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Home » Asian: Korean » Korean Style Short Ribs [Crockpot]

Korean Style Short Ribs [Crockpot]

April 21, 2010 · Emily Royce · 46 Comments

I love cooking dishes of various ethnic cuisines. Doing so adds some fun in our usual meals and it’s a great way to appreciate other cultures. Korean cuisine is one I haven’t cooked in awhile so tonight we took our tastebuds to the deliciousness of Korean Style Short Ribs…

Our favorite Korean dish would have to be Kalbi (or Galbi,) which are short ribs marinated in a sweet soy sauce mixture. The short ribs traditionally used in this dish are sliced thin and crosswise, but for dinner, I used whole beef short ribs.

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Having made Kalbi using thinly sliced short ribs before, I must say that I prefer whole beef ribs instead. The thick short ribs really absorb the sweet, soy sauce marinade well and with every bite, you can taste it as the meat falls off the bone.

In general, whole short ribs do well when braised over a long period of time until they become tender. What I love about this specific recipe is that it’s done in a crockpot so there’s no need to watch over this dish… just place it all in your crockpot and let it do it’s thing. Before long, your kitchen will be filled with the wonderful aroma of kalbi cooking away.

Oh, and no need for any knives either – the beef just falls off the bone and is perfectly tender and flavorful with little effort on your part! I took the original recipe and doubled the measurements for the marinade because I wanted the beef to really absorb the flavors. Below is the recipe as I prepared it…

Korean Style Short Ribs

recipe adapted from Blisstree

PRINTABLE RECIPE

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Korean Style Short Ribs Ingredients

  • 1 cup soy sauce (I use Silver Swan, a Filipino brand, but any would do, even low sodium)
  • 1 cup packed light brown sugar
  • 4 tablespoons sesame oil
  • 4 tablespoons rice vinegar
  • 4 tablespoons minced fresh ginger
  • I head of garlic, peeled and minced
  • 1 teaspoon red pepper flakes
  • 5 lbs beef short ribs, (aka English Cut)
  • 1-2 stalks green onions, sliced thin for garnish
  • 1/2 teaspoon white sesame seeds for garnish

Korean Style Short Ribs Recipe Instructions

  1. Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.
  2. Place ribs in a 5-quart slow cooker and pour sauce over.
  3. Cover and cook on high for 4 hours or on low for 6-8 hours.
  4. Remove ribs from crockpot and serve hot over a bed of rice with a garnish of green onions and sesame seeds.

*Alternately, if you don’t have a crockpot/slow cooker, simply place the ribs in a foil lined baking sheet and baking in a preheated 350 degree oven for 1-1/2 hours until cooked through.

Asian: Korean

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Comments

  1. Anonymous says

    April 22, 2010 at 5:37 pm

    What type of soy sauce do you use? I have some medium sweet soy sauce that I want to use. Perhaps I should cut down on the brown sugar.

    Reply
  2. Sarah says

    April 23, 2010 at 1:29 am

    Seriously, wow. I wish I was having these ribs for dinner!

    Reply
  3. A Little Yumminess says

    April 28, 2010 at 4:13 am

    Will make this for sure!

    Reply
  4. name/URL says

    May 4, 2010 at 1:49 pm

    Yum! Made'em last night!

    Reply
  5. Bernadette says

    August 14, 2010 at 1:28 am

    How would you modify the recipe for cooking without a slow cooker? I don't have one.

    Reply
  6. Anonymous says

    November 9, 2011 at 4:53 pm

    This does sound delicious. I am going to make this but I normally brown my meat before putting it into the crock pot. I didn't see that step here. Browning typically adds so much flavor to meat.

    Reply
  7. What's Cookin Chicago says

    November 10, 2011 at 1:21 am

    Anonymous – you're correct in that there is no step for browning the ribs before placing in the crock pot. You can certainly brown if you'd like but in this recipe, all the flavor in the pseudo marinade that it's braised in doesn't make me miss the flavor browning usually imparts. Let me know how it comes out with the browning step – would love to know and perhaps try out myself!

    Reply
  8. Anonymous says

    December 5, 2011 at 3:02 am

    Do you really mean a head of garlic or just a clove? It's a big difference!

    Reply
  9. What's Cookin Chicago says

    December 5, 2011 at 3:04 am

    Anonymous – yes, 1 head of garlic! With the amount of soy and other ingredients, the head of garlic is enough to really give a good garlic flavor. It will also sweeten over time in the sauce/juices to balance out flavors. If you feel it's too much for your tastes, you can use less if you prefer.

