Korean Short ribs aren’t known for being cooked in the slow cooker but with the right sauce they make they’re perfect for it!
This recipe is all about the sauce. I really wanted to keep the sauce paleo, whole30, and low-carb. This recipe went through a lot of testing and it still might be tweaked over time but I’m finally happy with it to where I’m comfortable posting it. If you saw me recipe testing this on my one of my social media pages, thank you for your patience!
Before you pour the sauce into the slow cooker, taste it. If it needs more salt & pepper, add it. I used ground ginger but you can use fresh if you have it. I know it won’t look like there’s enough sauce when it’s ready to cook because the meat won’t fully be submerged. Trust me, it is.
If you can’t find the flat, thin, 1/4-inch thick Korean style short ribs, just use regular short ribs. If you do use the 1/4-inch short ribs – since they are sliced so thin, they won’t need as much time to cook as normal beef would in the slow cooker. Mine finished cooking after 2 hours on high.
I made this in my 6-quart slow cooker and there was plenty of room to double the recipe and use 4 pounds of meat.I sprinkled on sesame seeds as a garnish but that’s optional.Print
- 2 lbs Korean-style short ribs
- 2 green onion, sliced
- 1/2 cup low-sodium soy sauce or coconut aminos
- 1/4 cup water
- 3 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp ginger
- Pinch of salt & pepper
- In a small bowl, mix together sauce ingredients.
- Add korean short ribs to the slow cooker. Pour the sauce on top. Top with green onions.
- Cook HIGH 2-4, LOW 4-6.
This sauce can be used to cook poultry and even vegetables or you can even use it as a marinade.
What would you serve these korean short ribs with? Rice is the obvious answer whether it be cauliflower rice, regular rice, brown rice, etc.
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