How to make Korean short ribs in a slow cooker (video)

Emma Blecker

Contributing Writer

There are some dishes that are so outrageously delicious and complex in flavor, that we shudder to think about what might go into their preparation. It's dishes like these that we typically steer clear of in our own kitchens, and more often than not, we opt to leave it to our favorite restaurants to satisfy our complex dinner cravings. One of these recipes would have to be that of sticky Korean short ribs, a standout dish on any restaurant menu!

Now you can enjoy the blissfulness of this amazing dish in your own family kitchen, and what's better, you can produce these tasty morsels right in your slow cooker, making this dish one of the most surprisingly easy dinners you'll ever produce! Sticky, sweet, nutty and tangy, these ribs really do tick off all the boxes when it comes to delighting your taste buds!

Cooktop Cove

Korean Short Ribs

10 minutes

8 hours

8 hours, 10 minutes

3 pounds bone-in beef short ribs

1/2 cup soy sauce

4 tablespoons light brown sugar

1/2 cup chicken broth

2-inch piece fresh ginger, minced

3 cloves garlic, minced

1 tablespoon sesame seeds

3 tablespoons corn starch

1 fresh chili, chopped (optional)

1/2 bunch fresh scallions, chopped

Place the beef short ribs into the bottom of a well-greased slow cooker.

In a medium-sized bowl, combine the soy sauce, brown sugar, chicken broth, ginger, garlic, sesame seeds, corn starch and chili (if using). Whisk everything together until blended. Pour over the ribs until they are coated completely.

Cover and cook on low for 8 hours, or on high for 5 hours.

Sprinkle with freshly chopped scallions and serve.

Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.

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