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
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
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
- 1/2 cup dark brown sugar
- 1/2 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
- 1/4 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.4-6 pounds beef short ribs, 1 medium yellow 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.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, 1 Tablespoon ginger,, 1 teaspoon red pepper flakes
- 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.2 Tablespoons cornstarch, ¼ cup cold water
- 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.2-3 green onions, 1 teaspoon toasted sesame seeds
Talk about a meal that makes me smile! These short ribs look so tender and flavorful! A must make for me.
Thanks, Kathy! Nothing like super tender, slow cooked meat to make me happy either!
We have this at a local resutaurant and Ive always wanted to make them at home…. now I can. Your photos are simply stunning and I will absolutely be trying them over the weekend!
Yes, it’s one of my favorites to make at home! Thanks, Michele!
I love exploring new cuisines! I haven’t done too much with exploring Korean food yet. I will have to keep an eye out for some good veg options!
You could try these Korean Pancakes with Scallions! They are vegetarian! https://houseofnasheats.com/korean-pancakes-scallions-pajeon/
I love Korean BBQ and I love that this can be made in the slow cooker! Short ribs are simply amazing!
These are some next level short ribs! Love the flavors in the marinade and my goodness, they look so tender! This is such a fun idea you had, too, for a food blogger celebration of the Winter Olympics. (I can’t wait for the Games to start!) Will definitely try these recipes as we watch all of these amazing athletes from around the world compete!
I love Korean food and your beef short ribs look so delicious! I love using a slow cooker for delicious dishes just like this! What a fun idea about the food blogger winter games! These look so tender and delicious! Great recipe!
Can you use the flanken short ribs just the same?
Are these consider gluten free?
I love ribs, and if a meal can be made in a slow cooker then I’m in! These look so flavorful!
Such an amazing dish this is! Beef is always a favorite meal to me. I have to try it. Thank you for sharing. 🙂
These look tender, fall-apart delicious. I love short ribs and these look excellent
Looks so so yummy! Perfect for a Winter Games Opening Ceremony party!
My stomach started growling while I was reading your post and looking at these delicious looking photos. I think that making foods from different cultures, and using that food as a teaching opportunity with your kids, is a great idea. I love recipes like this that don’t require a lot of attention. I’ve printed this recipe and will be making it soon.
Thanks, Patti! Yes, I love introducing my kids to cultures through food! We take them on our travels too, but it’s a lot more affordable to explore through flavors when we can’t fly somewhere!
I’m skipping the takeout and making this easy dish at home! I love the sauce and that it can be made right in my slow cooker with little work.
Those ribs look fantastic! I can’t wait to break out my slow cooker for this recipe! Thanks!
YUM! I am always looking for new short rib recipes, and this sounds incredible! I love the idea of everyone contributing a food inspired by different countries – what a fun way to get into the spirit of the Winter Games! And what amazing prizes! I’ll have to check out IG!
What a great idea the food blogger winter games! And this dish would make my family happy! They too love ribs, especially when they fall off the bone… The Korean flavor gives such a nice touch!
Your short ribs look amazing. They look incredibly lean for short ribs. What a fun way to celebrate the Olympics — foods from different countries. I do have to admit I’m quite partial to any kind of ribs and the Asian flavor sounds very tasty.
Made these tonight. Only had 1.8 lbs of ribs so halted the recipe. Added 1/2 regular sesame and 1/2 toasted seasame oil. Meat was tender but not off the bone. Maybe our crockpot is too big. Sauce was AMAZING though.
Hello! Can I make this in Dutch oven? Maybe cook for 2 hours or so? Thanks
Absolutely!
This is really good. Thanks for sharing. It was so easy to make.
I made this exactly the way the recipe said to and it came out perfect. I will definitely will be making this again
Just wondering i am making these 2moro. Do they need to braised in a Dutch oven first or just put directly in the crock pot?
They can go straight into the crock pot without searing first.
What temperature would you cook this in an oven 200°F?
I had to scroll through my private messages to find this recipe! Thank-you, this is one of our most favorite meals.
I’m so glad you enjoy this one so much! It’s a family favorite here too!
when do you skim the fat?
My husband and I loved this dish and will definitely make many more times!!!
Easy, interesting…clear directions. Tasted great.
