These set-it-and-forget-it Slow cooker Korean Beef Short Ribs are super easy with only 10 minutes of actual prep work so you can have dinner ready when you walk in the door! The savory, tender meat marinates in the delicious broth for a super flavorful experience!
Fall off the bone tender Kalbi
Craving some delicious Korean-inspired flavors but feeling limited on time? These slow cooker Korean short ribs have all the umami deliciousness with minimal effort for a tasty, easy dinner that is guaranteed to be a refreshing change from your regular weeknight dinner routine. Traditional Kalbi is grilled, but the slow cooker does a great job of giving very similar flavors while making sure the short ribs are extra tender and juicy.
We are big fans of ribs at our house and these slow cooker Korean beef short ribs (known as Kalbi in Korea) are some of the easiest, most delicious ones ever!
If you are looking for some other delicious Korean recipes, you should check out my Bulgogi (Korean Beef Tacos), Hotteok (Korean Sweet Pancakes), and Pajeon (Korean Pancakes with Scallions)!
What is Kalbi Beef?
Kalbi beef is a popular Korean dish made from marinated beef short ribs. The meat is typically marinated in a flavorful mixture that includes soy sauce, sugar, sesame oil, garlic, and other seasonings, then grilled or broiled to create a savory, slightly sweet, and tender dish often served as a barbecue or grilled delicacy.
Korean Short Rib Recipe ingredients
- Beef Short Ribs
- Soy Sauce
- Beef Broth
- Rice Vinegar
- Dark Brown Sugar
- Black Pepper
- Sesame Oil
- Garlic Cloves
- Onion
- Fresh Ginger
- Red Pepper Flakes
- Cornstarch
- Green Onions
- Toasted Sesame Seeds
How to Cook Short Ribs
- Prep. Pat the meat dry and thinly slice the onions. Arrange the short ribs in the bottom of a slow cooker, then sprinkle with the thinly sliced onion.
- Make sauce. Mix the soy sauce, beef broth, rice vinegar, brown sugar, black pepper, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl, then pour over the short ribs and onions.
- Cook. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
- Thicken sauce. When almost ready to serve, whisk the cornstarch into the cold water and pour into the slow cooker, stirring to combine with the sauce and juices from the meat. Cover and cook another 20 minutes, until the liquid has thickened slightly.
- Plate. Remove the ribs from the slow cooker and transfer to a serving platter. Sprinkle with the sesame seeds and green onions. Use a fat separator to remove the fat from the cooking liquid, then serve alongside white rice and the short ribs to be drizzled over the meat and rice.
And if you love ribs, you might also want to check out these brown sugar & honey smoked baby back ribs.
How to serve this Kalbi Short Ribs Recipe
Serve with traditional Korean side dishes like kimchi (fermented vegetables), pickled vegetables, steamed rice, lettuce leaves for wrapping, and ssamjang (a spicy paste). These sides complement the rich flavors of the Kalbi beef and offer a variety of textures and tastes. We also love gochujang (spicy red pepper paste) with our kalbi beef.
How to store Korean Ribs
Store any leftovers in the fridge in an airtight container for up to 4 days. Reheat in an oven or the microwave before serving.
Korean Short Rib Recipe FAQs
Beef short ribs come from the plate cut, while spare ribs (also known as beef back ribs) come from the cow's rib section. Short ribs are typically braised or cooked in a slow cooker, while the longer spare ribs can be barbecued, roasted, braised or grilled.
The primary difference between Korean short ribs (Galbi or Kalbi) and regular short ribs lies in the cut and preparation method. Korean short ribs, known as Galbi or Kalbi, are thinly sliced beef short ribs across the bone, resulting in thin strips of meat with small sections of bone. They are often cut across the bone, creating a long, thin piece of meat with several small, circular sections of bone. Traditional short ribs, on the other hand, are typically cut into larger chunks with a thick piece of bone. Korean short ribs are also often marinated in a sweet and savory sauce, typically containing ingredients like soy sauce, sugar, sesame oil, garlic, and sometimes fruits like pear or apple. This marinade infuses the meat with rich flavors before grilling or cooking. Regular short ribs may or may not be marinated and are often cooked in various ways, including braising, grilling, or slow cooking.
Korean short ribs, when prepared correctly, are usually tender and flavorful due to the marination process. However, overcooking or improper preparation can make them chewy. Properly cooked and marinated Korean short ribs should be tender and delicious.
Korean short ribs, or Galbi/Kalbi, are typically cooked to at least medium doneness due to the marination process and the nature of the cut, which includes bone. But cooking them beyond medium-rare is common, especially in this slow cooker approach, due to the desired tenderness and flavor development from the marinade.
More Slow Cooker Recipes For Busy Nights
- Slow Cooker Tuscan White Bean Soup
- Slow Cooker French Dip Sandwiches
- Crock Pot Mississippi Pot Roast Sandwiches
- Slow Cooker Creamed Corn
- Crock Pot Pork Green Chili
- Slow Cooker Cuban Mojo Pork
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Korean Short Rib Recipe (Kalbi Crockpot)
Ingredients
- 4-6 pounds beef short ribs
- 1 cup soy sauce
- 1 cup beef broth
- 2 Tablespoons rice vinegar
- ½ cup dark brown sugar
- ½ Tablespoon black pepper
- 1 Tablespoon sesame oil
- 5 cloves garlic, minced
- 1 Tablespoon ginger, minced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon red pepper flakes (optional) or 2 tablespoons Gochujang
To finish
- 2 Tablespoons cornstarch
- ¼ cup cold water
- 2-3 green onions, sliced on the diagonal into 1-inch pieces for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Arrange the short ribs in the bottom of a slow cooker, then sprinkle with the thinly sliced onion.
- Mix together the soy sauce, beef broth, rice vinegar, brown sugar, black pepper, sesame oil, garlic, ginger, and red pepper flakes, then pour over the short ribs.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
- When almost ready to serve, whisk the cornstarch into the cold water and pour into the slow cooker, stirring to combine with the sauce and juices from the meat. Cover and cook another 20 minutes, until the liquid has thickened slightly.
- Remove the ribs from the slow cooker and transfer to a serving platter. Sprinkle with the sesame seeds and green onions. Use a fat separator to remove the fat from the cooking liquid, then serve alongside white rice and the short ribs to be drizzled over the meat and rice.
No measurements for ingredients were provided. What are they, please.
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