    Reply
  10. Anonymous says

    December 28, 2011 at 4:59 am

    I just made this tonight and my husband said "make sure you save the recipe to add to our slow cooker rotation" so it gets 2 thumbs up from us! 🙂 Thanks! -Liv

    Reply
  11. Linda says

    February 6, 2012 at 7:20 pm

    This was fantastic! I browned the ribs first on all sides with some EVOO before putting them in the crockpot. I deglazed my skillet with the marinade and then poured the marinade into the crockpot. The soy sauce that I use is a bit salty, so I substituted half of the soy sauce amount with water. I cooked the ribs on low for 7 hours, and for the last 1/2 hour, I added thinly sliced carrots and celery. They soaked up the flavor of the sauce, and everything was served over a bed of rice. Even my picky kids loved it!! Thanks for a definite keeper!

    Reply
    • Diane Delia says

      January 18, 2023 at 2:09 am

      Honestly, you do not have to brown them first!

      Reply
  12. Diva Nay says

    February 6, 2012 at 7:20 pm

    I made these last night and my daughter is still raving over them today!!! This recipe will definitely be one of our go to recipes for ribs. Thanks!!

    Reply
  13. Anonymous says

    February 23, 2012 at 1:02 pm

    I made this today, and the ginger was really powerful…. are you sure it isn't 4 tsps? I see that people have had great success, and am wondering what happened to mine… I even used the Silver Swan Soy Sauce (I am a Filipino and it is the only brand I use) It left a very gingery almost "fake" aftertaste…. I also browned the ribs on both sides to render some of the fat, and it braised for over 5 hours on high, but the meat wasn't tender enough, and the sauce was very fatty…. Any suggestions? I have had Korean Kalbi before when the short ribs are thinly cut flanken-style and grilled quickly over very hot coals, but was looking for a good recipe for the English version of these meaty ribs… anyway, any help would be great.

    Reply
  14. Anonymous says

    March 11, 2012 at 4:35 pm

    Can I make this with beef short ribs cut with no bone? If so, how many lbs. of meat do I need?

    Reply
  15. What's Cookin Chicago says

    March 12, 2012 at 6:44 pm

    Anonymous (2/22/2012)- I'm sorry didn't work out as well for you. The amount of ginger in the recipe wasn't adapted from the original measurements and the end result is to have a gingery flavor. Short ribs tend to be a little fatty due to the natural marbling of the meat but shouldn't have been too fatty unless the ribs had excess fat cap attached. Some crockpots/slow cookers may take longer than others so you may have to cook it longer than 5 hours if your ribs didn't come out as tender as you prefer. For me, 4 hours on high worked. Alternately, you could prepare them in a dutch oven and bake (directions are included above at the very bottom of the recipe.)

    Reply
  16. What's Cookin Chicago says

    March 12, 2012 at 6:49 pm

    Anonymous (3/11/2012) – You certainly can use boneless short ribs. You could use the same amount of meat – 5lbs – or if that's too much, halve all the amounts including the meat for 2.5lbs of boneless short ribs. Hope this helps!

    Reply
  17. Anonymous says

    March 27, 2012 at 2:13 am

    I just made this today, we all loved it. My husband is half Korean and this is my first attempt at making Korean food, after 30 years of marriage (shame on me). I used half with bone in, half boneless. I also set meat aside (when it was done) and separated fat to discard, then placed half liquid back in crock pot with meat to keep it warm and moist, while I reduced the other half in small saucepan. Thanks for sharing the recipe. I have passed it along on Pinterest (where I first found it) and facebook….both with links back to your blog. I cooked in crockpot for 8 hours, perfectly tender – falls off the bone and my 19 year old son said it was the tastiest thing he has ever eaten. TJ

    Reply
  18. Anonymous says

    May 31, 2012 at 7:54 pm

    How many does this feed

    Reply
  19. Doodle Expressions says

    September 25, 2012 at 2:06 am

    Yummmm! I have this in the crock pot right now. I can't wait to sink my teeth into it! Thanks for posting such a mouth watering recipe!

    Reply
  20. Anonymous says

    September 30, 2012 at 1:50 am

    They are in my crockpot as well! Perfect for this cloudy, Fall, indoor day. But, I must wait until 9 PM to eat them!

    Reply
  21. Shabby, Chic, & Cheap says

    October 15, 2012 at 5:18 pm

    In my crockpot now! Hope they turn out good!

    Reply
  22. Anonymous says

    October 23, 2012 at 3:07 am

    Awesome! I love food!

    Reply
  23. Anonymous says

    January 2, 2013 at 2:35 am

    You've actually made another Korean dish…separate from Kalbi. This is a dish called Kalbi Jjeem…braised short ribs. You can add big chunks of potato and carrot into the pot…they will soak up the flavor and add more authenticity!

