Is there anything more tantalizing than the aroma of tender, slow-cooked short ribs wafting through your home? Imagine coming home after a long day and being greeted by the rich, savory scent of Korean short ribs, meltingly tender and coated in a flavorful marinade.
This recipe makes use of affordable, easily sourced ingredients and requires minimal hands-on work, making it a perfect choice for weeknight dinners or special occasions. Allowing the slow cooker to do all the heavy lifting means you can enjoy the deep, complex flavors of Korean cuisine without spending all day in the kitchen. Once you try slow cooker Korean short ribs, you’ll find yourself returning to this dish time and again.
Why Make This Recipe
The beauty of slow cooker Korean short ribs goes beyond their mouthwatering taste. Their ease of preparation allows you to throw everything into the cooker and forget about it until dinner time.
Additionally, the marinade combines savory and sweet elements, resulting in a rich flavor profile that tantalizes the taste buds. You’ll be amazed at how effortlessly it impresses friends and family, making it a go-to for gatherings.
Finally, this dish is budget-friendly, offering a delicious meal without stretching your wallet too far, allowing you to savor the delightful taste of Korean cuisine any day of the week.
How to Make Slow Cooker Korean Short Ribs
Ingredients
- 3 pounds bone-in short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Helpful Notes:
- Look for bone-in short ribs at your local grocery store or butcher. They’re often more flavorful than boneless varieties.
- If you don’t have rice vinegar, apple cider vinegar can work in a pinch.
- Use fresh garlic and ginger for the best flavor.
Directions
- In a bowl, combine the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Whisk until well mixed, creating a delicious marinade.
- Place the short ribs in the slow cooker and pour the marinade over them, ensuring they are thoroughly coated.
- Cover the slow cooker and set it on low for 6-8 hours. You’ll know they’re ready when they are fork-tender and pull easily away from the bone.
- Once the cooking time is up, remove the ribs and set them aside. If desired, strain the cooking liquid and pour it into a saucepan, heating over medium heat for 5-10 minutes until it reduces and thickens, creating a rich sauce.
- Serve the short ribs hot, garnished with sliced green onions and a sprinkle of sesame seeds.
How to Serve Slow Cooker Korean Short Ribs
These delectable short ribs taste best piping hot, straight from the slow cooker. For an effortless presentation, serve them on a large platter, garnished with green onions and sesame seeds for a touch of elegance.
Pair these flavorful ribs with steamed white rice or kimchi for a classic Korean feast. A side of sautéed vegetables, such as bok choy or snow peas, complements the dish beautifully. For beverages, consider serving with a light Asian lager or a refreshing iced tea.
How to Store Slow Cooker Korean Short Ribs
To store leftovers, place the ribs in an airtight container and refrigerate them for up to 3 days. For longer preservation, you can freeze the ribs and sauce in a freezer-safe container for up to 3 months; just ensure they’re completely cool before freezing.
When you’re ready to enjoy leftovers, reheat them gently in the microwave or on the stovetop over low heat, being careful not to dry them out. Check that they’re warm throughout before serving. If the ribs have lost some moisture, adding a splash of beef broth can help restore their tenderness.
Tips to Make Slow Cooker Korean Short Ribs
- Prep in Advance: Marinade the short ribs the night before for an even deeper flavor.
- Ingredient Upgrade: Use low-sodium soy sauce for a healthier option without sacrificing flavor.
- Avoid Overcooking: The ribs are ready when they easily pull away from the bone; overcooking can make them dry.
- Alternate Equipment: If you don’t have a slow cooker, you can make these in a Dutch oven; just adjust cooking time slightly.
- Make a Batch: Double the recipe to serve a crowd or freeze leftovers for busy weeknights.
- Adjust Consistency: If you prefer a thicker sauce, reduce it in a saucepan for a few more minutes until it reaches your desired thickness.
- Flavor Boost: Add a splash of gochujang (Korean chili paste) for an extra kick of flavor.
- Dietary Adaptation: For a gluten-free version, substitute tamari sauce for soy sauce.
- Transformation Tip: Leftover ribs can be shredded and used in tacos or on top of nachos for a fun twist.
- Presentation Tip: Serve with fresh herbs or broiled veggies for a pop of color on the plate.
Variations
- Vegan Korean Short Ribs: Swap short ribs for jackfruit or tempeh, using the same marinade and cooking method for a plant-based delight.
- BBQ Korean Short Ribs: For a different flavor, mix in your favorite barbecue sauce with the marinade, giving it a sweet, smoky twist.
- Gluten-Free Delight: Use tamari or coconut aminos instead of soy sauce for a gluten-free adaptation that still packs a punch.
- Spicy Korean Short Ribs: Add chopped chili peppers to the marinade for a fiery kick, or include a drizzle of sriracha when serving.
- Kimchi-Infused Short Ribs: Stir in chopped kimchi halfway through cooking for a tangy and spicy twist.
FAQs
Can I make this ahead of time? Absolutely! You can prepare the marinade and short ribs a day in advance. Just let the ribs marinate in the fridge overnight. Before serving, you can place them directly into the slow cooker.
How do I store leftovers? Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Be sure to include any remaining sauce for added flavor when reheating.
Can I freeze this dish? Yes! Slow cooker Korean short ribs freeze well. Allow them to cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What can I substitute for soy sauce? A good substitute would be tamari (for a gluten-free option) or coconut aminos, which offers a slightly sweeter flavor and is also soy-free.
How do I prevent drying out? Ensure your short ribs are submerged in the marinade and consider checking for doneness after 6 hours. Cooking them too long can lead to dryness.
Is this recipe kid-friendly? Yes, the flavors are mild yet delicious, making it appealing to both kids and adults alike.
How do I know when it’s done? The ribs are done when they are tender enough to pull apart easily with a fork and have an internal temperature of 145°F.
Can I double or halve this recipe? Certainly! Adjust the quantities as needed, keeping in mind that cooking times may vary slightly.
Korean Short Ribs
Ingredients
Method
- In a bowl, combine the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Whisk until well mixed.
- Place the short ribs in the slow cooker and pour the marinade over them, ensuring they are thoroughly coated.
- Cover the slow cooker and set it on low for 6-8 hours until the ribs are fork-tender and pull easily away from the bone.
- Once done, remove the ribs and set them aside. If desired, strain the cooking liquid into a saucepan, heating over medium heat for 5-10 minutes until it reduces and thickens.
- Serve the short ribs hot, garnished with sliced green onions and a sprinkle of sesame seeds.