The beauty of this Korean-inspired crock pot short ribs dish lies in its simplicity and depth of flavor. With just a handful of pantry staples and a slow cooker, you can create tender, melt-in-your-mouth ribs drenched in a sweet and slightly spicy glaze. This dish is perfect for busy weeknights, weekend gatherings, or anytime you want a comforting, low-effort meal with maximum impact.
Shredded carrots add freshness and crunch to balance the rich sauce, while sesame seeds and scallions give a final aromatic touch. Served over fluffy white rice, each bite delivers a blend of umami, warmth, and a kiss of heat that makes this recipe an instant favorite. Whether you’re hosting guests or feeding your family, this is a dish you’ll keep coming back to again and again.
Full Recipe:
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1/2 cup low sodium soy sauce
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1/2 cup packed light brown sugar
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2 tablespoons sesame oil
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2 tablespoons rice vinegar
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2 tablespoons minced fresh ginger
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4 garlic cloves, crushed
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1/2 teaspoon red pepper flakes
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5 lbs beef or pork short ribs
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3 tablespoons cornstarch
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1 1/2 cups shredded carrots
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3 scallions, trimmed and thinly sliced
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1 tablespoon sesame seeds
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3 cups cooked white rice
Directions:
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In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes.
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Place short ribs in a 5-quart slow cooker and pour sauce over them.
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Cover and cook on High for 6 hours or Low for 9 hours, until the ribs are tender.
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Remove the ribs and set aside. Skim off excess fat from the liquid in the slow cooker.
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In a small bowl, mix cornstarch with 3 tablespoons of water to form a slurry.
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Transfer the sauce to a saucepan, stir in the slurry, and bring to a boil. Simmer for 2 minutes or until thickened.
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Stir in shredded carrots.
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Pour sauce over the ribs and garnish with sliced scallions and sesame seeds.
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Serve over hot white rice.
Prep Time: 10 minutes | Cooking Time: 6 hours | Total Time: 6 hours 10 minutes
Kcal: 610 kcal | Servings: 6 servings
An Introduction to Korean Slow Cooker Short Ribs
Korean Slow Cooker Short Ribs are a delicious fusion of traditional Korean barbecue flavors and the convenient, hands-off cooking power of a slow cooker. This recipe has become a go-to for busy home cooks and food lovers alike who crave bold, umami-rich meals without standing over the stove for hours. The key to its popularity lies not just in the flavor but in the way the meat becomes unbelievably tender as it slow-cooks in a flavorful sauce made from soy sauce, brown sugar, sesame oil, garlic, ginger, and a touch of red pepper flakes.
Originating from Korean cuisine’s iconic galbi (갈비) — which typically involves grilled or braised beef short ribs — this crock pot variation is perfect for those who want the same depth of flavor with less effort. The long, slow braising in the crock pot transforms tough cuts of meat into fork-tender bites, and the sauce becomes a glossy, savory glaze that’s good enough to drizzle over everything on your plate.
The Inspiration Behind This Recipe
What makes this recipe so beloved by home cooks is how it brings traditional flavors into a modern kitchen. It was originally published in Family Circle magazine and later embraced by home cooks on Food.com who adapted it for busy lifestyles. Korean barbecue culture is built on flavors that balance sweetness, saltiness, and a bit of spice — all of which are preserved in this slow cooker rendition.
Many versions of Korean short ribs require marinating the meat overnight and grilling over charcoal, a method that isn’t always accessible. This recipe offers a simplified approach while still respecting the essence of the dish. By tossing all ingredients into a slow cooker, you preserve the rich Korean flavor profile with minimal prep and cleanup.
Flavor Profile and Texture
The soy sauce base offers a deep umami foundation, while brown sugar provides a gentle sweetness that pairs well with the beef. Sesame oil gives the dish its signature nutty undertone, and ginger and garlic add an aromatic punch. Red pepper flakes are used sparingly but contribute just enough heat to keep the dish from being one-dimensional.
The ribs, whether beef or pork, are cooked until they’re fall-off-the-bone tender. By the time they’re ready, the sauce thickens into a velvety glaze that clings to every shred of meat. The texture is both succulent and hearty — the kind of meal that feels indulgent but is shockingly easy to make.
