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

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

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 (gluten free) ready in about 435 minutes pairs bone-in 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 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 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow Cooker Korean-Style Beef Short Ribs with Gochujang and Sesame 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 and Sesame?

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 bone-in beef short ribs from drying out.

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

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 and Sesame 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.

Is Slow Cooker Korean-Style Beef Short Ribs with Gochujang and Sesame gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes