The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Slow Cooker Korean Short Ribs come together quickly with little active prep time. The Korean-flavored marinade season these to perfection.
It costs approximately $26.95 to make these short ribs. The recipe makes six servings for about $4.49 per serving.
We love to add an American twist to these Korean-inspired Short Ribs by serving a couple of simple side dishes alongside them that complement the flavors nicely. Our favorites are our Caesar Salad Kit Hack and Corn Muffins. Or make our Pineapple Fried Rice for another delicious side dish.
Korean Short Ribs
As a busy mom juggling multiple responsibilities, finding delicious and budget-friendly meals is challenging. That’s where these Slow Cooker Short Ribs come in as a lifesaver! These melt-in-your-mouth ribs flavors will impress your family without breaking the bank. Imagine tender, succulent meat that falls off the bone, infused with a rich and savory marinade.
The slow cooker allows the flavors to develop and intensify, resulting in satisfying and economical. Short Ribs are a budget-friendly option as they are a more affordable cut of meat. Cooking them in the crockpot on slow and low creates tender and flavorful meat.
The combination of sweet and savory flavors leaves your taste buds craving more. In addition, the homemade marinade made with soy sauce, garlic, ginger, and other spices seeps into the meat during the slow cooking process. With a bit of prep time and the convenience of a slow cooker, busy parents can serve up a crowd-pleasing meal that will have everyone asking for seconds!
Ingredients & Estimated Cost:
- 1 cup soy sauce – $0.80
- ¾ cup water – $0.00
- ¾ cup light brown sugar – $0.34
- ½ cup diced yellow onion – $0.52
- ¼ cup rice vinegar – $0.46
- 3 Tablespoons minced garlic – $0.63
- 1 Tablespoon ginger – $0.33
- 1 Tablespoon sesame oil – $0.10
- 1 Tablespoon ground black pepper – $0.15
- ¼ teaspoon crushed red pepper – $0.01
- 3 pounds Korean-style short ribs – $23.52
- 1 Tablespoon green onions – $0.03
- 1 teaspoon sesame seeds – $0.06
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in May 2023.
How To Make Slow Cooker Korean Short Ribs
***For complete recipe instructions, see the recipe card below.
- First, mix the soy sauce, water, brown sugar, onion, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes in the slow cooker.
- Then, add in the short ribs and spoon the sauce over them.
- Cook the ribs on low for six hours or high for four hours.
- Finally, serve the ribs over rice and garnish with green onions and sesame seeds.
Korean Short Ribs Recipe Variations and Substitutions
Remember to adjust the cooking time and temperature depending on the protein and ingredients you use. Experimenting with these variations and substitutions will allow you to create a personalized version of slow cooker Korean short ribs that suits your taste preferences or dietary needs.
- Spicy Gochujang: Add gochujang paste or red pepper flakes to make the dish spicier.
- Honey Soy: Add a few tablespoons of honey and reduce the amount of brown sugar for a different flavor profile.
- Garlic Ginger: Increase the amount of minced garlic and ginger for a stronger aromatic taste.
- Meat: Instead of beef short ribs, you can use pork ribs, beef chuck roast, or boneless chicken thighs for a different twist.
- Vegetarian/Vegan: Substitute the meat with seitan or tofu. Add more vegetables like mushrooms, carrots, and bell peppers.
- Low-Sodium: Reduce the amount of soy sauce and use low-sodium soy sauce or tamari. Alternatively, replace some of the soy sauce with vegetable or mushroom broth.
- Gluten-Free: Substitute regular soy sauce with gluten-free soy sauce or tamari.
- Sesame Oil: Add a teaspoon or two of toasted sesame oil to enhance the nutty flavor at the end of cooking.
- Citrus Zest: Add the zest of an orange or lime to the cooking liquid for a citrusy twist.
- Fresh Herbs: Sprinkle chopped green onions, cilantro, or toasted sesame seeds as a garnish for added freshness and texture.
SERVE: Serve the ribs over rice with a sprinkle of green onion and sesame seeds.
STORE: Store in an airtight container in the refrigerator for up to five days.
