Korean Short Ribs


I found this most delicious recipe at Blisstree.com.  Heather’s photo is soooo much better than mine, but since I loved the dish so much, I didn’t want to wait until I made it again to try taking a better photo.

Not only is this a crock pot dish, but it is company worthy…yes you heard me right…I would certainly serve this dish to company!


  • 1/2 c. soy sauce
  • 1/2 c. packed light brown sugar (you can scale it down to 1/3 c)
  • 2 TBSP sesame oil
  • 2 TBSP rice vinegar
  • 2 TBSP minced fresh ginger (I probably used closer to 1/4 c.–love ginger)
  • 4 cloves of crushed garlic
  • 1/2 tsp. red pepper flakes
  • 2 lbs. boneless beef short ribs or boneless country ribs
  • 3 TBSP cornstarch
  • 3 TBSP cold water
  • Sesame seeds
  • Green onion, chopped (we didn’t have any)
  • Rice


  1. Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.  Place ribs in crock pot and then add the sauce.
  2. Cook on low for 5 hours or until meat is tender (if you use ribs on the bone, then cook longer).  Remove meat and place on platter.
  3. Mix cornstarch and water in a small bowl. Turn crock to high and add cornstarch mixture.  Bring to boil to allow sauce to thicken.
  4. Plate: rice, ribs, sauce, green onions, and sesame seeds

Korean Short Ribs:


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