Pairings and Serving Suggestions
Traditionally served over steamed white rice, Korean-style short ribs make for a complete and satisfying meal. The rice soaks up the sauce, turning a humble starch into a flavorful side. Some cooks like to serve the dish with a variety of banchan (Korean side dishes), such as kimchi, pickled radishes, or seasoned spinach, to bring freshness and balance to the richness of the ribs.
You can also pair these ribs with a crisp, green salad tossed in a sesame vinaigrette, or some sautéed vegetables like bok choy, snow peas, or zucchini. For a heartier meal, consider adding a soft-boiled egg or even a fried egg on top of the rice for an extra layer of richness.
Adaptability and Variations
One of the best things about this recipe is how adaptable it is. You can easily substitute the protein depending on what’s available. Pork ribs work beautifully and often cook a bit faster, while chicken thighs provide a leaner alternative. Some adventurous cooks have even used tofu or jackfruit for a vegetarian spin, absorbing the sauce’s flavor beautifully.
The spice level is also adjustable. Red pepper flakes can be increased for a bolder kick, or replaced with gochujang — a Korean fermented chili paste — for a deeper, more authentic heat. Add lemongrass for an aromatic Southeast Asian twist, or throw in Chinese five spice for something more fusion-inspired.
Carrots are added during the last step of cooking, not only for sweetness and texture but also to visually brighten up the dish. If you don’t have carrots on hand, thinly sliced bell peppers or even mushrooms can be great alternatives. Scallions and sesame seeds on top add crunch and freshness — don’t skip these garnishes!
Why the Slow Cooker Makes a Difference
The slow cooker is an underrated kitchen hero when it comes to transforming inexpensive cuts of meat into something magical. With this method, you avoid the risk of burning or drying out the ribs. Instead, they cook gently in their own juices and the flavor-packed sauce, resulting in a dish that’s rich, moist, and comforting.
Slow cooking also allows time for the collagen in the ribs to break down, giving you that fall-apart texture without needing expensive techniques or cuts of meat. And while the slow cooker does most of the work, you’re left with a meal that tastes like it took all day to prepare — because it did, but without you needing to monitor it.
Tips from the Community
This recipe has received rave reviews online, with several users offering their tweaks and secrets. Some suggest doubling or even tripling the sauce for extra flavor or leftovers. Others recommend adding more garlic or ginger for a bolder punch. A few have even turned the leftover sauce into a base for noodle bowls or stir-fries the next day.
One common piece of advice: skim off the fat before reducing the sauce. This step makes a big difference in achieving that smooth, restaurant-quality glaze. Another tip? Trim the fat from the ribs before cooking to avoid a greasy texture, especially if using pork.
The beauty of this dish is its crowd-pleasing nature — even picky eaters find something to love here. Whether you’re making it for a Sunday family dinner or prepping it for a weeknight meal, this recipe is easy to scale and customize.
Cultural Appreciation and Accessibility
While this dish borrows heavily from Korean flavors, it’s been lovingly adapted for global kitchens. It’s important to acknowledge the cultural roots of Korean BBQ and give credit to the time-honored techniques and ingredients that inspire such dishes. Recipes like this bridge culinary traditions, making authentic flavors more accessible to home cooks who may not have a Korean market or grill on hand.
This fusion approach also invites curiosity. Once you’ve made these ribs, you may feel encouraged to explore more traditional Korean recipes or visit a Korean restaurant to experience galbi grilled over charcoal. Food has the power to educate and inspire, and this dish is a great starting point for those looking to expand their flavor horizons.
Conclusion: A Recipe Worth Keeping
Korean Slow Cooker Short Ribs are a perfect example of comfort food done right. They’re hearty yet refined, bold yet balanced, and easy enough for weeknight cooking. With their tender texture, complex flavor, and universal appeal, these ribs are destined to become a household favorite.
Whether you’re already a fan of Korean cuisine or just looking for something new to try in your slow cooker, this dish offers an ideal introduction to the sweet, savory, and spicy magic of Korean-style cooking. It’s a reliable, no-fail recipe that delivers restaurant-quality results in the comfort of your own home.