Slow Cooker Korean-Style Beef Short Ribs with Gochujang

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone tender beef short ribs infused with a spicy-sweet gochujang sauce, slow cooked to perfection and served with steamed rice. This korean-inspired slow cooker ready in about 435 minutes pairs beef short ribs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 6 Korean cuisine 560 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1/4 cup gochujang, 1/3 cup soy sauce, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp sesame oil, and 1 cup water until mixed well.
  2. Step 2: Place 3 lbs beef short ribs into the slow cooker in a single layer. Pour the sauce mixture over the ribs, ensuring they are well coated.
  3. Step 3: Cover and cook on low for 7-8 hours or on high for 4 hours until the meat is tender and easily pulls away from the bone.
  4. Step 4: Remove ribs from the slow cooker and skim any excess fat from the sauce. Serve ribs on a bed of 4 cups steamed white rice.
  5. Step 5: Garnish with 3 sliced scallion stalks for freshness and crunch.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Korean-Style Beef Short Ribs with Gochujang take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Korean-Style Beef Short Ribs with Gochujang?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Slow Cooker Korean-Style Beef Short Ribs with Gochujang?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Korean-Style Beef Short Ribs with Gochujang for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Korean-Style Beef Short Ribs with Gochujang?

Korean slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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