Slow Cooker Korean-Style Beef Short Ribs with Gochujang Sauce

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

Tender beef short ribs braised low and slow with a spicy-sweet gochujang sauce, served with steamed rice and kimchi for a deeply flavorful Korean meal. This korean-inspired beef ready in about 500 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 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 480 min Serves 6 Korean cuisine 620 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup soy sauce, 3 tbsp gochujang, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp sesame oil, and 1 cup water until sugar dissolves.
  2. Step 2: Place 3 lbs bone-in beef short ribs into the slow cooker in a single layer. Pour the gochujang sauce over the ribs, turning to coat fully.
  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: Remove ribs carefully and set aside. Skim fat from the sauce if desired, then spoon sauce over ribs.
  5. Step 5: Serve ribs over 4 cups cooked steamed white rice, garnished with 3 sliced green onions and 1 tbsp toasted sesame seeds.

Frequently asked questions

How long does Slow Cooker Korean-Style Beef Short Ribs with Gochujang Sauce take to make?

Total time is about 500 minutes (20 min prep + 480 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 Sauce?

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 Sauce?

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 Sauce 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.

What goes well with Slow Cooker Korean-Style Beef Short Ribs with Gochujang Sauce?

Korean beef 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.

What others are saying

Related recipes