Korean Braised Short Ribs

Korean Braised Short Ribs are made with bone-in beef short ribs seared until browned, then slow-cooked in a sweet, spicy gochujang sauce with soy sauce, brown sugar, ginger, garlic, and mirin. The tender beef is served with softened onions and a lightly thickened sauce that's excellent over steamed rice.

Course Main Course

Cuisine Korean-Inspired

Keyword bone-in short ribs, gochujang short ribs, Korean beef short ribs, Korean braised short ribs, slow cooker Korean short ribs, slow cooker short ribs, spicy Korean short ribs

Prep Time 30

Cook Time 8

Total Time 8 30

Servings

Calories 430kcal

Author Cathy Pollak

Equipment

slow cooker 6-quart (5.7 L) For braising the short ribs.
large skillet (heavy). For preparing the gochujang braising liquid.
whisk For mixing the sauce and cornstarch slurry.
tongs For searing and transferring the short ribs.
Saucepan (large) For finishing and thickening the sauce.
mixing bowls (small). For preparing the cornstarch slurry.

Ingredients

Short Ribs:

4 large (2 lbs / 907 g) bone-in beef short ribs preferably English-cut
1 tbsp (15 ml) avocado oil or any neutral oil
½ tsp (3 g) fine sea salt
½ tsp (1 g) ground black pepper
1 cup (160 g) thinly sliced yellow onion

Gochujang Brasing Sauce:

⅓ cup (70 g) packed light brown sugar
2 tbsps (12 g) finely grated fresh ginger
¼ cup minced fresh garlic
3 tbsps (48 g) Gochujang (Korean chili paste) plus more to taste
1 tsp (5 ml) toasted sesame oil
½ cup (120 ml) low sodium soy sauce
4 cups (960 ml) low-sodium beef stock

Sauce Thickener:

2 tbsps (16 g) cornstarch plus up to 2 additional tablespoons (16 g) if needed
2 tbsps (30 ml) cold water plus additional as needed

Garnish:

2-3 green onions chopped
1 tbsp (9 g) sesame seeds

Instructions

Pat the short ribs dry with paper towels. Rub with avocado oil and season evenly with salt and black pepper.
4 large (2 lbs / 907 g) bone-in beef short ribs, 1 tbsp (15 ml) avocado oil, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
Heat a large, heavy skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side, working in batches if necessary, until well browned on all sides. Transfer the ribs to the slow cooker.
In a large mixing bowl, whisk together the brown sugar, ginger, garlic, gochujang, toasted sesame oil, soy sauce, beef stock, and mirin until the sugar dissolves and the gochujang is evenly distributed.
⅓ cup (70 g) packed light brown sugar, 2 tbsps (12 g) finely grated fresh ginger, ¼ cup minced fresh garlic, 3 tbsps (48 g) Gochujang (Korean chili paste), 1 tsp (5 ml) toasted sesame oil, ½ cup (120 ml) low sodium soy sauce, 4 cups (960 ml) low-sodium beef stock
Arrange the sliced onions around the short ribs in the slow cooker. Pour the braising liquid over the beef and onions. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the short ribs are fork-tender and the meat separates easily from the bone. If the ribs are still firm, continue cooking and check again after 30–60 minutes.
1 cup (160 g) thinly sliced yellow onion
Carefully transfer the short ribs to a serving dish. Skim excess fat from the cooking liquid, then transfer the liquid and softened onions to a large saucepan.
Bring the cooking liquid to a simmer over medium heat. In a small bowl, whisk 2 tablespoons (16 g) cornstarch with 2 tablespoons (30 mL) cold water until smooth. Slowly whisk the slurry into the simmering liquid. Cook for 2–3 minutes, stirring frequently, until the sauce begins to thicken.
2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) cold water
For a thicker sauce, mix additional cornstarch with an equal volume of cold water and gradually whisk it into the simmering liquid, allowing the sauce to thicken between additions. Use no more than 4 tablespoons (32 g) cornstarch total. The finished sauce should lightly coat a spoon while remaining pourable. Taste and adjust the seasoning or gochujang as desired.
Spoon the sauce and softened onions over the short ribs. Garnish with chopped green onions and sesame seeds. Serve warm over steamed rice, with kimchi or vegetables on the side, if desired.
2-3 green onions, 1 tbsp (9 g) sesame seeds

Notes

Four cups of beef stock prevent the sauce from becoming overly concentrated and leave extra for serving over rice.
Mix cornstarch with cold water, beginning with 2 tablespoons and adding more only if needed.
Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Reheat the ribs in their sauce.
Nutrition is estimated for one bone-in short rib with approximately ¼ cup (60 mL) of finished sauce. Extra sauce, rice, and optional garnishes are not included.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition