Korean Beef Short Ribs in the Slow Cooker (2025)

Korean beef short ribs bring bold flavors to your table with minimal effort. This slow cooker recipe uses tender beef short ribs marinated in a sweet and savory sauce. It draws from Korean barbecue traditions, often called galbi, but adapts it for easy home cooking.

You’ll get juicy meat that falls off the bone, perfect for family meals or gatherings. With ingredients like soy sauce, sesame oil, and fresh garlic, this dish packs umami punch. Prep time is short, and the slow cooker handles the rest. Serve it over rice with kimchi on the side for a complete Korean-inspired meal.

Why Choose Slow Cooker Korean Beef Short Ribs?

Slow cookers make busy days easier. For Korean beef short ribs, they allow flavors to build over hours. The low heat breaks down tough cuts like short ribs into melt-in-your-mouth bites. Traditional Korean galbi needs grilling, but this method skips that step. You get the same rich taste from pear juice, ginger, and gochujang without constant watching.

This recipe serves 4-6 people. Total time is about 8 hours, mostly hands-off. It’s budget-friendly too, as short ribs shine in simple marinades. Health perks include lean protein from beef and antioxidants from garlic and sesame. Families love it for its crowd-pleasing sweet-savory balance.

Ingredients for Korean Beef Short Ribs

Gather these items for your slow cooker Korean ribs. Use fresh produce for best flavor. Quantities make enough sauce to coat the meat well.

Meat and Basics

3-4 pounds beef short ribs, bone-in or boneless (flanken-style cuts work best for even cooking)
1 cup low-sodium soy sauce (provides salty base for the marinade)
1/2 cup brown sugar (adds sweetness to balance the sauce)
1/4 cup rice vinegar (for a touch of tang)

Aromatics and Seasonings

6 garlic cloves, minced (key for bold Korean flavor)
1-inch piece fresh ginger, grated (enhances warmth and depth)
1 Asian pear, grated (natural tenderizer and subtle sweetness; apple works as substitute)
2 tablespoons sesame oil (toasted for nutty aroma)
2 tablespoons gochujang (Korean chili paste; adjust for spice level)

For Finishing and Serving

2 green onions, sliced (garnish for freshness)
1 tablespoon sesame seeds (sprinkle on top)
Optional: 1/4 cup mirin (sweet rice wine for extra gloss)

These ingredients create an authentic Korean beef short ribs marinade. Shop at Asian markets for gochujang and Asian pear if needed.

Step-by-Step Instructions

Follow these clear steps to make Korean beef short ribs in the slow cooker. Each part builds on the last for tender, flavorful results. Prep everything ahead for smooth cooking.

Step 1: Prepare the Marinade

Start by mixing the sauce. In a medium bowl, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, grated Asian pear, sesame oil, gochujang, and mirin if using. Whisk until the sugar dissolves. This takes about 5 minutes.

Taste the mixture and adjust spice with more gochujang if you like heat. The pear and sugar tenderize the beef short ribs while they cook. Set the marinade aside while you handle the meat.

Step 2: Prep the Beef Short Ribs

Rinse the beef short ribs under cold water and pat them dry with paper towels. If using bone-in, trim excess fat but leave some for flavor. For flanken cuts, slice between bones if desired, but whole pieces work fine in the slow cooker.

Place the ribs in a large resealable plastic bag or shallow dish. Pour the marinade over them. Seal the bag or cover the dish. Massage the sauce into the meat to coat evenly.

Step 3: Marinate the Ribs

Let the beef short ribs marinate in the fridge for at least 1 hour. For deeper flavor, go up to 8 hours or overnight. Turn the bag halfway through if possible. This step infuses the Korean galbi taste into every bite.

Remove the ribs from the fridge 30 minutes before cooking to reach room temperature. This helps even cooking in the slow cooker.

Step 4: Cook in the Slow Cooker

Transfer the ribs and all the marinade to your slow cooker. Arrange the meat in a single layer if space allows. Set the cooker to low for 6-8 hours or high for 3-4 hours. The ribs are done when fork-tender and internal temperature hits 195°F.

Baste the ribs with the sauce once halfway through cooking. This keeps them moist and flavorful. Avoid lifting the lid too often to maintain heat.

Step 5: Finish and Serve

Once cooked, remove the ribs to a plate. Skim fat from the sauce if needed. For thicker sauce, pour it into a saucepan and simmer on the stove for 5-10 minutes until reduced.

Shred the meat if boneless or serve whole. Spoon sauce over the Korean beef short ribs. Garnish with sliced green onions and sesame seeds. Pair with steamed rice, lettuce wraps, or pickled vegetables for a full meal.

Serving Suggestions for Korean Beef Short Ribs

Elevate your slow cooker Korean ribs with simple sides. Steamed white rice soaks up the sauce perfectly. Add fresh cucumber salad or banchan like radish kimchi for crunch.

For low-carb options, wrap the meat in lettuce leaves with a bit of ssamjang paste. It turns into fun Korean BBQ tacos. Leftovers reheat well; store in an airtight container for up to 3 days in the fridge.

This dish pairs with soju or light beer. For events, serve family-style on a large platter. The sweet-savory profile makes it versatile for weeknights or parties.

Tips for Perfect Slow Cooker Korean Beef Short Ribs

Choose quality beef short ribs with good marbling for tenderness. Bone-in adds richness, but boneless cooks faster. If your slow cooker runs hot, check ribs at the lower time mark.

Double the marinade if you like extra sauce. For less sweetness, cut brown sugar by half. Freezing tip: Marinate and freeze ribs raw, then thaw and cook.

Common issue: watery sauce? Strain it after cooking and reduce on stovetop. This Korean beef recipe scales easily; halve for two people.

FAQ

Can I make Korean beef short ribs without a slow cooker?

Yes, use a Dutch oven in the oven at 300°F for 3-4 hours. Or grill traditionally after marinating, but monitor closely.

What if I can’t find Asian pear for the recipe?

Substitute with a ripe Bosc pear or apple. Both grate well and provide similar tenderizing enzymes.

How spicy are these Korean beef short ribs?

Mild to medium, depending on gochujang. Start with 1 tablespoon for gentle heat; add more for bold kick.

Can I use pork instead of beef?

Pork short ribs work, but adjust cooking time to 5-7 hours on low. The marinade suits pork too for a Korean twist.

Do I need to brown the ribs before slow cooking?

Not required, but searing adds color and flavor. Do it in a hot skillet for 2 minutes per side if time allows.

Author
Recent Posts

Kayden Sanders

Kayden Sanders is the home cook and recipe creator behind KaydenCooks.com. Passionate about simple, flavorful meals made with everyday ingredients, Kayden shares approachable recipes that anyone can make. When not in the kitchen, Kayden loves exploring new flavors, photographing food, and helping others feel confident while cooking at home.

Latest posts by Kayden Sanders (see all)