Slow Cooker Korean-Style Beef Short Ribs with Gochujang Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-cooked beef short ribs smothered in a sweet and spicy Korean gochujang sauce, perfect for comforting weeknight dinners. This Korean-inspired dumpling recipe, ready in about 435 minutes, pairs beef short ribs, soy sauce, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, 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 4 Korean cuisine 620 cal/serving

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Ingredients

2 lbs (900 g) beef short ribs
1/4 cup soy sauce
3 tbsp gochujang (Korean chili paste)
2 tbsp brown sugar
1 tbsp rice vinegar
5, minced garlic cloves
1 tbsp, grated ginger
1 tbsp sesame oil
2 stalks, sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Pat dry 2 lbs beef short ribs and place them in the slow cooker.
Step 2: In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp gochujang, 2 tbsp brown sugar, 1 tbsp rice vinegar, 5 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp sesame oil until smooth.
Step 3: Pour the sauce over the short ribs, turning the ribs to coat evenly.
Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is fall-off-the-bone tender.
Step 5: Before serving, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds for garnish. Serve with steamed rice or kimchi.