PREP TIME: 10 mins | COOK TIME: 6 hrs | TOTAL TIME: 6 hrs 10 mins
Fall-off-the-bone tender ribs braised in a flavor-bursting marinade that turned into a delicious slightly sweet and savory sauce. This Slow Cooker Korean Beef Short Ribs (Kalbi) is another amazing slow cooker recipe that your entire family will surely love. Serve this Korean dish with rice and drizzle the sauce over it.
INGREDIENTS
1 medium yellow onion, thinly sliced
4-6 lbs beef short ribs
1 c. soy sauce
2 tbsp rice vinegar
1 tbsp ginger, minced
½ c. dark brown sugar
1 tbsp sesame oil
5 cloves garlic, minced
1 c. beef broth
1 tsp red pepper flakes, optional or 2 tbsp Gochujang
½ tbsp black pepper
To finish:
¼ c. cold water
2 tbsp cornstarch
1 tsp toasted sesame seeds for garnish
2-3 green onions, sliced on the diagonal into 1” pieces for garnish
How to make Slow Cooker Korean Beef Short Ribs (Kalbi)
Step 1: In the bottom of a slow cooker, arrange the short ribs and sprinkle the thinly sliced onion on top.
Step 2: Whisk the soy sauce, beef broth, rice vinegar, brown sugar, black pepper, sesame oil, garlic, ginger, and red pepper flakes until combined. Pour this on top of the short ribs.
Step 3: Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high.
Step 4: Into the cold water, add the cornstarch and mix well until blended. When the Kalbi is almost ready to serve, stir this into the slow cooker until blended into the sauce and juices from the meat. Replace the lid and continue to cook for additional 20 minutes or until the liquid has slightly thickened.
Step 5: To a serving platter, transfer the ribs and sprinkle with sesame seeds and green onions. Remove the fat from the cooking liquid using a fat separator. Drizzle the sauce over the meat and rice.
Step 6: Serve and enjoy!
NUTRITION FACTS:
Calories: 632 kcal | Carbohydrates: 31g | Protein: 56g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 2958mg | Fiber: 1g | Sugar: 23g
Ingredients
- 1 medium yellow onion, thinly sliced
- 4-6 lbs beef short ribs
- 1 c. soy sauce
- 2 tbsp rice vinegar
- 1 tbsp ginger, minced
- ½ c. dark brown sugar
- 1 tbsp sesame oil
- 5 cloves garlic, minced
- 1 c. beef broth
- 1 tsp red pepper flakes, optional or 2 tbsp Gochujang
- ½ tbsp black pepper
- To finish:
- ¼ c. cold water
- 2 tbsp cornstarch
- 1 tsp toasted sesame seeds for garnish
- 2-3 green onions, sliced on the diagonal into 1” pieces for garnish
Instructions
Step 1: In the bottom of a slow cooker, arrange the short ribs and sprinkle the thinly sliced onion on top.
Step 2: Whisk the soy sauce, beef broth, rice vinegar, brown sugar, black pepper, sesame oil, garlic, ginger, and red pepper flakes until combined. Pour this on top of the short ribs.
Step 3: Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high.
Step 4: Into the cold water, add the cornstarch and mix well until blended. When the Kalbi is almost ready to serve, stir this into the slow cooker until blended into the sauce and juices from the meat. Replace the lid and continue to cook for additional 20 minutes or until the liquid has slightly thickened.
Step 5: To a serving platter, transfer the ribs and sprinkle with sesame seeds and green onions. Remove the fat from the cooking liquid using a fat separator. Drizzle the sauce over the meat and rice.
Step 6: Serve and enjoy!
