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 crockpot cuisine is one I haven’t cooked in awhile so tonight we took our tastebuds to the deliciousness of Crockpot Short Ribs or 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.
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. Then, 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.
What is a Korean-style Short Ribs or Galbi
Korean-style short ribs (also known as galbi) are a traditional Korean dish made by marinating beef ribs. It is a mixture of soy sauce, sugar, garlic, ginger, and other seasonings, then grilling or baking them. When made with a crockpot, the ribs are slow-cooked in the marinade, resulting in tender, flavorful meat. Some variations may also include additional ingredients such as pear juice, sesame oil, or rice wine. The slow cooking process helps to infuse the meat with the flavors of the marinade. The tender meat is often served with rice and other sides.
Korean Style Short Ribs
recipe adapted from Blisstree
Crockpot 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
How To Make Crockpot Short Ribs
- Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.
- Place ribs in a 5-quart slow cooker and pour sauce over.
- Cover and cook on high for 4 hours or on low for 6-8 hours.
- Remove ribs from crockpot. 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.
Benefits of Making Crockpot Short Ribs
There are some of the benefits of making Korean Style Short Ribs with a crockpot.
Convenience
One of the main benefits of using a crockpot to make Korean-style short ribs is the convenience it offers. Simply prepare the ingredients, place them in the crockpot, and let it do the cooking for you. You don’t have to spend time monitoring the cooking process or worrying about the ribs drying out. It makes it an ideal cooking method for busy individuals.
Slow Cooking
Korean-style short ribs are best cooked slowly to break down the connective tissue and make the meat tender. A crockpot is the perfect appliance for slow cooking. It maintains a low, consistent temperature over several hours, allowing the flavors of the marinade to fully penetrate the meat.
Flavor Infusion
The slow cooking process in a crockpot allows for a full infusion of flavor into the meat. It results in a rich, delicious taste. The marinade is fully absorbed into the meat, making each bite packed with flavor.
Easy Clean-Up
Cleaning up after cooking can often be a chore, but with a crockpot, it’s a breeze. Most crockpots have removable insert pots that are dishwasher safe, making cleanup quick and easy.
Large Portions
Crockpots are great for making large portions of food, making them ideal for serving a crowd. Whether you’re cooking for a family gathering or a dinner party, you can easily double or triple a recipe for Korean-style short ribs to feed a large group of people.
In conclusion, using a crockpot to make Korean-style short ribs is a convenient, flavorful, and time-saving way to enjoy this dish. The slow cooking process, full flavor infusion, and ease of clean-up make it a popular cooking method for many individuals. If you are considering using a crockpot to make Korean Style Short Ribs, it may be the way to go depending on your culinary skill level, tools, and other related factors.
Tips in Making Crockpot Short Ribs
There are some important things to keep in mind when making Korean-style short ribs in a crockpot
Size of the Crockpot
It’s important to consider the size of the crockpot when making Korean-style short ribs. You want to make sure that there is enough room in the crockpot for the ribs to cook evenly. Do not overcrowd it. If your crockpot is too small, the ribs may overlap and prevent the marinade from fully circulating. It results in uneven cooking and a less flavorful outcome.
Liquid Level
It’s essential to maintain the appropriate liquid level in the crockpot to ensure that the ribs cook evenly and don’t dry out. You can add a mixture of the marinade and broth or water to the crockpot to achieve this. Adding too little liquid will result in dry, overcooked ribs, while adding too much liquid can dilute the flavor of the marinade.
Temperature Control
Cooking Korean-style short ribs in a crockpot requires low heat for a longer period of time. This slow cooking method helps to break down the connective tissue in the meat. It results in a tender and flavorful final product. Cooking the ribs on high heat can result in tough, chewy meat.
Avoid Removing the Lid
To maintain consistent heat and cooking, it’s important to avoid removing the lid of the crockpot during cooking. Every time you remove the lid, heat escapes, and you extend the cooking time . If you need to check on the ribs, simply peek through the glass lid.
Adjust Seasoning
Once the ribs are fully cooked, you can adjust the seasoning to your liking. You may want to add more soy sauce, sugar, or other seasonings to taste. Be mindful not to overpower the flavors of the marinade by adding too much seasoning.
By following these guidelines, you can ensure that your Korean-style short ribs come out perfectly tender. Also, it will be flavorful every time you make them in a crockpot.
