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There’s something magical about slow-cooked dishes that fill your kitchen with an irresistible aroma all day long. These Korean-inspired short ribs get their mouthwatering sweetness from brown sugar and fresh pear, balanced by the chili kick of gochujang. Prepare to fall in love with the melt-in-your-mouth texture and irresistible flavors!
Ingredients
- 3 lbs bone-in beef short ribs
- 1 cup beef stock
- ¼ cup gochujang (Korean chili paste)
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 ripe pear, grated (for sweetness and tenderness)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- Sesame seeds and chopped scallions for garnish
- Salt and pepper to taste
Instructions
To start, season the short ribs generously with salt and pepper, letting them rest for a few minutes while you prepare the sauce. In a small bowl, whisk together the beef stock, gochujang, soy sauce, brown sugar, grated pear, garlic, ginger, and sesame oil.
If you want an extra layer of flavor, quickly sear the short ribs in a hot skillet until they’re nicely browned on all sides. This step helps lock in their juices and adds a fantastic caramelized crust. Once browned, place them in your slow cooker.
Next, pour the prepared sauce over the short ribs, ensuring they are well coated. Cover the slow cooker with its lid and set the heat to low. Let the ribs simmer gently for around 7 to 8 hours, or until the meat is fall-off-the-bone tender. If you’re short on time, a high setting for 4 to 5 hours will work as well.
When the cooking time is up, carefully remove the ribs from the slow cooker and skim any excess fat from the sauce. If you prefer a thicker glaze, transfer the sauce to a saucepan and simmer over medium heat, stirring occasionally, until it reduces to your desired consistency. Drizzle this thickened sauce back over the ribs, then sprinkle with sesame seeds and chopped scallions for a bright finish.
Serve these succulent short ribs with steamed rice or noodles, choosing a side of kimchi or pickled vegetables to complement the richness of the dish.
To complete your meal, consider a fresh cucumber salad tossed with a simple sesame dressing—its crunch will offset the short ribs’ deep flavors beautifully.
Whether you’re cooking for a crowd or simply treating yourself, these Sweet & Tangy Gochujang Short Ribs offer a hearty, savory-sweet punch without fuss. They cater to anyone seeking comfort on a busy weeknight or wanting to impress weekend dinner guests. If you’re watching your sugar intake, feel free to reduce the brown sugar or substitute it with honey or a sugar alternative. For an extra-vegetable kick, toss in sliced onions or carrots while cooking. You’ll love how versatile and satisfying this dish is—perfect for experimenting with all sorts of tasty variations in your slow cooker.
