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The Korean beef short ribs that are called for in this recipe are designed to be prepared in a slow cooker. By utilizing your slow cooker, you will be able to effortlessly finish the preparation of your dinner; this will allow you to save time and work. It is possible to use a fork to easily separate the meat from the bone of these Korean short ribs since the meat is so tender. These short ribs have a flavor that is both sweet and savory, and they are characterized by their abundance of flavor.

My purpose in being here today is to share with you a recipe for beef short ribs that is packed with flavor, despite the fact that it simply requires the use of a slow cooker. The bone-fall-off tenderness of these ribs is achieved by cooking them in a slow cooker for eight hours at a temperature that is just below and slightly above the medium level. At this temperature, the ribs are cooked all the way through. When you put it on your tongue, it has the viscosity of butter; it basically melts in your mouth. In order to create this dish, which is a spin-off of the original, the recipe for my regular galbijjim has been altered in some way. There is a version of this dish that I have that is prepared with an Instant Pot, and it is one of the variants that I have. I have it in my possession.

Best Slow Cooker Short Ribs - How to Make Slow Cooker Short Ribs

A dish that I absolutely adore is beef ribs that have been prepared in a Korean way. The flavor of these ribs is absolutely incredible. Due to the fact that its flavor blends aspects of sweetness, saltiness, meatiness, and savoryness, it is quite difficult to say no to it. Furthermore, the ribs’ savory and rich flavor is significantly enhanced when they are browned over a skillet. This takes place over medium heat. Specifically, this is the case with regard to the ribs. In light of this, you should not skip it if you have the ability to avoid doing so under any circumstances.

This recipe is one of my favorites for a number of reasons, one of which is that it can be served with both young potatoes and carrots as side dishes. Just one of the many reasons why I appreciate this recipe so much is because of this particular aspect. As a result of the fact that they are cooked concurrently with the ribs and the sauce from the very beginning, not only are they equally delicious, but they also do not require any further preparation on their own. This is because they are cooked during the same time period. Adding insult to injury, what a convenient time it is! This “one-pot meal” is a fantastic option that you can prepare on your own and serve to your family.



  • 1.5 kg / 3.3 pounds bone-in beef short ribs
  • 500 g / 18 ounces baby potatoes, rinsed
  • 300 g / 11 ounces carrots, peeled & cut into medium size chunks
  • (optional) green onions, thinly sliced
  • (optional) toasted sesame seeds


  • 1 red apple or pear (Asian pear or Williams pear), (170 g / 6 ounces),  cored & chopped
  • 1/2 onion (60 g / 2 ounces), peeled & chopped
  • 1/2 cups beef stock
  • 1/2 cup soy sauce , regular (kikkoman)
  • 1/4 cup brown sugar
  • 2 Tbsp honey
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 5 whole black peppercorns


  • 2 Tbsp corn starch (or potato starch)
  • 2 Tbsp water

*1 Tbsp = 15 ml, 1 Cup = 250 ml


1. Rinse the bone-in short ribs under cold water, mainly around the bone area to remove any bone fragments. (If you have some time, you can soak in cold water for 10 mins while changing water a few times.) Gently pat down the ribs with some kitchen papers.

2. Pre heat a large skillet over medium high heat and place the ribs. Brown all sides for about 1 minute. Transfer them into the slow cooker crockpot as they finish.

3. Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add the baby potatoes and carrots. Close the lid and cook for 8 hours on low heat. (You could cook for 5 hours on high heat if you’re short on time, but I find that it results in less flavorful and less tender meat.)

4. 30 mins prior to the end of the cooking time, make the starch slurry by combining the water with the starch flour. Whisk well and pour it into the slow cooker. Turn the heat to high and simmer for the remaining time.

Alternatively, you can take out most of the sauce from the slow cooker after 8 hours of cooking. Then simmer the sauce over the stove on high heat, stirring, until it thickens. You may use the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker as it’s less work and less clean up afterwards.)

(Optional) Separate the fat using a fat separator or by storing it in the fridge for a few hours then scraping off the solidified fat. I don’t normally separate fat in the first serving, but if I’m eating it as a leftover, I remove the solidified fat as it’s quite convenient to remove.


5. Serve over rice. Garnish with green onions and/or toasted sesame seeds.


What are Slow Cooker Korean Short Ribs?

In addition to being known as Korean Short Ribs, the Slow Cooker Galbi Jjim is a well-liked dish that is prepared by braising beef short ribs in a tasty sauce while they are being cooked. This method results in a dish that is much enjoyed. Using this strategy results in a supper that is both flavorful and delightful. The ribs are infused with the sauce’s sweet, salty, and umami-rich characteristics as they are slow-cooked until they reach the desired level of tenderness. This process is repeated until the ribs reach the desired level of tenderness.

