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Slow Cooker Korean Gochujang Short Ribs with Rice and Pickled Vegetables
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Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Bowl
  • Saucepan

Ingredients
  

  • 2 pounds beef short ribs
  • 1/4 cup gochujang
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 small onion, sliced
  • 1/2 cup beef broth
  • 2 cups uncooked white rice
  • 1 cucumber, thinly sliced
  • 2 medium carrots, julienned
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • In a bowl, stir together the gochujang, soy sauce, honey, garlic, ginger, and beef broth until smooth.
  • Place the short ribs and sliced onion in the slow cooker. Pour the sauce over the top and turn the ribs to coat.
  • Cover and cook on low for 8 hours until the meat is very tender.
  • About 30 minutes before serving, cook the rice according to package directions.
  • While the rice cooks, combine the cucumber, carrots, rice vinegar, sugar, and salt in a bowl. Stir and let the vegetables sit for at least 15 minutes.
  • Remove the ribs from the slow cooker and serve them over the rice with a spoonful of the pickled vegetables on the side.
  • Sprinkle each plate with sliced green onions and sesame seeds before eating.

Notes

Make the pickled vegetables a few hours ahead if you can. They keep their crunch better and the flavor mellows nicely in the fridge. If the sauce tastes too thick after cooking, stir in a splash of the rice cooking water to loosen it before serving.
Course: Main Course
Cuisine: Korean
Equipment: Slow Cooker, Medium Bowl, Saucepan