Emulsifier Free Crockpot Korean Short Ribs
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Learn more →Ingredients
4 servings
For the ribs
- 3 lbs bone-in beef short ribs (english cut, about 2-inch pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the sauce
- ½ cup soy sauce
- ⅓ cup brown sugar, packed
- ¼ cup low-sodium beef broth
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 tbsp gochujang (korean chili paste)
- 1 asian pear or bosc pear, peeled and grated
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the short ribs dry with paper towels and season all over with the kosher salt and black pepper. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Sear the ribs in a single layer, working in batches if needed, for 2–3 minutes per side until deeply browned on all sides. Transfer the seared ribs to the slow cooker insert.
- 2
In a small bowl, whisk together the soy sauce, brown sugar, beef broth, rice vinegar, sesame oil, grated ginger, minced garlic, gochujang, and grated pear until the sugar is dissolved and the mixture is uniform. Pour the sauce over the ribs in the slow cooker, turning the ribs once to coat.
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