    Reply
  24. A Scrap of Time says

    January 10, 2013 at 3:58 pm

    I featured these on my blog this morning at http://ascrapoftime.blogspot.com/.

    I have made them for my family a couple of times now, and we all love them!

    Reply
  25. Anonymous says

    January 17, 2013 at 2:04 pm

    Excellent blog here! Also your website loads up very fast!

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    Stop by my blog post :: http://www.cozylilyswimwear.com/

    Reply
  26. Anonymous says

    February 17, 2013 at 2:44 pm

    made this with white tail short ribs in a slow cooker. delicious.

    Reply
  27. Unknown says

    January 17, 2014 at 4:31 pm

    I made these ribs and they were to die for. I served it with a sauce. Here is the recipe:
    1 cup hoisin sauce
    1/3 cup dry sherry
    1/3 cup soy sauce
    1/4 cup sugar
    1/4 cup ketcup
    2 tblsp. rice vinegar
    2 cloves garlic minced
    1 tblsp. ginger minced
    2 scallions (white & green)
    cook on low stirring frequently until the sauce thicken slightly about 10 minutes.

    Let me know if you like the sauce. Love your blog.

    Reply
  28. Miller says

    September 13, 2015 at 2:18 pm

    So many great recipes, so little time!
    I love ribs!

    Reply
  29. Anonymous says

    October 2, 2017 at 6:02 pm

    Yummy

    Reply
  30. Unknown says

    October 9, 2018 at 6:23 pm

    I purchase minced garlic in bulk…so how does this translate into tablespoons?

    Reply
  31. Michelle says

    December 21, 2018 at 2:30 am

    My son asked me to make Asian style short ribs for his birthday and this recipe did not disappoint! They were so flavorful and tender! We will certainly be putting this on our list of favorites!

    Reply
  32. Unknown says

    June 19, 2019 at 11:44 pm

    Ever make this in the IP? Short on time, but want a yummy dinner! Suggestions on time appreciated 🙂

    Reply
  33. What's Cookin Chicago says

    June 19, 2019 at 11:45 pm

    Yes- here is the IP version: https://www.whatscookinchicago.com/2017/01/instant-pot-korean-style-short-ribs.html

    Reply
  34. Unknown says

    March 12, 2020 at 8:57 pm

    Made this for Sunday dinner, and so did several of my FB friends. SO SO good. Thank you for this!

    Reply
  35. Anonymous says

    April 11, 2020 at 6:58 pm

    Made this tonight using boneless short ribs, was delish, wife raved about it. Served with jasmine rice. Will certainly make again.

    Reply
  36. Unknown says

    June 15, 2020 at 12:15 pm

    The first time I cooked this recipe it was very sweet, it cloys you. The second time I only put half a cup of sugar in it and the taste improved a lot.

    Reply
  37. Roe says

    November 2, 2020 at 12:30 am

    Do you have to use rice vinegar?

    Reply
  38. Roe says

    November 9, 2020 at 11:33 pm

    Do you have to use rice vinegar?

    Reply
  39. Rcee831 says

    November 13, 2020 at 12:43 pm

    I did the same thing with my soy sauce. My old hawaiian drinking buddy taught me lots of traditional hawaiian cooking methods before he passed away(RIP "YO")and he always diluted his soy sauce 50/50 or even more water. His BBQ ribeyes are legendary. I miss my buddy Gene"Yo" Kaulukukui.

    Reply
  40. Anonymous says

    November 26, 2020 at 7:52 pm

    Pinned! Looking forward to trying them soon.

    Reply
  41. Lucyvp18 says

    November 5, 2021 at 3:33 pm

    I would love to see the nutritional information on this recipe! I make it often, and my family loves it.

    Reply
  42. Anonymous says

    November 5, 2021 at 3:34 pm

    Can’t wait to try this. Trying to think of any sides that can also add that won’t ruin the flavor of the sauce, pearl onions, carrots? Have you tried any or is this typically enough without “extras”

    Reply
    • Diane Delia says

      January 18, 2023 at 2:06 am

      Mashed potatoes & smashed brussel sprouts!

      Reply
  43. What's Cookin Chicago says

    November 5, 2021 at 3:36 pm

    I have used Kikkoman low sodium soy, Silver Swan (filipino brand), and also GF tamari with delicious results!

    Reply
  44. What's Cookin Chicago says

    November 5, 2021 at 3:37 pm

    I found it's flavorful to stand on its own without many sides. Steamed white rice & kim chi are my go tos to serve with this!

    Reply

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