Slow-Cooker Korean Short Ribs Recipe

Arrange the carrots and green onions in the bottom of a slow cooker. Then, add the short ribs on top.

Combine the soy sauce, beef broth, rice vinegar, brown sugar, black pepper, sesame oil, garlic, ginger, and gochujang paste, then pour over the short ribs.

Cover the slow cooker and cook on low heat for 8 hours or on high heat for 5 hours.

When almost ready to serve, remove the ribs from the slow cooker and transfer them to a serving plate. Skim any fat that has risen to the top of the sauce.

Pour the sauce and vegetables into a pan over medium heat. Combine the cornstarch with the water and make it into a slurry paste. Pour into the sauce and keep stirring — the sauce will thicken considerably.

To serve, pour the sauce and vegetables over the short ribs. Enjoy.

Equipment Needed

Spice Level: