Craving those incredible, melt-in-your-mouth Korean short ribs but don’t want to stand over a grill? Your slow cooker is the answer! This recipe delivers that signature spicy, savory, and slightly sweet flavor profile that makes Korean ribs so irresistible. The magic is in the sauce, which uses a whole Asian pear for natural sweetness and tenderizing power, keeping the dish wonderfully low-carb. Just set it, forget it, and come back to the most tender ribs imaginable. For this recipe, you’ll want to break out your large slow cooker to ensure everything fits perfectly.
Ingredients
• 4 lbs / 1.8 kg beef short ribs, English cut (2- to 3-inch lengths)
• 1 cup / 150 g cubed peeled Daikon radish
• 1 tbsp dried minced garlic
• 1½ tbsp Korean chile flakes (gochugaru)
• Salt and ground black pepper, to taste
• 1 medium onion, cut into wedges
• 1 (2-inch / 5 cm) piece fresh ginger, thinly sliced
• 1 Asian pear, peeled, cored, and cubed
• ¼ cup / 60 ml rice vinegar
• 2 tbsp soy sauce or tamari
• 2 tbsp sesame oil
Instructions
1. Prep the Ribs: Place the short ribs in a large bowl and cover with cold water. Let them soak for 30 minutes to draw out impurities. Drain, rinse well, and pat completely dry with paper towels.
2. Layer the Slow Cooker: Arrange the cubed daikon radish on the bottom of a large slow cooker. Place the soaked and dried ribs on top of the radish. Season generously with the minced garlic, Korean chile flakes, salt, and pepper.
3. Make the Sauce: In a food processor, combine the onion wedges, sliced ginger, and cubed Asian pear. Pulse until finely chopped. Add the rice vinegar and process until the mixture is a nearly smooth purée.
4. Combine and Cook: Pour the puréed sauce evenly over the ribs in the slow cooker. Drizzle the soy sauce and sesame oil over everything. Cover and cook on LOW for 7 to 9 hours, or until the meat is fork-tender and falling off the bone.
Nutritional Information
• Per Serving: 934 Calories ★ 86g Fat (83%) ★ 3g Net Carbs (1%) ★ 34g Protein (15%)
Pro Tips
• For authentic flavor, use Korean chile flakes (gochugaru), which are milder and fruitier than standard red pepper flakes. If unavailable, substitute with regular chili powder and a pinch of red pepper flakes.
• This recipe uses the thick, English cut of short ribs. If you use the thinner, cross-cut flanken style, reduce the cooking time to 4 to 6 hours on LOW.
• For a richer, deeper flavor, sear the short ribs in a hot, oiled skillet on all sides until browned before adding them to the slow cooker.
FAQ
Q: Can I use a different cut of short ribs for this recipe
A: Yes, you can use the thinner, cross-cut flanken style ribs. If you do, be sure to reduce the cooking time to 4 to 6 hours on LOW to ensure they don’t overcook.
Q: What is a good substitute for Korean chile flakes or gochugaru
A: For the most authentic flavor, gochugaru is best. If you can’t find it, you can substitute it with regular chili powder and a pinch of standard red pepper flakes.
Q: Is this slow cooker Korean short ribs recipe keto-friendly
A: Yes, this recipe is very low-carb and keto-friendly. By using an Asian pear for natural sweetness instead of sugar, each serving contains only 3g of net carbs.
Q: Why do I need to soak the short ribs in water first
A: Soaking the beef short ribs in cold water for 30 minutes is a key step to draw out impurities and excess blood. This results in a cleaner, more refined flavor in the finished dish.