How are Slow Cooker Korean Short Ribs different from other short rib recipes?

In contrast, when compared to other recipes for short ribs, such as braised or grilled short ribs, Korean slow cooker short ribs are distinguished primarily by the specific cooking method and flavor profile that they contain. This is the case since Korean slow cooker short ribs are prepared in a slow cooker. The conventional approach to making braised short ribs entails cooking them in a Dutch oven or on the stovetop. This is the way that has been used through the years. Slow Cooker Korean Short Ribs, on the other hand, are prepared by cooking the ribs in a slow cooker or crockpot for a longer amount of time than their traditional counterparts. The meat that is cooked using this method is tender, and it also makes it possible to complete the cooking process without the need for the use of both hands. As an additional point of interest, the flavor profile of Korean short ribs is characterized by a particular combination of sweet and savory flavors, and it typically incorporates components such as soy sauce, ginger, garlic, and brown sugar. In addition, it characterizes the flavor profile of Korean short ribs, which is its defining characteristic.

What ingredients are typically used in Slow Cooker Korean Short Ribs?

When it comes to the preparation of Korean short ribs that are cooked in a slow cooker, there are a few components that are typically utilized in the process. Short ribs of beef, soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, onion, green onions, and, if preferred, pear or apple for sweetness are the components that make up this dish.

How do I make Slow Cooker Korean Short Ribs?

In order to get started on the process of creating Korean Short Ribs for the Slow Cooker, you should begin by preparing the sauce. Soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, and any other seasonings that you might be interested in adding should be combined in a bowl. The following ingredients should be blended together. Following the completion of the preparation of the short ribs, they should be placed in the slow cooker. Pour the sauce over them and make sure that it completely covers them. This will guarantee that they are completely submerged in the sauce. Also, make sure to put some sliced onions and green onions on top of the meal just before serving. Once the ribs have reached the desired level of tenderness and the sauce has reached the desired consistency, it is essential to maintain a low heat level and continue cooking for a number of hours.

Can I use a different cut of meat for Slow Cooker Korean Short Ribs?

You can experiment with other pieces of meat, such as beef chuck or brisket if you are interested in trying something different. Although beef short ribs are the standard cut of meat used for Korean short ribs, you can explore various options by experimenting with other cuts of meat. However, it is essential to keep in mind that the timing of the cooking process might change depending on the cut that is utilized. This is something that must be taken into consideration.

 How long does it take to cook Slow Cooker Korean Short Ribs?

In order to determine the appropriate amount of time for cooking short ribs, it is essential to take into consideration not only the dimensions and thickness of the short ribs but also the temperature setting of your slow cooker. Cooking Korean short ribs in a slow cooker over low heat for six to eight hours or over high heat for three to four hours is a popular practice. The cooking time can vary depending on the circumstances.

Can I make Slow Cooker Korean Short Ribs in advance?

If you want to make Korean short ribs in advance using a slow cooker, you have the option of doing so and then storing them in the refrigerator for a period of two to three days. This is an option that you have. When the flavors are heated, they will continue to develop, which will result in an experience that is even more delightful than it was before it was heated.

 What can I serve with Slow Cooker Korean Short Ribs?

Utilization of a Slow Cooker A side of kimchi or other pickled vegetables is frequently offered as an accompaniment to Korean short ribs, which are typically served with steamed rice. Kimchi is also commonly used as a condiment. As an additional option for a meal that is light and refreshing, you can serve them with lettuce wraps, noodles prepared in the Korean style, or vegetables that have been steamed. All of these options are available to you.

Can I freeze Slow Cooker Korean Short Ribs?

In the event that the necessary safeguards are taken, Korean short ribs that have been prepared in a slow cooker can be frozen for lengthy periods of time before being consumed. It is crucial to wait until the ribs have totally cooled down before putting them in freezer bags or other containers that are tightly packed. You can achieve this by waiting until the ribs have reached room temperature. It is possible that they could be frozen for a period of up to three months. The chance exists. In order to properly reheat the dinner, it is recommended that it be allowed to thaw in the refrigerator for a full twenty-four hours.

 Can I adjust the level of spiciness in Slow Cooker Korean Short Ribs?

To answer your question, the answer is yes; you are able to adjust the level of spiciness in Slow Cooker Korean Short Ribs by adjusting the amount of gochujang (Korean red chili paste) or Korean red pepper flakes (gochugaru) that you choose to integrate into the sauce. To obtain the required degree of spiciness, you must begin with a very small amount and gradually increase it until you reach the desired level. This will allow you to accomplish the desired level successfully.


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