, add the tablespoon of canola oil.
Dredge the beef in flour on all sides and shake off the excess.
Brown the beef on high heat on all sides to have an equal browning.
Add the beef base, brown sugar, lite soy sauce, sesame oil, garlic, ginger, and crushed red peppers to the slow cooker.
Cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
Add in the cornstarch slurry and cook an additional 20 to 30 minutes to thicken the sauce.
Garnish with green onions and sesame seeds if desired.

Nutrition

Calories: 1956.96kcal
Fat: 169.13g
Saturated Fat: 72.01g
Trans Fat: 0.01g
Monounsaturated Fat: 76.75g
Polyunsaturated Fat: 7.68g
Carbohydrates: 36.88g
Fiber: 0.45g
Sugar: 23.59g
Protein: 67.78g
Cholesterol: 344.73mg
Sodium: 1397.59mg
Calcium: 72.62mg
Potassium: 1195.17mg
Iron: 7.65mg
Vitamin A: 0.20µg
Vitamin C: 0.84mg

Technique Tip for Slow Cooker Korean Short Ribs Recipe

When browning the short ribs, make sure not to overcrowd the pan. This could cause the ribs to steam instead of sear, preventing that desirable caramelized crust from forming. Also, remember to let the ribs rest for a few minutes after browning and before adding them to the slow cooker. This allows the juices to redistribute throughout the meat, resulting in more flavorful and tender ribs.

Time-Saving Tips for Making Korean Short Ribs in a Slow Cooker

Prep ahead: Chop and measure ingredients the night before to save time on the day of cooking.

Use a slow cooker: Let the slow cooker do the work for you while you attend to other tasks.

Double the recipe: Make a larger batch and freeze the extra for a quick and easy meal in the future.

Invest in kitchen tools: Quality tools like a sharp knife and a good cutting board can make prep work faster and more efficient.

Organize your workspace: Keep your kitchen organized to minimize time spent searching for ingredients and utensils.

Follow the recipe: Stick to the recipe to avoid mistakes that could waste time and ingredients.

Clean as you go: Wash dishes and utensils as you cook to minimize cleanup time at the end.

Substitute Ingredients For Slow Cooker Korean Short Ribs Recipe

canola oil - Substitute with vegetable oil: Vegetable oil is a neutral-flavored oil that can be used as a substitute for canola oil in this recipe.
flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour and will also make the dish gluten-free.
short ribs - Substitute with beef chuck roast: Beef chuck roast can be used as a substitute for short ribs, as it will also become tender and flavorful when cooked slowly.
brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for brown sugar, providing a similar sweetness with a hint of caramel flavor.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and can be used as a substitute in this recipe.
sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor to sesame oil and can be used as a substitute in this recipe.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a milder flavor.
ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, providing a convenient alternative with a slightly different flavor profile.
red peppers - Substitute with chili flakes: Chili flakes can be used as a substitute for red peppers, adding heat and flavor to the dish.
cornstarch slurry - Substitute with arrowroot slurry: Arrowroot slurry can be used as a substitute for cornstarch slurry to thicken the sauce in the recipe.
green onions - Substitute with chives: Chives can be used as a substitute for green onions, providing a mild onion flavor and a pop of color.
sesame seeds - Substitute with chopped peanuts: Chopped peanuts can be used as a substitute for sesame seeds, adding a crunchy texture and nutty flavor to the dish.

Best Way to Present Slow Cooker Korean Short Ribs

Elevate the plating: When presenting the slow cooker Korean short ribs, focus on creating an elegant and visually appealing presentation. Arrange the short ribs on the plate with precision and attention to detail, ensuring that each element is showcased beautifully.
Incorporate vibrant colors: Introduce pops of color to the plate by incorporating vibrant garnishes such as thinly sliced scallions and a sprinkle of sesame seeds. These elements will not only enhance the visual appeal but also add a delightful contrast to the dish.
Focus on balance and symmetry: Arrange the short ribs and accompanying components in a balanced and symmetrical manner. This attention to detail will demonstrate a high level of culinary finesse and precision.
Utilize negative space: Embrace the concept of negative space on the plate to allow the dish to stand out. This technique will draw attention to the exquisite flavors and textures of the slow cooker Korean short ribs.
Highlight the glaze: Showcase the glistening glaze of the short ribs by carefully drizzling a small amount over the meat, creating an enticing visual effect that complements the dish's rich flavors.

