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Protocol: Korean Braised Short Ribs (Slow Cooker)

Protocol: Korean Braised Short Ribs (Slow Cooker)

Category: proteins Tags: #beef #slow-cooker #batch-prep #high-protein #korean #spicy #comfort-food Version: v0.1 Created: 2026-01-10 Servings / Yield: 6-8 servings Prep time: 20 min Cook time: 8 hours (low) or 5-6 hours (high) Tools: slow cooker (6-8 qt), cast iron skillet

Goal / Why this exists

Transform boneless beef short ribs into meltingly tender, Korean-inspired braised beef. Gochujang and gochugaru provide layered heat, while soy, mirin, and Asian pear give that classic bulgogi-adjacent sweetness. Costco boneless short ribs are perfect for this — lots of marbling that renders out during the long braise. Ultimate hands-off batch cook.

Ingredients

Meat

  • 1.3-1.8kg boneless beef short ribs (Costco pack is typically ~1.5kg)
  • 10g kosher salt (Diamond Crystal)
  • 5g black pepper
  • 15 mL vegetable oil for searing

Braising Liquid

  • 120 mL soy sauce
  • 60 mL mirin
  • 45g gochujang (Korean red pepper paste)
  • 15g gochugaru (Korean red pepper flakes) — adjust to heat preference
  • 30g brown sugar
  • 20g garlic (4-5 cloves), minced
  • 20g fresh ginger, minced or grated
  • 1 Asian pear, grated (~150g) — or substitute 80 mL apple juice + 15 mL rice vinegar
  • 240 mL beef broth
  • 15 mL sesame oil

Aromatics

  • 1 large onion (~200g), sliced into half-moons
  • 4 scallion whites, cut into 5cm pieces (reserve greens for garnish)

Optional Vegetables (add last 2 hours)

  • 200g daikon radish, cut into 3cm chunks
  • 150g carrots, cut into 3cm chunks

Finish

  • Scallion greens, sliced
  • Toasted sesame seeds
  • Extra gochugaru for heat

Method

Prep & Sear (20 min)

  1. Cut short ribs into large chunks if needed (about 7-8cm pieces). Pat very dry.
  2. Season generously with salt and pepper on all sides.
  3. Heat cast iron over high heat until smoking. Add oil.
  4. Sear in batches: 2-3 min per side until deeply browned. Don’t crowd the pan. Transfer to slow cooker as you go.
  5. Sear onions: In the same pan, add onion slices. Cook 3-4 min until charred on edges. Add to slow cooker.

Build the Braise (5 min)

  1. Make braising liquid: In a bowl, whisk together soy sauce, mirin, gochujang, gochugaru, brown sugar, garlic, ginger, grated Asian pear, beef broth, and sesame oil.
  2. Pour over meat in slow cooker.
  3. Add scallion whites. Nestle them around the meat.
  4. Do not stir — let meat stay submerged in liquid.

Braise (8 hours low / 5-6 hours high)

  1. Cook on LOW 8 hours or HIGH 5-6 hours.
  2. Optional vegetables: If adding daikon and carrots, add them 2 hours before end of cooking.
  3. Check doneness: Meat should be fork-tender, falling apart with gentle pressure. Internal temp 200-210°F.

Finish

  1. Skim fat from surface if desired (or leave for richness).
  2. Taste braising liquid — adjust with more soy (salt), gochujang (heat), or brown sugar (sweetness).
  3. Serve in shallow bowls with plenty of braising liquid. Top with scallion greens and sesame seeds.

Success Criteria

  • Meat is fork-tender — falls apart without cutting
  • Braising liquid is glossy and slightly thickened
  • Good balance of sweet, salty, spicy, and umami
  • Gochujang heat is noticeable but not overwhelming
  • Deep reddish-brown color from the gochugaru

Variations

Extra Spicy:

  • Double the gochugaru (30g)
  • Add 2-3 dried chiles de arbol to the braise
  • Finish with extra gochugaru and chili oil

Galbi-Jjim Style (more traditional):

  • Add 10 dried jujubes (대추)
  • Add 10 ginkgo nuts
  • Add 5 dried shiitake mushrooms
  • Use bone-in short ribs if available

Soy-Forward (less spicy):

  • Reduce gochujang to 20g
  • Omit gochugaru
  • Increase soy sauce to 150 mL

With Glass Noodles:

  • Add 100g dried sweet potato noodles (dangmyeon) last 30 min
  • Let them absorb the braising liquid

Nutrition Estimate

Per serving (assuming 7 servings, meat + liquid, no added vegetables):

  • Calories: 380-450 kcal
  • Protein: 35g
  • Fat: 22g
  • Carbs: 12g

Storage & Reheat

Refrigerator: Keeps 5-6 days. The fat will solidify on top — this is fine. Flavors improve overnight.

Reheating:

  • Best method: Stovetop in covered pot over medium-low, 10-15 min. The solidified fat will melt back in.
  • Microwave: 3-4 min covered, stirring halfway.

Freezer: Portion with plenty of braising liquid. Freezes well 3 months. Thaw overnight in fridge.

Serving Ideas

  • Over rice: Classic — white rice or multigrain rice
  • With noodles: Thick udon or sweet potato glass noodles
  • Lettuce wraps: Butter lettuce cups with rice and pickled veg
  • Bibimbap base: Use as the protein in a bibimbap bowl
  • Tacos: Korean-Mexican fusion with kimchi and cilantro

Notes

  • Costco boneless short ribs are ideal — well-marbled and consistent size.
  • The Asian pear acts as a tenderizer. Apple juice + rice vinegar is a fine substitute.
  • Searing is optional but highly recommended — adds crucial flavor depth.
  • The braise gets better the next day as flavors meld.
  • If you want a thicker sauce, remove meat and reduce liquid on stovetop for 10-15 min.

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