slow cooker Korean short rib stew is a flavorful, comforting dish perfect for a hands-off dinner.
The long cooking tenderizes the beef and melds the soy sauce, garlic, and ginger into a rich broth.
This recipe uses common Korean ingredients with simple steps to deliver a restaurant-quality stew at home.
Why You’ll Love This Recipe
- Slow cooking breaks down the short ribs making the beef tender and juicy.
- Soy sauce and Korean chili paste add deep umami and subtle heat without overpowering.
- A blend of aromatics like ginger and garlic infuses the broth with fresh, vibrant flavors.
Slow Cooker Korean-Style Short Rib Stew
This slow cooker Korean short rib stew delivers tender beef in a rich, umami-packed broth flavored with ginger, garlic, soy sauce, and aromatic spices.
- Prep time
- 20 minutes
- Cook time
- 300 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 3 pounds (1.4 kg) beef short ribs, cut into 2-inch pieces
- 1 medium yellow onion, sliced
- 6 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup (60 ml) soy sauce (use gluten-free if needed)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 4 cups (960 ml) beef broth
- 1 tablespoon sesame oil
- 2 green onions, sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- Salt and black pepper to taste
Instructions
- Prepare the Short Ribs Pat the short ribs dry with paper towels. Season them lightly with salt and black pepper.
- Combine Ingredients in Slow Cooker Place the short ribs, sliced onion, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, and beef broth into the slow cooker. Stir gently to combine.
- Cook the Stew Cover and cook on low for 5 hours or until the short ribs are very tender and easily pulled from the bone.
- Finish and Serve Remove the short ribs from the slow cooker and skim off any excess fat from the surface. Return the ribs to the broth. Stir in the sesame oil. Taste and adjust seasoning with salt and black pepper if needed.
- Garnish and Serve Ladle the stew into bowls and garnish with sliced green onions and toasted sesame seeds. Serve hot.
Helpful Tips
- For best results, brown the short ribs in a hot skillet before adding to the slow cooker to deepen the stew's flavor.
- Use low sodium soy sauce to control the saltiness of the stew.
- If you prefer a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew 30 minutes before the end of cooking; increase heat to high to thicken.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat on the stove until the stew reaches 165°F (74°C) before serving.
Do not refreeze cooked stew after reheating to ensure food safety.
Frequently Asked Questions
Can I use a pressure cooker instead of a slow cooker?
Yes, you can cook this stew in a pressure cooker for about 45 minutes under high pressure, but adjust liquid amounts to prevent burning.
Is gochujang spicy?
Gochujang is mildly spicy with a sweet and fermented flavor. You can adjust the amount to your heat preference or substitute with another chili paste.
Can I freeze this stew?
You can freeze the stew for up to 3 months. Cool it completely before freezing in airtight containers. Thaw overnight in the refrigerator before reheating.
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