Crock Pot Korean Short Ribs Recipe

Two and a half years ago the Husband and I married. We received all sorts of lovely kitchen gifts (more for me, I think) that went unused due to our move to Thailand. Since returning state side, I have taken full advantage of using all my (I mean, our) wedding gifts.

I cleared some counter space, took out the crock pot, and created the most delicious Korean style beef shorts ribs. Here is my recipe.

What you will need:

5 lbs of beef short ribs

1/2 c. low sodium soy sauce

1/2 c. packed light brown sugar

2 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp ginger, grated (minced)

8 cloves garlic, minced

1/2 tbsp crushed red pepper (or more if you like heat)

What you will do:

1. Place ribs in crock pot

2. Mix remaining ingredients and pour over ribs. Cook on high for 6-7 hours or low for 9+ hours.

That’s it! Easy Peasy! I served this with rice and a warm vegetable salad (see below for recipe)


* Periodically give a stir to the ribs. Trim fatty parts of ribs before hand. The ribs will give off a lot of oil, so as the ribs are cooking skim off fat.

* To create a sauce once ribs are cooked, remove from crock pot and set aside. Remove liquid that has rendered down into a sauce pot on medium/high. Use a cornstarch slurry to thicken (2 tbsp water to 1 tbsp cornstarch, mix in a bowl ahead of time and then pour into sauce pan).

korean short ribs


16 thoughts on “Crock Pot Korean Short Ribs Recipe

  1. Made these last night. Amazing!!!! This recipe has become one of my family’s top 5 meals ever!! And the crock pot just makes it so easy!!

  2. I’m cooking this as we speak. I only made 2.25 lbs of ribs since there is only 2 of us but I left all the other ingredients the same so I’d have plenty of sauce. It’s been cooking for almost 8 hrs so far and the sauce was so thick I had to add half a bottle of non alcoholic ginger beer to make it a liquid. My crock doesn’t run to hot, so does anyone have any ideas why this happened? I really hope it turns out :).

    1. Did you trim a lot if the fat off? When I cooked this I did have plenty of sauce and some came from the natural fat on the ribs. Adding some liquid cannot hurt! I hope it turns out too! Cheers and happy eating!

      1. I seared them really quickly in a hot skillet just to give them some color but I didn’t trim away any fat. Thanks for the response. I’ll post an update after we eat. 🙂

  3. The ribs came out super tender! I don’t know if it was the ginger beer or the soy sauce, but the sauce came out bitter. I’ll have to give it another try and see if I can figure out how to not need to add liquid. Thanks for the recipe.

    1. Glad they were tender but sorry the sauce came out bitter. I am often heavy handed with soy and don’t notice any bitter taste. Glad to hear you will give it another go! Cheers!

    1. Hi Janet! Thanks so much for checking out my blog! I how it turns out well!!!! If you are on Instagram, you can also see more food pics…@korean_eyes_food_blog. If you take a picture of your dish I would love you to tag me!!! Cheers and happy eating!!

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