Slow-Cooker Korean Short Ribs

Korean galbi-style short ribs are prized for their deep sweet-savory glaze and fall-apart tenderness. This slow-cooker take leans on gochujang heat, soy, and grated Asian pear so the bone-in ribs braise low and slow until richly lacquered.

Serves 5 · 15 min prep · 480 min cook

Estimate for one serving

• 610 cal
• 42g protein
• 38g carbs
• 32g fat
• 3g fiber

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Ingredients

• 3.5 lb bone-in beef short ribs
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 3 tbsp gochujang
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 6 garlic cloves, smashed
• 2-inch piece fresh ginger, sliced
• 1 Asian pear, grated
• 6 green onions, cut into 2-inch pieces
• 1/2 cup beef broth
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp toasted sesame seeds
• 5 cups cooked short-grain rice

Instructions

1. 1Pat the short ribs dry with paper towels and season lightly with salt; nestle them in a single layer in a 6-quart slow cooker.
2. 2In a bowl whisk soy sauce, brown sugar, gochujang, rice vinegar, toasted sesame oil, smashed garlic, sliced ginger, grated Asian pear, green onion pieces, and beef broth until the sugar dissolves.
3. 3Pour the sauce over the ribs, turning each piece once so every surface is coated; the liquid should come halfway up the meat.
4. 4Cover and cook on low for 7 to 8 hours (or high 4 to 5 hours) until the beef is fork-tender and nearly falling off the bone.
5. 5Carefully transfer the short ribs to a platter and tent with foil. Skim excess fat from the cooking liquid, then pour the liquid into a small saucepan.
6. 6Stir cornstarch with water to make a slurry, whisk it into the simmering sauce, and cook 2 to 3 minutes until glossy and slightly thickened.
7. 7Spoon the reduced sauce over the short ribs, sprinkle with toasted sesame seeds, and serve over hot short-grain rice so the sauce soaks in.