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Spicy Korean Beef Short Ribs
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Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 3 pounds bone-in beef short ribs
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons gochujang
  • 2 tablespoons honey
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons sesame oil
  • 1 large onion, thinly sliced
  • 1/2 cup beef broth
  • Sliced green onions and sesame seeds for garnish

Instructions
 

  • Whisk the soy sauce, gochujang, honey, garlic, ginger, and sesame oil in a mixing bowl until smooth.
  • Spread the sliced onion evenly across the bottom of the slow cooker.
  • Place the beef short ribs on top of the onion in a single layer.
  • Pour the sauce mixture and beef broth over the ribs.
  • Cover and cook on low for 8 hours until the meat is very tender and pulls away from the bone easily.
  • Skim off any visible fat from the surface. Serve the ribs with the sauce spooned over the top and finish with green onions and sesame seeds.

Notes

Make the ribs the day before so the flavors settle and the fat rises to the top for easy removal before reheating. If the sauce thickens too much overnight, add a small splash of broth while warming. Keep the heat level steady by using the exact amount of gochujang listed rather than adjusting during cooking.
Course: Main Course
Cuisine: Korean
Equipment: Slow Cooker, Mixing Bowl