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Slow Cooker Korean Short Ribs

Slow Cooker Korean Short Ribs


Leftovers made delicious fusion tacos or nachos, or roll them up into sushi for a lunch the whole office will envy.

(Click on the title below for a printable version of the recipe.)

Slow Cooker Korean Short Ribs

Reminiscent of traditional Korean Galbi, these tender, fall-apart beef short ribs in a sweet soy-based sauce are a low-labour treat worthy of your next dinner party, whether it be a romantic meal for two, or large gathering of friends.

Serves 4 to 6


  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ½ teaspoon gochugaru (korean chili flakes) or Sriracha
  • 3 pounds beef short ribs
  • 1 medium onion, julienned
  • 1 tablespoon cornstarch


  • Sesame Oil – for garnish
  • Chopped Scallions – for garnish
  • Roasted sesame seeds – for garnish

In a small bowl, combine the soy sauce, brown sugar, vinegar, garlic, ginger and gochugaru. Stir to dissolve the sugar.

Arrange the short ribs in a single layer in the bottom of a 3 or 4 quart slow cooker. Sprinkle the julienned onions over the meat, then pour the sauce over.

Cook on low for 6 to 7 hours, until the meat is tender. Remove the ribs to a plate and keep warm in the oven. Pour the sauce and onions into a saucepan. Spoon away and discard the fat from the top of the sauce and bring to a boil over medium-high.

Dissolve the cornstarch in 2 tablespoons cold water. Mix to combine, then pour into the sauce and stir until the sauce starts to thicken, about 1 minute.

To serve, roll the ribs in the thickened sauce and serve over steamed sticky rice, spooning a little more sauce around the plate and garnishing with sesame oil, scallions and sesame seeds.

Slow Cooker Korean Short Ribs