Slow-Cooked Korean Gochujang Short Ribs with Asian Pear Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, you can sear the short ribs in a hot skillet before adding them to the slow cooker. This extra step develops a browned crust on the meat, known as the Maillard reaction, which adds complexity to the final sauce. If you choose to do this, ensure the skillet is very hot and sear the ribs quickly on all sides before transferring them to the slow cooker.

If you prefer a thicker sauce, you can carefully remove the ribs once they are done and whisk a small amount of cornstarch slurry into the cooking liquid.

Switch the slow cooker to the high setting for 10 to 15 minutes while whisking occasionally until the sauce reaches your desired thickness. This simple adjustment creates a restaurant-style glaze that coats the meat perfectly, making for a beautiful presentation when plated over jasmine rice.

Variations

• Beef and Vegetable Medley: Add large chunks of carrots and potatoes along with the radishes for a heartier, one-pot meal. The vegetables will soak up the savory Gochujang sauce, becoming tender and flavorful throughout the eight-hour cooking time.
• Spicy Kick Variation: Increase the amount of Gochujang paste by one tablespoon and add a teaspoon of red pepper flakes to the marinade. This adjustment provides a more intense heat that balances well with the natural sweetness of the Asian pear.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the meat is kept in some of the cooking liquid to retain moisture.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat or in the microwave until the meat is steaming hot throughout.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Keep the meat submerged in some of the cooking liquid to prevent it from drying out in the refrigerator. Properly stored, the short ribs will maintain their quality for up to three days. When reheating, ensure the dish is heated thoroughly until it is steaming hot throughout to maintain food safety standards.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply follow the cooking instructions, allow the dish to cool, and refrigerate it overnight.

The next day, you can easily skim off any solidified fat from the surface of the sauce before reheating. Reheating on the stovetop over low heat is recommended, as it allows you to gently bring the temperature up while stirring to keep the sauce smooth and glossy.

Serving ideas

Serve the short ribs over a generous bed of steamed jasmine rice, which acts as the perfect canvas for the savory and spicy Gochujang glaze. Arrange the ribs attractively on top, then spoon the remaining sauce from the slow cooker over the meat to ensure it is moist and flavorful.

The radish chunks served alongside provide a nice contrast in texture, absorbing the braising liquid and becoming a delicious component of the meal themselves.

Complete the presentation by sprinkling a generous amount of toasted sesame seeds and fresh sliced scallions over the top. The nuttiness of the seeds and the bright, fresh bite of the scallions cut through the richness of the beef and the intensity of the sauce.

This simple garnish not only adds visual appeal with its vibrant colors but also introduces essential textures that elevate the overall dining experience, making it feel like a complete, professional-grade meal.

Frequently asked questions

Recipe card

Slow-Cooked Korean Gochujang Short Ribs with Asian Pear

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 4 lb bone-in English-cut beef short ribs
• 1 Asian pear, grated
• 90 g Gochujang chili paste
• 120 ml soy sauce
• 45 ml toasted sesame oil
• 8 garlic cloves, minced
• 1 cup radish chunks
• Steamed jasmine rice, for serving
• Toasted sesame seeds, for serving
• Scallions, sliced, for serving

Instructions

1. Using a box grater, grate the Asian pear into a bowl. Add the Gochujang chili paste, soy sauce, toasted sesame oil, and minced garlic cloves. Whisk the mixture until the chili paste is fully incorporated into the liquid components, creating a smooth, glossy marinade for the beef.
2. Place the bone-in short ribs into the base of the slow cooker, ensuring they are arranged in an even layer. Add the radish chunks around the meat. Pour the prepared Gochujang sauce mixture directly over the ribs and radishes, ensuring every piece of meat is thoroughly coated.
3. Cover the slow cooker and cook on the low setting for 8 hours. The enzymes from the pear will tenderize the meat, while the sauce thickens. Once finished, ensure the meat has reached an internal temperature of at least 145°F (63°C). Let the meat rest for 5 minutes before serving over jasmine rice, garnished with toasted sesame seeds and sliced scallions.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

25 g

Fat

45 g

Fiber

2 g

Sugar

15 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.