These Slow Cooker Korean Short Ribs are one of the best slow cooker recipes of all time.
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It is with a heavy heart that I confess to you how late I was to the Korean BBQ train. Seriously, how I went over 30 years of life without discovering the deliciousness that it is, I will never understand. I’ll blame some of it on my rural upbringing, but OH MY GOODNESS! It’s so tasty!
I discovered that I loved it living near my husband’s last duty station – in the less than glamorous Dover, DE. We always look for new places to try when we move to new places, and we thought we would try out this Korean BBQ/sushi joint that was nearby. I am so glad we did!
We have since moved, and no longer have a good place to get Korean BBQ, so what’s a girl to do? Make her own of course!
The beauty of this recipe is that you can dump everything directly into the slow cooker, with little prep work at all! I mix my sauce directly in the slow cooker, then add my ribs in – one less bowl to have to wash.
I like to reserve about 1/4 cup of the sauce to pour onto the ribs before I serve it – and I scoop that out before I add the ribs into the slow cooker. This just adds a little flavor boost to the finished dish.
I typically serve this over white rice, but they really go well with almost anything. I have served it with my super simple Parsley Potatoes and Sugar Snap Peas and that makes one heck of a delicious meal.
What restaurant favorites have you remade at home?
Be sure to check out these best slow cooker recipes of all time and my slow cooker tips and tricks.
My Favorite Slow Cooker Items
- My favorite slow cooker
- My favorite casserole slow cooker
- Disposable slow cooker liners (I can’t live without these!)
Slow Cooker Korean BBQ
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Ingredients
- 2-3 lbs Korean style short ribs
- 1 cup soy sauce
- ¾ cup water
- 4 tbsp rice vinegar
- ¼ cup dark brown sugar
- 1 tbsp ground pepper
- 1 tbsp sesame oil
- 3 tbsp minced garlic
- 1 ½ tbsp ginger, minced
- 1 medium onion, chopped
Instructions
- Mix together all the ingredients directly into the slow cooker bowl, except the ribs.
- Once combined, add the ribs.
- Cook on low for 6 hours.
- Serve over rice.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Changes I’m using are rib tips, half cup of tamari instead of a full cup of soy, a quarter cup of water, white pepper, and a tbsp of chili flakes. Wish me luck. The braising liquid tastes delicious.
I always make a recipe my own. These changes sound great. Thanks for sharing.
Avoid this recipe at all costs.
Itsakeeper way of taking a fairly expensive cut of beef and turning it into a salt packed meal headed for the trash
This is REALLY GOOD …
I’m a foodie … like to cook and these ribs are always loved by all.
Glad you like them!
Question can you marinate the ribs overnight or will they be too salty
I haven’t tried marinating overnight. They might get a bit salty but I can’t be 100% sure.
My error, Korean short ribs not to be found!!
I have looked high and low at 4 butchers stores in Maple Ridge BC many years ago they said they had a call firm them, but over the years they have not carried them.
The recipe looks delicious but not NO Japanese short Ribs anywhere to be found any substitute?
You can try using flank or skirt steak.
I think I am going to use this recipe for my ribs, but, my question is, do you brown the ribs a bit before putting them in the crock pot? I use mine quite a lit and the picture you have shows the meat so browned, more than it would get in the crock pot. I’ve never cooked these kind of ribs before. They are thin, and I see in other recipes that you want to be careful not to overcook.
I do not brown them first. I just put them right in the slow cooker.