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Korean Short Ribs

Tender and flavorful Korean short ribs slow-cooked in a savory and sweet marinade, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds bone-in short ribs Look for bone-in short ribs for best flavor.
  • 1 cup soy sauce Can substitute with tamari for gluten-free.
  • 1/2 cup brown sugar
  • 1/4 cup rice vinegar Apple cider vinegar can be used if necessary.
  • 4 cloves garlic, minced Use fresh garlic for best flavor.
  • 1 tablespoon ginger, grated Fresh ginger preferred.
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
Garnishes
  • 2 green onions sliced For garnish.
  • Sesame seeds For garnish.

Method
 

Preparation
  1. In a bowl, combine the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Whisk until well mixed.
  2. Place the short ribs in the slow cooker and pour the marinade over them, ensuring they are thoroughly coated.
Cooking
  1. 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.
  2. 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.
Serving
  1. Serve the short ribs hot, garnished with sliced green onions and a sprinkle of sesame seeds.

Notes

Marinade the short ribs the night before for deeper flavor. Serve with steamed white rice or kimchi for a classic Korean feast. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.