Slow-Cooked Korean Short Ribs

Slow-Cooked Korean Short Ribs is a dish that fills the kitchen with a mouthwatering smell. The ribs slowly cook in a rich, flavorful sauce that combines soy sauce, brown sugar, garlic, and ginger. As the hours go by, the meat becomes incredibly tender, falling off the bone with every bite. The slow cooking method brings out the deep flavors of the marinade, and the result is nothing short of delicious. If you’re craving a comforting, hearty meal, Slow-Cooked Korean Short Ribs are the answer.

Perfect for Family Gatherings

One of the best things about Slow-Cooked Korean Short Ribs is that they are perfect for family gatherings or casual get-togethers. The dish is easy to prepare and doesn’t require a lot of attention while it cooks. You can set it up in the morning and let it cook slowly all day, so it’s ready by dinner. When served with steamed rice and a side of kimchi or vegetables, Slow-Cooked Korean Short Ribs create a meal that everyone will enjoy. It’s a dish that feels like a celebration, even on a regular weeknight.

A Balanced Sweet and Savory Flavor

What makes Slow-Cooked Korean Short Ribs so irresistible is the balance of sweet and savory flavors. The brown sugar adds a touch of sweetness that complements the salty soy sauce perfectly. The garlic and ginger bring a warm, aromatic depth to the dish, making each bite exciting. The result is a complex, yet comforting flavor profile that feels like a hug in every mouthful. For those who enjoy a bit of heat, you can add red pepper flakes for a spicy kick, taking the flavors of Slow-Cooked Korean Short Ribs to the next level.

The Ultimate Comfort Food

After hours of slow cooking, the ribs become incredibly tender and infused with the savory marinade. Slow-Cooked Korean Short Ribs are the ultimate comfort food, providing a rich, hearty meal that warms you from the inside out. Whether you’re cooking for a special occasion or just a cozy weeknight dinner, this dish is sure to impress. With minimal effort and maximum flavor, Slow-Cooked Korean Short Ribs are bound to become a new family favorite.

Chef’s Notes- Slow-Cooked Korean Short Ribs

• Soaking the Black Beans: Soak the black beans for at least 12 hours to ensure they cook evenly and soften properly. If you’re short on time, you can use canned black beans, but be sure to drain and rinse them before use.
• Achieving the Perfect Dough: When mixing the glutinous rice flour with the soaked black beans, add water gradually to avoid a watery dough. The dough should be smooth and firm but not too dry. If it’s too sticky, add a little more rice flour.
• Steaming the Rice Cakes: Use a large cotton cloth to line the steamer. This prevents the rice cake dough from sticking to the steamer and helps in easy removal. Ensure the steamer has enough space for the dough to expand as it cooks.
• Chestnuts and Jujubes: Cook the chestnuts on medium heat to get them tender and caramelized. Keep an eye on the caramelization, as it can quickly go from golden to burnt. For the jujubes, make sure they’re cut into small, manageable pieces for even distribution throughout the rice cakes.
• Syrup Consistency: The syrup should be thick but not sticky. Stir continuously to prevent burning. Once cooled, it will thicken further, so don’t worry if it seems slightly runny when hot.
• Garnishing: After steaming, garnish the rice cakes with extra pine nuts or chopped chestnuts for added texture and a nice visual appeal. This gives your dish a professional, polished look.
• Freezing and Storing: These rice cakes freeze well. Wrap each rice cake individually in plastic wrap and store in a freezer bag. They can last up to a month. When ready to enjoy, thaw at room temperature or gently steam for a few minutes to reheat.

Slow-Cooked Korean Short Ribs

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

Prep time

30

minutes

Cooking time

9

hours 

Calories

700

kcal

Total time

9

hours 

30

minutes

Indulge in the rich flavors of Korea with this Slow-Cooked Korean Short Ribs recipe! Perfectly braised to tenderness in a savory sauce, these galbijjim offer a delightful blend of sweet and savory notes that will elevate any meal. Whether you’re a seasoned home cook or just starting your culinary journey, this easy and affordable recipe ensures a satisfying and impressive dish every time. Gather your family around and enjoy the heartwarming goodness that this popular Korean favorite brings to your table. Get ready to savor every bite!

