Best Korean Style Short Ribs Crock Pot Recipes

KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS

Steps:

• Wash ribs and pat dry. Salt ribs liberally.
• Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
• Place browned ribs in a 3-quart slow cooker.
• Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
• Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

KOREAN STYLE SHORT RIBS (CROCK POT)

Steps:

• Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
• Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
• Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
• Serve over cooked rice.

INSTANT POT KOREAN STYLE SHORT RIBS

Steps:

• Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
• Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
• Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
• For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
• Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.

SLOW COOKER KOREAN ROAST (OR RIBS)

Steps:

• Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
• Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
• Cook roast on Low, turning once or twice, until tender, about 8 hours.

SLOW-COOKED KOREAN BEEF SHORT RIBS

Steps:

• Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
• Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
• Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.