Frequently Asked Questions (FAQs)
The cooking time for Korean-style short ribs in a crockpot is dependent on several factors, including the size and thickness of the ribs, the heat setting of the crockpot, and personal preference for the level of tenderness desired. It is recommended to cook the ribs on low for 6-8 hours to ensure that the meat becomes tender and flavorful. If you prefer a more tender rib, you can cook it for an additional hour or two.
Yes, you can use bone-in short ribs in place of boneless, but keep in mind that the cooking time may need to be adjusted. Bone-in ribs are denser than boneless ribs and therefore may take longer to cook in the crockpot and become tender. A good rule of thumb is to add an additional hour of cooking time for each pound of bone-in ribs used.
Definitely! Marinating the ribs overnight will help to enhance the flavor of the meat by allowing it to absorb the flavors of the marinade. To do this, mix the marinade ingredients in a large bowl, add the ribs, and let it marinate in the refrigerator for at least 4 hours or overnight. In the morning, transfer the ribs and marinade to the crockpot and start cooking. This way, the flavors of the marinade will be fully absorbed by the time the ribs are ready to be served.
Korean Style Short Ribs [Crockpot]
Korean-style short ribs (also known as galbi) are a traditional Korean dish made by marinating beef ribs. It is a mixture of soy sauce, sugar, garlic, ginger, and other seasonings, then grilling or baking them. When made with a crockpot, the ribs are slow-cooked in the marinade, resulting in tender, flavorful meat. Some variations may also include additional ingredients such as pear juice, sesame oil, or rice wine. The slow cooking process helps to infuse the meat with the flavors of the marinade. The tender meat is often served with rice and other sides.
- Total Time: 6-8 hours
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
Instructions
- Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.
- Place ribs in a 5-quart slow cooker and pour sauce over.
- Cover and cook on high for 4 hours or on low for 6-8 hours.
- Remove ribs from crockpot. 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.
- Cook Time: 6-8 hours
Nutrition
- Calories: 1753 kcal
- Sugar: 19.9 g
- Sodium: 923.1 mg
- Fat: 142.6 g
- Saturated Fat: 60.4 g
- Carbohydrates: 55.1 g
- Fiber: 1.9 g
- Protein: 58.7 g
- Cholesterol: 287.3 mg
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.
Seriously, wow. I wish I was having these ribs for dinner!
Will make this for sure!
Yum! Made'em last night!
How would you modify the recipe for cooking without a slow cooker? I don't have one.
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.
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!
Do you really mean a head of garlic or just a clove? It's a big difference!
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.
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
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!
Super delicious! This has become my go to rib recipe. The marinade works well for pork shoulders and butts too! Thank you for sharing. God’s blessings!
Honestly, you do not have to brown them first!
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!!
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.
Can I make this with beef short ribs cut with no bone? If so, how many lbs. of meat do I need?
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.)
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!
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
How many does this feed
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!
They are in my crockpot as well! Perfect for this cloudy, Fall, indoor day. But, I must wait until 9 PM to eat them!
In my crockpot now! Hope they turn out good!
Awesome! I love food!
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!
I featured these on my blog this morning at https://ascrapoftime.blogspot.com/.
I have made them for my family a couple of times now, and we all love them!
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made this with white tail short ribs in a slow cooker. delicious.
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.
So many great recipes, so little time!
I love ribs!
Yummy
I purchase minced garlic in bulk…so how does this translate into tablespoons?
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!
Ever make this in the IP? Short on time, but want a yummy dinner! Suggestions on time appreciated 🙂
Yes- here is the IP version: https://www.whatscookinchicago.com/2017/01/instant-pot-korean-style-short-ribs.html
Made this for Sunday dinner, and so did several of my FB friends. SO SO good. Thank you for this!
Made this tonight using boneless short ribs, was delish, wife raved about it. Served with jasmine rice. Will certainly make again.
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.
Do you have to use rice vinegar?
Do you have to use rice vinegar?
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.
Pinned! Looking forward to trying them soon.
I would love to see the nutritional information on this recipe! I make it often, and my family loves it.
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”
Mashed potatoes & smashed brussel sprouts!
I have used Kikkoman low sodium soy, Silver Swan (filipino brand), and also GF tamari with delicious results!
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!
Beyond INCREDIBLE & EASY! FYI! Doubled garlic & ginger! Know your slowcooker! I cooked on high 6 hrs! Served with mashed potatoes & smashed brussel sprouts! “The crowd went wild!” TRUST ME! SO IMPRESSIVE & DELICIOUS!
Hi, Diane Delia! Cool, I’m going to cook it for this dinner night and try it with mashed potatoes and Brussels sprouts. Share a photo of your delicious food, and let’s see those mouthwatering short ribs.