Essential Tools for Making Korean Short Ribs in a Slow Cooker

Cast aluminum slow cooker insert: This is a durable and efficient cooking vessel designed for slow cooking. It distributes heat evenly and retains warmth, making it perfect for slow-cooking dishes like Korean short ribs.
Tongs: Tongs are essential for flipping and handling the short ribs while browning them. They provide a secure grip and help prevent any accidents while working with hot oil and meat.
Whisk: A whisk is useful for creating a smooth and consistent cornstarch slurry, ensuring that it blends seamlessly into the cooking liquid to thicken the sauce.
Measuring cup: A measuring cup is necessary for accurately portioning out the brown sugar, soy sauce, and other liquid ingredients, ensuring the perfect balance of flavors in the dish.
Garlic press: A garlic press can be used to easily crush and extract the garlic, allowing it to infuse its flavor into the dish without leaving large chunks of garlic behind.
Slow cooker: The slow cooker itself is the primary tool for this recipe, providing the low and slow heat necessary to tenderize the short ribs and allow the flavors to meld together over several hours of cooking.
Saucepan: A saucepan may be used to prepare the cornstarch slurry, allowing for easy heating and stirring to achieve the desired consistency before adding it to the slow cooker.

How To Store and Freeze Slow Cooker Korean Short Ribs

Allow the korean short ribs to cool completely before storing or freezing.
For short-term storage, place the cooled ribs and sauce in an airtight container and refrigerate for up to 4 days.
To freeze the short ribs:
- Transfer the cooled ribs and sauce to a freezer-safe container or resealable freezer bag.
- If using a container, ensure there is at least 1 inch of headspace to allow for expansion during freezing.
- Remove as much air as possible from the freezer bag before sealing to prevent freezer burn.
- Label the container or bag with the date and contents.
- Freeze for up to 3 months for best quality.
To reheat frozen korean short ribs:
- Thaw the ribs overnight in the refrigerator.
- Transfer the thawed ribs and sauce to a saucepan or microwave-safe dish.
- Heat over medium-low heat on the stovetop, stirring occasionally, until heated through, or microwave in 1-minute intervals, stirring between each interval, until heated through.
- If the sauce appears thin after reheating, you can thicken it by adding a small amount of cornstarch slurry (equal parts cornstarch and cold water) and simmering until the desired consistency is reached.
Enjoy your reheated korean short ribs over steamed rice, noodles, or your favorite side dish.

How To Reheat Leftover Slow Cooker Korean Short Ribs

The best way to reheat leftover slow cooker korean short ribs is to use the oven. Preheat your oven to 350°F (175°C) and place the ribs in an oven-safe dish. Cover the dish with foil to prevent the ribs from drying out and heat for about 15-20 minutes, or until they are heated through.
Another option is to use the microwave. Place the ribs in a microwave-safe dish and cover with a damp paper towel. Heat on high for 1-2 minutes, or until heated through. Be careful not to overheat the ribs, as they can become tough and chewy.
If you want to reheat the ribs on the stovetop, place them in a pan with a little bit of beef broth or water. Cover the pan and heat over medium-low heat for about 10 minutes, or until heated through. This method will help keep the ribs moist and tender.
For a quick and easy option, you can also reheat the ribs in the slow cooker. Place the ribs in the slow cooker and add a little bit of beef broth or water. Cover and heat on low for 1-2 hours, or until heated through. This method is great if you want to keep the ribs warm for an extended period of time.
No matter which method you choose, be sure to reheat the ribs until they reach an internal temperature of 165°F (74°C) to ensure that they are safe to eat. You can use a meat thermometer to check the temperature of the ribs before serving.

Random Fact About Slow Cooker Korean Short Ribs

The slow cooker Korean short ribs recipe is a popular dish in Korean cuisine. It is traditionally made with beef short ribs, which are known for their rich and flavorful taste. The slow cooking process allows the meat to become tender and juicy, while the combination of brown sugar, soy sauce, and sesame oil creates a sweet and savory flavor profile. This dish is often served with steamed rice and garnished with green onions and sesame seeds. It's a delicious and satisfying meal that showcases the unique and delicious flavors of Korean cuisine.

Is Making Korean Short Ribs in a Slow Cooker Economical for Home Cooking?

The cost-effectiveness of this slow cooker Korean short ribs recipe is moderate. The use of short ribs and brown sugar may be slightly expensive, but the dish yields a generous portion for a family of four. The rich flavors and tender texture make it worth the cost. On a scale of 1-10, I would rate this recipe an 8 for its taste and simplicity. The approximate cost for a household of four people is around $25-$30, making it a reasonable option for a special family dinner.

Is This Korean Short Ribs Recipe Healthy or Unhealthy?

This slow cooker Korean short ribs recipe, while delicious, is not particularly healthy. Here's why:

The recipe calls for a significant amount of brown sugar and soy sauce, which are both high in sugar and sodium, respectively. Consuming too much of either can lead to health issues like obesity, diabetes, and high blood pressure.
Short ribs are a fatty cut of beef, and although the fat contributes to the flavor, it also adds saturated fat to the dish, which can raise cholesterol levels and increase the risk of heart disease.
The recipe uses flour for dredging, which adds refined carbohydrates to the dish. While the amount may be small, it's still an added source of calories without much nutritional value.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of brown sugar and soy sauce used in the recipe. You can replace some of the sugar with a natural sweetener like honey or maple syrup, and opt for low-sodium soy sauce to cut down on the salt content.
Trim the short ribs of excess fat before cooking to reduce the overall fat content of the dish.
Instead of using flour for dredging, try using a whole grain flour like whole wheat or almond flour, which will add more fiber and nutrients to the dish.
Increase the amount of ginger and garlic used in the recipe, as these ingredients have anti-inflammatory and immune-boosting properties.
Serve the short ribs with a side of steamed vegetables or a fresh salad to add more vitamins, minerals, and fiber to the meal.

