Slow Cooker Korean Short Ribs #Food of the World

When my son was in elementary school he had a Korean friend. This boy’s bedroom was decorated with the Korean flag and many pictures and items from Korea. My son became fascinated with this country. He even took up Tae Kwon Do a Korean martial art. 

My son’s instructor was an amazing teacher from Korea. Not only was he an advanced degree black belt; he had a master’s degree in physical education!

My son stayed interested in Tae Kwon Do for several years. It was a wonderful cultural experience for our whole family and at parties the food was very good.

As you may have already guessed this month “Food of the World” has ventured to Korea. Korean food has become quite popular in may cities in the US. There has been a Little Korea Town area of Manhattan for a long time, but the really exciting place to eat Korean food now in NYC is in the borough of Queens.

Every once in a while when I bring my kids into New York City we will go to a Korean barbecue restaurant. In many of these place they will cook the meat at your table on little grills.

My kids really love Korean short ribs, so I decided to share a simple version of this dish that I make in a crockpot. The seasoning is both sweet and spicy flavor,and by adding an Asian pear and an onion I extend the contrasting flavors into a side dish. This recipe would be terrific served with kimchi, a spicy pickled vegetable dish that is eaten very regularly in Korea. You can find it available in some speciality grocery stores. 

Please check out the the links below and see what other dishes people have made from Korea.

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Slow Cooker Korean Short Ribs

by Diane Balch
Prep Time: 15 minutes
Cook Time: 6 hours high or 10 hours low
Keywords: slow-cooker entree gluten-free beef Korean
Ingredients (4 servings)
  • 3 pounds (8 ribs) beef short ribs
  • 1 cup soy sauce (used gluten free)
  • 1 cup dark brown sugar
  • 1/2 cup of rice wine vinegar
  • 4 garlic cloves chopped
  • 1 tablespoon of minced ginger
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of black pepper
  • 1 large onion chopped
  • 1 Asian pear or other pear core removed and chopped
1) Whisk together: soy sauce, brown sugar, vinegar, garlic, ginger, red pepper flakes and black pepper. Set aside.
2) Chop onions and pears.
3) Put onions in slow cooker first with meat bone side down next and top the meat with pear.
4) Pour soy sauce mixture over the contents of the slow cooker.
5) Cook on high for 6 hours or on low for 10 hours. The beef should be tender and if want the sauce thicker whisk a teaspoon of corn starch into it.
Serve over rice accompanied by kimchi.

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