Ingredients

• Proteins

• 3 to 4 pounds beef short ribs trimmed of excess fat

• Produce

• 1/2 medium onion roughly chopped

• 1 to 2 carrots sliced into large pieces

• 1/2 medium Asian pear bosc pear, or apple, diced

• 6 ounces Korean radish cubed (optional)

• Aromatics

• 7 to 8 garlic cloves

• 3 to 4 slices of fresh ginger approximately 1-inch each

• Mushrooms

• 3 to 4 shiitake mushrooms rehydrated and quartered (optional)

• Liquids & Sauces

• 1/2 cup soy sauce

• 1/4 cup rice wine or dry white wine

• 4 tablespoons honey or sugar, adjusted to taste

• Black pepper to taste

• 1 tablespoon sesame oil

• Garnishes

• 2 to 3 scallions chopped

• Alternative Ingredients:

• Beef short ribs: Lamb short ribs or pork spareribs

• Pear: Apple or pineapple

• Korean radish: Daikon or regular radish

• Shiitake mushrooms: Button or cremini mushrooms

• Soy sauce: Tamari gluten-free or coconut aminos

• Rice wine: Dry white wine or mirin

• Honey: Maple syrup or agave nectar

• Scallions: Regular green onions or chives

Directions

• Preparing the Ribs – Begin by removing any excess fat from the beef short ribs. Rinse them thoroughly under cold water and let them soak in cold water for about 30 minutes to eliminate any excess blood. After soaking, drain or pat the ribs dry with paper towels to ensure they brown properly during cooking.
• Chopping Ingredients – While the ribs are soaking, prepare your vegetables and fruit. Cut the onion, carrots, and pear into large, approximately 1-1/2-inch pieces to ensure even cooking. Cube the radish and quarter the rehydrated shiitake mushrooms if using.
• Assembling the Slow Cooker – Place the rinsed ribs, chopped vegetables, and pear into the slow cooker. In a separate bowl, combine the soy sauce, rice wine, honey (or sugar), and pepper to create the braising sauce. Pour the sauce over the meat and vegetables, tossing everything to ensure even coating.
• Cooking Process – Cover the slow cooker and set it to cook on high for 6 to 7 hours or on low for 9 to 10 hours, depending on your schedule and desired tenderness. If possible, flip the ribs halfway through the cooking time to ensure even flavor infusion. Optional: for a richer flavor, sear the ribs in a hot pan before adding them to the slow cooker.
• Final Touches – Once cooked, stir in the chopped scallions and sesame oil to enhance the dish’s flavor. To serve, remove the ribs and vegetables, strain the cooking liquid to remove excess fat, and pour the sauce over the ribs. Serve hot with rice for a complete meal. Optional: simmer the sauce on the stovetop to thicken if desired.

Equipment

• slow cooker
• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• colander

Notes

• For the most flavorful ribs, sear them in a hot pan before adding them to the slow cooker. This adds an extra depth of flavor to the dish. Serve the braised short ribs alongside steamed jasmine rice or mashed potatoes to soak up the delicious sauce. For a complete Korean meal, pair with kimchi and a fresh cucumber salad. Feel free to add vegetables like baby potatoes or bell peppers for added variety. If you prefer a thicker sauce, remove the ribs once cooked and simmer the liquid on the stovetop until it reaches your desired consistency.

Nutrition Facts

• Calories: 700kcal
• Fat: 40g
• Saturated Fat: 15g
• Cholesterol: 150mg
• Sodium: 1200mg
• Potassium: 700mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 20g
• Protein: 50g
• Vitamin A: 1000IU
• Vitamin C: 10mg
• Calcium: 100mg
• Iron: 4mg

FAQ-  Slow-Cooked Korean Short Ribs

Can I use pork or lamb ribs instead of beef short ribs?

Yes, you can substitute beef short ribs with lamb short ribs or pork spareribs. Keep in mind that cooking times may vary slightly, with lamb potentially needing a bit less time in the slow cooker.

What if I don’t have a slow cooker?

You can make this dish in a Dutch oven or a heavy pot. Follow the same steps to sear and assemble the ingredients, then cover and cook on the stovetop or in the oven at 300°F (150°C) for 3-4 hours, or until the meat is tender.

Can I make this recipe ahead of time?

Absolutely! You can prepare the dish a day ahead and refrigerate the cooked short ribs. Reheat them gently in the sauce the next day. The flavors will intensify and the dish will be even more delicious.

What can I substitute for Korean radish?

If you can’t find Korean radish, you can use daikon radish or regular radish. Both will offer a similar texture and mild flavor that pairs perfectly with the sweet-savory braising liquid.

Can I freeze the leftovers?

Yes, this dish freezes well! After cooking, allow the short ribs and sauce to cool, then store them in an airtight container for up to 2-3 months. Reheat on the stove over low heat until warmed through.