Korean Short Ribs

These Korean short ribs are a perfect balance of savory and sweet, offering a sticky, melt-in-your-mouth experience. The dish features tender bone-in short ribs, cooked with a flavorful combination of potatoes, carrots, and sesame seeds.

The secret to this recipe lies in its rich, homemade sauce. A blend of soy sauce, black vinegar, brown sugar, and sesame oil creates a deliciously complex flavor profile that infuses the meat and vegetables with every bite.

Simply sear the ribs, toss everything into the crockpot, and let the slow cooking work its magic. The result is a comforting, hearty meal that will keep everyone coming back for more.

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Korean Short Ribs Ingredients

The bone-in short ribs bring rich, hearty flavor and tenderness, becoming melt-in-your-mouth delicious as they slow-cook in the marinade. Baby potatoes absorb the savory sauce, adding comforting texture to the dish.

Sweet carrots offer a natural balance to the bold flavors, while sesame seeds add a subtle crunch and a hint of nuttiness. The sauce, crafted with soy sauce, brown sugar, and sesame oil, combines savory, sweet, and umami notes, perfectly coating the meat and vegetables.

Recipe Tips

1. Searing for Maximum Flavor
   Searing the short ribs before placing them in the crockpot is essential for developing a rich, caramelized flavor. Don’t rush the process—ensure each side of the ribs gets a nice, golden-brown crust. This enhances the depth of flavor in the final dish.
2. Skimming the Fat
   After slow cooking, the sauce can be a bit greasy. Be sure to skim off as much of the fatty oil as possible before adding the cornstarch to thicken the sauce. This will help create a smoother, more refined sauce that highlights the balance of savory and sweet flavors.
3. Slow Cooking for Tender Meat
   Patience is key when slow cooking. The longer you allow the ribs to cook, the more tender and flavorful they’ll become. Stick to the 8-hour cook time on low for perfectly melt-in-your-mouth meat. If you’re short on time, consider using a pressure cooker to speed up the process.

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What to Serve with Korean Short Ribs

1. Steamed Rice
   A simple bowl of steamed white rice is the perfect side to soak up the savory sauce of these Korean short ribs. The rice’s mild flavor complements the bold, umami-packed sauce, creating a balanced meal.
2. Kimchi
   Serve these ribs alongside kimchi for an authentic Korean touch. The tangy, fermented flavors of kimchi contrast beautifully with the sweetness and richness of the short ribs, offering a delicious and refreshing bite between each mouthful.
3. Sautéed Greens
   Pairing these Korean short ribs with sautéed greens, such as spinach or bok choy, adds a healthy, fresh element to the dish. The lightly seasoned greens provide a crisp texture and subtle bitterness that balances the richness of the ribs.

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FAQ

1. Can I use boneless short ribs instead of bone-in?
   Yes, you can use boneless short ribs if preferred. The cooking time will be slightly shorter, so be sure to check the meat for tenderness after 6 to 7 hours of cooking.
2. Can I make this recipe ahead of time?
   Absolutely! You can prepare and cook the short ribs the day before. Simply refrigerate the cooked dish and reheat it on the stove or in the crockpot on low for 1–2 hours before serving.
3. How do I store leftovers?
   Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dish can also be frozen for up to 3 months, though the texture of the vegetables may change slightly upon reheating.
4. Can I add other vegetables to this dish?
   Yes, feel free to add other vegetables like bell peppers, zucchini, or mushrooms. Just make sure to cut them into similar-sized pieces to ensure even cooking in the crockpot.

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Korean Short Ribs

These bone-in Korean short ribs offer a delectable blend of savory flavors and a sticky glaze that is sure to satisfy. With minimal preparation, simply sear the ribs, coat them in a rich marinade, and let your crockpot work its magic. The result is tender, flavorful meat that’s perfect for any meal.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Main Course, meat recipe

Cuisine American, Korean

Servings 4 People

Ingredients

  

• 3 pounds bone-in short ribs
• 18 ounces baby potatoes
• 2 cups carrots peeled and cut into bite-sized chunks
• 2 tablespoons sesame seeds
• For the Sauce:
• ½ white onion chopped
• 2 cloves garlic minced
• 1 sweet red apple peeled, cored, and finely chopped
• ½ cup beef stock
• ⅓ cup soy sauce
• ⅓ cup black vinegar
• ⅓ cup brown sugar
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• ½ teaspoon chili flakes
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch

Instructions

 

• Begin by heating a large skillet over medium-high heat. Sear the short ribs for about one minute on each side to create a rich, golden-brown crust. Once seared, transfer the ribs to a crockpot, adding the potatoes, carrots, and sesame seeds.
• In a medium-sized bowl, combine the onion, garlic, apple, beef stock, soy sauce, black vinegar, brown sugar, sesame oil, ginger, paprika, chili flakes, and black pepper. Stir until well-mixed, and pour the sauce over the short ribs and vegetables in the crockpot. Set the crockpot to low and cook for 8 hours.
• After 8 hours, remove the short ribs and vegetables from the crockpot. Skim off as much fat as possible from the top of the sauce. Add the cornstarch to the remaining liquid and whisk thoroughly until the sauce thickens. You may also want to trim any excess fat from the meat.
• Return the short ribs and vegetables to the crockpot and cook for an additional 30 minutes to allow the sauce to reach the desired consistency.
• Serve the dish hot, garnished with a sprinkle of sesame seeds and freshly sliced green onions for added flavor and visual appeal.

Keyword Korean Short Ribs