Slow Cooker Gochujang Beef Short Ribs with Apple Slaw

Name: Slow Cooker Gochujang Beef Short Ribs with Apple Slaw
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 6
Ingredients: 4 large beef short ribs; 1 tbsp Vegetable oil; 2 red onions, quartered; 2 apples halved, cored and cut into thin matchsticks; 2 clove garlic; 1 piece thumb-sized piece of ginger peeled and roughly chopped; 5 tbsp gochujang; 3 tbsp dark soy sauce; 3 tbsp dark brown soft sugar; 75 ml Shaohsing rice wine; 400 ml Beef stock; 1 tbsp cornflour; 1 cinnamon stick; 2 star anise; 1 tsp coriander seeds; 1 lemon; 2 spring onions, finely sliced; 2 cup cooked rice

Tender, fall-off-the-bone beef short ribs braised in a spicy and savory Korean-inspired gochujang sauce. Served with a crisp, refreshing apple slaw, this slow cooker meal perfectly balances heat and sweetness for a comforting dinner.

Servings6 Portions

Prep Time30 Mins

Cook Time300 Mins

Difficulty

Intermediate

Ingredients

large beef short ribs
4
Vegetable oil
1 tbsp
red onions, quartered
2
apples halved, cored and cut into thin matchsticks
2
garlic
2 clove
thumb-sized piece of ginger peeled and roughly chopped
1 piece
gochujang
5 tbsp
dark soy sauce
3 tbsp
dark brown soft sugar
3 tbsp
Shaohsing rice wine
75 ml
Beef stock
400 ml
cornflour
1 tbsp
cinnamon stick
1
star anise
2
coriander seeds
1 tsp
lemon
1
spring onions, finely sliced
2
cooked rice
2 cup

Step-by-Step Instructions

Heat the vegetable oil in a medium frying pan over high heat. Season the beef short ribs generously with salt. Sear the ribs in the pan for 8-10 minutes, turning occasionally until they are deep brown on all sides. Work in batches if necessary to avoid overcrowding. Between batches, add a splash of water to the pan to loosen the browned bits, then pour this flavorful liquid into a small bowl and set aside.

Lightly bash the garlic cloves (leaving the skins on) and place them in the slow cooker. Add the gochujang, dark soy sauce, brown sugar, cinnamon stick, star anise, coriander seeds, and Shaohsing rice wine. Stir in the quartered red onions and chopped ginger. Place the browned ribs into the slow cooker and pour over the beef stock along with the reserved browning liquid. Cover and cook on Low for 4 hours and 30 minutes, or until the meat is tender and pulling away from the bone.

In the final 10 minutes of cooking, whisk 1 tablespoon of the cooking liquid with the cornflour in a small bowl to create a smooth paste. Stir this slurry back into the slow cooker to thicken the sauce. Taste and add a little more soy sauce if a saltier finish is desired. Meanwhile, prepare the slaw by tossing the apple matchsticks with the lemon juice and a pinch of salt.