Slow Cooker Korean-Style Beef Short Ribs with Gochujang

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 recipe, 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.

Ingredients

• 3 lbs beef short ribs
• 1/4 cup gochujang (Korean chili paste)
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• 1 cup water
• 3 stalks scallions, sliced
• 4 cups steamed white rice

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.