Editor's Thoughts on This Slow Cooker Korean Short Ribs Recipe

This slow cooker Korean short ribs recipe offers a delightful balance of sweet and savory flavors, creating tender and succulent ribs. The combination of brown sugar, soy sauce, and aromatic spices infuses the meat with rich, complex flavors. The slow cooking process allows the meat to become incredibly tender, while the addition of the cornstarch slurry creates a luscious, velvety sauce. Garnishing with green onions and sesame seeds adds a pop of freshness and texture. Overall, this recipe is a wonderful way to enjoy the bold and delicious flavors of Korean cuisine with minimal effort.

Enhance Your Slow Cooker Korean Short Ribs Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and chives, topped with melted butter.

Grilled Vegetables: Colorful assortment of grilled vegetables drizzled with balsamic glaze and sprinkled with fresh herbs.

Fruit Salad: Refreshing fruit salad with a mix of seasonal fruits, tossed in a honey-lime dressing and garnished with mint leaves.

Alternative Recipes Similar to Slow Cooker Korean Short Ribs

Korean BBQ Beef Tacos: Marinate the beef in a mixture of soy sauce, brown sugar, garlic, and ginger. Grill the beef and slice it thinly. Serve in warm tortillas with kimchi, shredded cabbage, and a drizzle of gochujang sauce.

Spicy Korean Fried Chicken: Coat chicken pieces in a spicy gochujang marinade, then dredge in a seasoned flour mixture. Fry until crispy and golden brown. Toss the fried chicken in a sweet and spicy gochujang glaze and garnish with sesame seeds and green onions.

Bibimbap: Cook rice and top with sautéed vegetables, marinated beef, a fried egg, and gochujang sauce. Mix everything together before eating to combine all the flavors and textures.

Suggested Appetizers and Desserts to Serve with Korean Short Ribs

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a mixture of cream cheese, garlic, and herbs. Top with a sprinkle of parmesan cheese and bake until golden and bubbly.

Caprese Skewers: Impress your guests with these elegant and refreshing skewers featuring cherry tomatoes, fresh mozzarella, and basil leaves. Drizzle with balsamic glaze for a burst of flavor.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with molten chocolate when you dig into it. The warm, gooey center is the perfect contrast to the slightly crispy exterior, creating a delightful texture and flavor experience.

Tiramisu: Transport yourself to Italy with a classic tiramisu, featuring layers of coffee-soaked ladyfingers and creamy mascarpone cheese. The delicate balance of sweetness and bitterness from the coffee creates a harmonious blend of flavors that is sure to satisfy any dessert lover.

Why trust this Slow Cooker Korean Short Ribs Recipe:

This slow cooker Korean short ribs recipe guarantees tender, succulent short ribs infused with rich, savory flavors. The combination of brown sugar, soy sauce, and aromatic sesame oil creates a mouthwatering marinade, while the slow cooking process ensures a melt-in-your-mouth texture. The addition of garlic and ginger adds depth and complexity to the dish, elevating it to a new level of deliciousness. With a perfect balance of sweet and savory, this recipe promises to impress even the most discerning palates. Trust in this recipe for an unforgettable Korean cuisine experience.

Share your thoughts on this Slow Cooker Korean Short Ribs Recipe in the Recipe Sharing forum section. Let us know if you have any tips or variations to enhance this delicious dish!

FAQ:

Can I use a different cut of meat for this recipe?

Yes, you can use a different cut of meat if you prefer. However, the cooking time may vary depending on the cut you choose. For best results, choose a cut with some marbling and connective tissue, such as chuck roast or brisket.

Can I make this recipe ahead of time and reheat it later?

Absolutely! This recipe actually tastes even better the next day as the flavors have more time to meld together. Simply store the cooked dish in the refrigerator and reheat it gently on the stovetop or in the microwave when you're ready to enjoy it.

Can I substitute the brown sugar with a different sweetener?

Yes, you can substitute the brown sugar with honey, maple syrup, or even a sugar substitute if you prefer. Just be mindful that the sweetness level may vary, so adjust to taste accordingly.

Can I cook this recipe on the stovetop instead of using a slow cooker?

Certainly! You can cook this recipe on the stovetop over low heat, covered, for about 2 to 3 hours, or until the meat is tender. Just make sure to check on it occasionally and add a bit of water or broth if needed to prevent it from drying out.

Can I freeze the leftovers?

Absolutely! This dish freezes beautifully. Once cooled, transfer the leftovers to an airtight container or freezer bag, and it can be stored in the freezer for up to 3 months. Just be sure to thaw it in the refrigerator before reheating.