This was so delicious and easy to make. Paired it with cabbage and fennel seared. Wonderful flavors! Great recipe! Thanks!
This is the bomb!!
This is amazing. Truly. I saved all of the gravy (with all the little chunks of meat) added a little sour cream and made poutine. OMG.
THANK YOU.
That sounds incredible!
Tried and true. This is on permanent rotation in our home. Thanks for the recipe!
So happy to hear it!
I wish you would add a link to PRINT. I would love to keep this recipe in my Meals Binder on my counter. Thank you!
It’s there! Look right under the picture in the recipe card where it says “print”, “pin”, and “rate”. Glad you love the recipe!
this is for regular short ribs. NOT Korean short ribs.
It’s too late to change now but I wish that was pointed out
Just finished eating dinner.
I was worried about the fact that this recipe is for Short ribs and not Korean cut short ribs.
It really doesn’t matter. We loved it.
My only suggestion is to use low sodium soy sauce or cut back on the soy sauce on 4lbs.
Other than that. INCREDIBLE RECIPE
I always loved Korean Food…saw this one and making it tonight with white rice…it’s 5pm now Dec.20, 2022 I need to wait 1 more hour in a 4-6hrs high. can’t wait!
That last hour is the hardest because it starts smelling so good!
I don’t know why it’s too salty, I even replace the beef broth to Low sodium one..hhmmm…what I did I just out a tablespoon of white vinegar..yummmmmm thank you..
Try using a low sodium soy sauce. That’s where most of the salt in the recipe comes from.
This is one of my husband’s favourite meals now. It’s actually in the slow cooker for the third time since discovering this recipe! He loves the sauce so much that we have to keep the leftovers so he can have over rice. Thanks for sharing!
Absolutely delicious. Followed the recipe, but browned the ribs before putting them in crock pot. And I also added orange rind to the sauce. The sauce was so silky, rich and flavorful.
Just want to say that i’ve made this recipe a dozen times and it always comes out perfectly and it’s always a huge hit with the eaters!
Made it everyone loved it
Will be trying the recipe but wondering can you use frozen short ribs straight out of the freezer or does it need to be thawed first. If yes, is there time adjustment ended to account for the frozen state and how long?
Hi! Personally, I would put them in thawed. You can thaw the ribs overnight in the fridge. If you do want to try putting them in frozen, I would add an extra hour to cook time. I have also seen people cook on high for an hour and then turn it down to low for the remainder of the time. Either way, it will still turn out delicious. Enjoy!
Great flavours but the ribs I had were so so fatty. Would this work with any other cut of beef?
Hmm, that’s a good question. I haven’t tried it with other cuts, but I think the flavors would be good with flank steak or even a chuck roast.
Absolutely delicious! Huge hit in my home. Will for sure make again!
Easy recipe. On hand ingredients. Easycleanup. Great flavor. No modifications required
Hi!! could I add in a roast cut along with the short ribs too? thinking about making this for a larger party. thank you!
Yes, I don’t see why not as long as you have space!
I accidentally added horseradish instead of minced ginger. Is that okay – is there anything I can do to correct?
You’re probably okay. It won’t taste exactly right, but it also shouldn’t taste bad. Might even be a delicious variation!
Loved it! Flavor was great.
Amazing! Ribs were so tender. They were falling off the bone as I removed them from the slow cooker. Definitely adding this recipe to our rotation. Served with a Korean cucumber salad and Gochujang noodles.
Nowhere, did it ever say how much sesame oil? I guessed put about a tablespoon
Hi! Yep It’s 1 tablespoon of sesame oil. The recipe ingredients and measurements will always be at the end of the post. At the top there is a “jump to recipe” button you can push that will take you straight to the recipe.
Honest to god 10/10 recipe. The taste of it the next day as well, oh my god, chefs kiss!
Oh wow! That is so kind of you! Thanks for the great review!
This was amazing! I actually used a pressure cooker for 45 minutes (and a few more after the slurry). I wanted to try something other than the usual pot roast. Really great flavor, especially since the meat isn’t marinated in advance. I used 3/4 of the soy sauce, simply because I ran out lol. This would be great in some Asian style tacos, with cabbage, green onion, and cilantro! (I omitted onion here also)
Thanks for the great recipe!