Slow Cooker Korean Short Ribs Recipe

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.