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Korean Gochujang Beef Short Ribs over Steamed Rice
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Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 3 pounds beef short ribs
  • 1/3 cup gochujang paste
  • 1/4 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1/2 cup beef broth
  • 1 large onion, sliced
  • 4 cups cooked steamed rice, for serving
  • 2 green onions, sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish

Instructions
 

  • In a mixing bowl, combine the gochujang paste, soy sauce, minced garlic, grated ginger, brown sugar, sesame oil, and beef broth. Stir until the mixture is smooth.
  • Place the sliced onion in the bottom of the slow cooker. Arrange the beef short ribs on top of the onion.
  • Pour the prepared sauce evenly over the ribs.
  • Cover and cook on low for 8 hours until the meat is very tender.
  • Serve the ribs and sauce over the steamed rice. Top each portion with sliced green onions and sesame seeds.

Notes

Taste the sauce before pouring it into the slow cooker if you want to adjust the heat level, since gochujang brands differ in spice. Leftovers hold up well when stored with the rice and meat kept separate, then reheated with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: Korean
Equipment: Slow Cooker, Mixing Bowl