Korean Style Short Ribs [Crockpot] | What's Cookin' Chicago (2024)

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

1. Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.
2. Place ribs in a 5-quart slow cooker and pour sauce over.
3. Cover and cook on high for 4 hours or on low for 6-8 hours.
4. 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)

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