Slow Cooker Korean-Style Beef Short Ribs with Gochujang Glaze

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

Tender slow-cooked beef short ribs smothered in a sweet and spicy Korean gochujang sauce, perfect for comforting weeknight dinners. This korean-inspired dumplings 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

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Instructions

  1. Step 1: Pat dry 2 lbs beef short ribs and place them in the slow cooker.
  2. 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.
  3. Step 3: Pour the sauce over the short ribs, turning the ribs to coat evenly.
  4. 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.
  5. Step 5: Before serving, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds for garnish. Serve with steamed rice or kimchi.

Frequently asked questions

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

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 Glaze?

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 Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Glaze?

Korean dumplings 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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