Slow Cooker Korean Gochujang Short Ribs

Ingredients

• 3 lb beef short ribs
• 3 tbsp gochujang paste
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic (minced)
• 1-inch piece fresh ginger (grated)
• 1 Asian pear (or regular pear; grated)
• 1 cup beef broth
• steamed short-grain rice, for serving
• sesame seeds (sliced green onion, and kimchi for serving)

Steps

1. 1

   Whisk gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and grated pear together.

2. 2

   Place short ribs in the slow cooker and pour the sauce and beef broth over them.

3. 3

   Cover and cook on LOW for 7-8 hours until meat is fall-off-the-bone tender.

4. 4

   Remove ribs to a plate. Skim fat from the braising liquid, then reduce on the stovetop until thickened into a glaze.

5. 5

   Brush ribs with the glaze.

6. 6

   Serve over steamed rice with sesame seeds, green onion, and kimchi on the side.