FREEZE: Transfer the ribs to a freezer-safe container or zipper-top bag once cooled. Freeze for up to three months.
DEFROST: Defrost overnight in the refrigerator.
REHEAT: To reheat short ribs, preheat your oven to 325°F, place the ribs in an oven-safe dish, cover tightly with foil, and bake for about 20-30 minutes or until heated through.
The flanken-style ribs are a strip of beef cut across the bone from the chuck end of the short ribs. This is not the common rib, a thick slice of bone in the rib. Instead, this is a thin strip of beef about 8 to 10 inches long, cut about ½ inch thick. This helps the ribs cook quickly.
Yes, you can overcook short ribs, resulting in mushy ribs instead of the tender, melt-in-your-mouth ribs we are going for.
The ribs do not have to be submerged in the marinade. Instead, set the ribs in the marinade and then spoon it over the ribs. The steaming process while cooking the ribs in the slow cooker helps create tender bites of meat.
Get Kids Involved
Ages 2-3: Let them help with serving the dish. Once the ribs are ready, they can scoop the rice, arrange them on a plate, and then garnish with sesame seeds and green onions.
Ages 4-5: Use this opportunity to teach them about Korean culture and cuisine. Show them photos or videos of Korea, explain the ingredients and flavors used in Korean cooking, and share any stories about your experiences with Korean food. We have found that when our children know about the culture, they are more likely to be excited to try new foods.
Ages 6-8: Have them assemble the ingredients in the slow cooker. They can help mix the marinade, put it in the slow cooker, and spoon it over the ribs. This can be a fun, hands-on activity that lets them see how all the ingredients come together.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
- Buy in Bulk or on Sale: Look for sales or discounts at your local grocery store or butcher shop. Consider buying more short ribs when they’re on sale and freeze what you do not immediately need for future use.
- This recipe saves money by making your own marinade instead of buying pre-made marinades. Making your own marinade allows you to control the ingredients and adjust the flavors to your liking while saving money.
- Purchase Store Brands: When shopping for ingredients like soy sauce, sesame oil, and spices, try store-brand options, which are often more budget-friendly than name brands. Check the ingredient list to ensure they meet your quality standards.
More Slow-Cooker Recipes
- Machaca Burritos
- Meatball Stroganoff (Slow Cooker)
- Crockpot Crack Chicken – Cheesy Ranch Bacon Chicken
- Crockpot Lasagna Soup
- Slow Cooker Pot Roast
- Crockpot Cranberry Meatballs
- Slow Cooker Chicken Gnocchi Soup – an Olive Garden Copycat recipe
- Crock Pot White Chicken Chili
- Mom’s Crockpot Broccoli Casserole
- Slow Cooker Pulled Pork
Slow Cooker Short Ribs (Korean Style)
- slow cooker
- Measuring cups and spoons
- Liquid measuring cup
- mixing spoon
- 1 cup soy sauce
- ¾ cup water
- ¾ cup light brown sugar
- ½ cup diced yellow onion
- ¼ cup rice vinegar
- 3 Tablespoons minced garlic
- 1 Tablespoon ginger minced
- 1 Tablespoon sesame oil
- 1 Tablespoon ground black pepper
- ¼ teaspoon crushed red pepper
- 3 pounds Korean-style short ribs or Flanken style ribs
- 1 Tablespoon thinly sliced green onion
- 1 teaspoon sesame seeds
- Add the soy sauce, water, brown sugar, onion, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes to the slow cooker and combine.
- Place the short ribs in the sauce, spooning some sauce over the ribs.
- Place the lid tightly on the slow cooker and set it on high for 4 hours or low for 6 hours.
- Serve the ribs over rice with a sprinkle of green onion and sesame seeds.
- The flanken-style ribs are a strip of beef cut across the bone from the chuck end of the short ribs. This is not the common rib, a thick slice of bone in rib. Instead, this is a thin strip of beef about 8 to 10 inches long, cut about ½ inch thick. This helps the ribs cook quickly.
- You can make the sauce and marinate the ribs in the refrigerator for 2 hours before adding everything to the slow cooker. This will add a lot of flavors, but it isn’t necessary.
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