Korean Braised Short Ribs (Slow Cooker Recipe)
If you’re looking for rich, savory Korean flavors and melt‑off‑the‑bone tender ribs done with minimal fuss, this recipe is it. With Korean pear and onion purées, shiitake mushroom essence, and comforting root vegetables, it’s a hearty dish built for slow‑cooked perfection.
Korean Braised Short Ribs (Slow Cooker Recipe)
6
servings15
minutes4
hours300
kcalIngredients
3 cups water + 8 to 10 dried shiitake mushrooms, stems removed
5 pounds beef short ribs
1 cup Korean pear purée (pureed pear)
1 cup yellow onion purée (pureed onion)
¾ cup soy sauce
2 tablespoons sesame oil
3 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons rice syrup (or maple syrup)
½ teaspoon black pepper
2 cups shiitake mushroom water (reserved after rehydration)
1½ pounds potatoes (your choice), cut into chunks
1½ pounds carrots, cut into large chunks
10 jujubes (Korean dried red dates), de‑seeded
5 stalks scallion, cut into 2‑inch lengths
Directions
- Start by rehydrating 8 to 10 dried shiitake mushrooms in 3 cups of water. Save the resulting mushroom water (about 2 cups) for later.
- Blanch the short ribs briefly to remove scum: boil and then drain.
- In the slow cooker, add the pear purée, onion purée, soy sauce, sesame oil, sugar, minced garlic, rice syrup, black pepper, reserved mushroom water, blanched short ribs, potatoes, carrots, rehydrated mushrooms, jujubes, and scallions.
- Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours. If you’re home during cooking, give it a gentle stir halfway through. Optional: use a fat separator or chill and remove any solidified fat before serving.
- Serve hot over cooked rice, using the cooking liquid as sauce and enjoy with side dishes such as kimchi or other Korean banchan.
Why This Recipe Works
- Pear and onion purées deliver natural sweetness and enzymatic tenderizing, weaving deeply into the meat.
- Mushroom water adds rich umami depth that complements the soy and savory aromatics.
- Slow cooking ensures meat becomes tender enough to fall off the bone, while vegetables soak in the luscious braising juices.
Serving Suggestions
- Serve with steamed rice—a classic base for absorbing all the sauce.
- Traditional Korean side dishes like kimchi or pickled vegetables offer a bright, tangy contrast.
- Garnish with extra scallions or toasted sesame seeds if you like—but the original recipe does not call for them.
Tips & Variations
- To further reduce grease, chill the cooked dish and skim off solidified fat before reheating.
- If Korean pear isn’t available, try substituting with apple or Asian pear—though flavor will vary.
- Adjust sweetness or saltiness by tweaking sugar or soy sauce to taste.
Final Thoughts
This recipe brings together traditional Korean flavors—pear, soy, garlic, sesame, and shiitake—in a slow cooker format that’s both convenient and deeply satisfying. With minimal prep and long simmering, it rewards you with succulent meat, savory sauce, and a comforting dish worthy of any dinner table.
