Easy Korean Short Ribs – Slow Cooker Asian Food Favorite

Slow cooker Korean short ribs are an easy way to enjoy rich, savory Korean-inspired flavors without standing over the stove.

The slow cooker gently braises the beef until it becomes tender and deeply flavorful while the sweet and savory sauce thickens around the meat.

Here’s why this recipe works so well…

Slow cooking allows the ribs to slowly break down while absorbing garlic, ginger, soy sauce, and sesame flavors.

If you enjoy takeout-style meals made easy at home, you’ll also want to explore my full collection of Crock Pot Recipes for more hands-off dinners.

You can also browse my Crockpot Asian Recipes collection for more slow cooker meals inspired by Asian flavors.

Let’s break it down step by step.

Why You’ll Love These Crock Pot Korean Short Ribs

This recipe uses simple ingredients and a slow cooker to create deeply flavorful, fall-apart tender beef.

The sweet and savory sauce develops slowly as the ribs cook, creating a rich glaze that pairs perfectly with rice or vegetables.

Once you see how easy it is to make these short ribs at home, they’ll become a regular in your easy crockpot dinner rotation.

Ingredients for Korean Short Ribs

For the Short Ribs

• 3-4 pounds beef short ribs (flanken cut, about 1/2 inch thick)

For the Marinade

• 1 cup soy sauce
• 1/4 cup honey
• 1/2 cup brown sugar
• 1/4 cup sesame oil
• 1/4 cup rice wine (or mirin)
• 1 medium onion, grated
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• 1 teaspoon black pepper
• 1-2 teaspoons red pepper flakes (optional, for heat)

To make this recipe, you’ll want a 6-quart slow cooker and I also recommend using slow cooker liners for easy cleanup.

How to Make Slow Cooker Korean Short Ribs

In a large bowl, whisk together the soy sauce, honey, brown sugar, sesame oil, rice wine, grated onion, garlic, ginger, green onions, sesame seeds, black pepper, and red pepper flakes.

Place the short ribs in the slow cooker and pour the marinade over the meat, making sure the ribs are evenly coated.

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef becomes very tender.

About 20 minutes before serving, skim excess fat from the surface of the sauce if desired.

Serve the ribs over steamed rice and spoon the flavorful sauce over the top. Garnish with additional sesame seeds and sliced green onions.

If you enjoy bold slow cooker meals like this, you might also love my Slow Cooker Mongolian Beef, Slow Cooker Teriyaki Chicken, or Slow Cooker Sesame Chicken.

Slow Cooker Tips

For the best flavor, choose well-marbled beef short ribs. The fat melts during cooking and keeps the meat tender.

Avoid opening the lid during cooking, since this releases heat and can increase cooking time.

If you prefer a thicker sauce, remove the lid during the final 20–30 minutes of cooking so the sauce can reduce slightly.

For extra flavor, finish the dish with a squeeze of fresh lime juice or a drizzle of toasted sesame oil before serving.

And here’s how to turn it into a complete meal…

Serving and Storage Suggestions

When your short ribs are done, serve them with steamed rice and vegetables. A sprinkle of sesame seeds or chopped green onions adds a nice touch.

For added flavor, drizzle a bit of the cooking liquid over the dish. Another option is to serve them in a lettuce wrap with some spicy kimchi.

These combinations create a well-rounded meal, highlighting the savory taste of your Korean short ribs.

Best Dishes to Pair With

Serve Korean short ribs over steamed jasmine rice or sticky rice to soak up the flavorful sauce. Steamed broccoli, sautéed bok choy, or stir-fried snap peas make excellent vegetable sides.

For extra texture, top the ribs with sliced green onions, sesame seeds, or a quick cucumber salad for contrast.

Creative Leftover Ideas

Leftover Korean short ribs are perfect for rice bowls, lettuce wraps, or quick stir-fries.

Shred the meat and serve it over noodles with vegetables, or tuck it into wraps with crunchy slaw for an easy lunch the next day.

How to Store and Reheat Leftovers

Store leftover short ribs in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop or microwave with a splash of water or broth to loosen the sauce. You can also freeze the ribs for up to 3 months and thaw overnight in the refrigerator before reheating.

Follow my Asian Crock Pot Recipes board on Pinterest.