Slow Cooker Korean-Style Beef Short Ribs with Gochujang and Sesame

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender, fall-off-the-bone beef short ribs slow-cooked in a rich and spicy Korean gochujang sauce, finished with toasted sesame seeds and scallions. This Korean-inspired beef recipe (gluten free), 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 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, bone-in beef short ribs
• 3 tbsp gochujang (Korean chili paste)
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 5 cloves, minced garlic cloves
• 2 tbsp minced ginger root
• 1 tbsp toasted sesame oil
• 1 cup water
• 3 stalks sliced thin scallions
• 2 tbsp toasted sesame seeds
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a mixing bowl, whisk together 3 tbsp gochujang, 1/3 cup soy sauce, 2 tbsp brown sugar, 5 minced garlic cloves, 2 tbsp minced ginger, 1 tbsp toasted sesame oil, 1 cup water, and 1/2 tsp black pepper until smooth.
2. Step 2: Place 3 lbs bone-in beef short ribs into the slow cooker and pour the sauce evenly over the ribs, turning to coat.
3. Step 3: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and falling off the bone.
4. Step 4: Once cooked, transfer ribs to a serving platter and spoon some sauce over them. Garnish with 3 sliced scallions and 2 tbsp toasted sesame seeds before serving.