Savory Korean Short Ribs - Easy Slow Cooker Delight

Enjoy melt-in-your-mouth Korean Short Ribs with a savory glaze, perfect for dinner.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 ribs

Course: Dinner

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

3-4 pounds Beef Short Ribs Well-marbled for ultimate tenderness and flavor.
½ cup Soy Sauce Opt for low-sodium to control saltiness.
¼ cup Honey Maple syrup can be an alternative.
¼ cup Brown Sugar Enhances sweetness and creates a caramelized glaze.

For the Marinade

2 tablespoons Sesame Oil Imparts a lovely nutty flavor.
2 tablespoons Rice Wine Sake can be used or omit for non-alcoholic.
1 grated Onion Shallots can work in place of onion.
4 cloves Garlic Minced.
1 tablespoon Ginger Minced.

For Garnish

to taste Green Onions Slice and sprinkle generously.
to taste Sesame Seeds Sprinkle for the final touch.

Equipment

Slow Cooker

Method

Step-by-Step Instructions

In a large bowl, whisk together soy sauce, honey, brown sugar, sesame oil, rice wine, grated onion, minced garlic, and minced ginger.
Place the beef short ribs into the slow cooker and pour the marinade over the ribs, ensuring every piece is fully coated.
Cover the slow cooker with its lid, and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
About 20 minutes before serving, skim off any excess fat from the surface of the sauce.
Serve the ribs over steamed rice, drizzling the sauce over the top, and garnish with sliced green onions and sesame seeds.

Nutrition

Serving: 1ribsCalories: 350kcalCarbohydrates: 26gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 750mgPotassium: 650mgFiber: 1gSugar: 15gVitamin A: 50IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

These ribs can be stored in an airtight container for up to 4 days in the fridge or frozen for up to 3 months.

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