Description
Tender, succulent Korean short ribs made effortlessly in a slow cooker, perfect for family dinners.
Ingredients
Scale
- 2 lbs beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Whisk together until smooth, creating a sweet and savory marinade.
- Place the beef short ribs in the slow cooker and pour the marinade over them, ensuring all the meat is well coated.
- Cover the slow cooker and set it to cook on low for 6-8 hours.
- Once the cooking time is up and the ribs are tender, serve them over a bed of rice topped with green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can also freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg