korean short ribs

korean short ribs

Thanks to one of my favorite cookbooks of the last year, Korean short ribs have been on our family’s dinner rotation for months now.  My mom made them first, and since then we’ve had them for regular family dinners and big family Sunday lunches.  We’ve used the recipe on pork and beef and chicken.  And it is one of the simplest things to make, because all it takes is the crock pot.  I, admittedly, don’t use my crock pot perhaps as often as I should (especially now that I have an almost-toddler and dinner prep time is spotty at best at least until Gerrit gets home from work).  But with Evelyn still taking a morning nap, it’s the perfect time to prep a dish for the slow cooker and then let it simmer all day.

And this one is a winner no matter what you use it with.  Beef short ribs are my favorite (so juicy and buttery, and better, I think, than a pot roast).  But basically any cut of meat is good.  We have done chicken.  I think for Easter I did a pork roast.  We’ve done pork ribs.  (Yay for versatility!)

I’m not sure why I don’t use my crock pot more often.  Perhaps it’s because I love to cook so much, to watch the food transform into a meal in just 30 minutes to an hour.  Perhaps it’s because I don’t feel like the slow cooker is that versatile (I know I don’t give it enough credit).  Or perhaps it’s because I don’t plan ahead as much as I think I do; even though I always have dinner planned out, 9:00 in the morning hardly seems like the time to already be moving on to dinner prep to me.  But with meals this good (and this easy) coming out of my crock pot, I have a feeling it’s going to start creeping its way on to my counter top more and more.

korean short ribs


korean short ribs

Prep Time: 5 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 20 minutes

Yield: Serves 4

The original recipe tells you to simply put all the ingredients into the slow cooker and cook them together (and you can even put them in frozen! We've tried and it does work). However, I am a big believer in browning meat before you cook it in the slow cooker. It helps hold the moisture in and makes for a juicier end product.


  • 2-3 tablespoons vegetable oil
  • 8 beef short ribs
  • 1 cup brown sugar
  • 1 cup soy sauce (I prefer low-sodium)
  • 2 garlic cloves, peeled and smashed
  • 1-inch piece of ginger, peeled and grated
  • 2-3 fresh whole jalepenos, sliced (and seeds scraped out if you would prefer)


  1. In a large heavy-bottom pot, heat the vegetable oil over medium-high heat. When the oil is hot, add the ribs, browning them on all sides, about 3-5 minutes per side.
  2. While the ribs are browning, stir together the brown sugar and soy sauce.
  3. When the ribs are browned, remove them and place them in the pot of your slow cooker. Pour the brown sugar/soy sauce mixture into the pot to deglaze it, using a wooden spoon to scrape the brown bits up from the bottom.
  4. Pour the soy sauce mixture over the ribs in the crock pot. Then add the garlic, ginger, and jalepenos. Add enough water to just cover the ribs (about 1/2 cup to 1 cup). Cover and cook on low for 6-8 hours. Serve warm.


adapted from Dinner the Playbook


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