As the weather turns cooler and the days grow shorter, there’s nothing quite like the comfort of a richly flavored stew bubbling away in the kitchen. I stumbled upon this incredible Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice recipe during a quiet Sunday afternoon, and it has since become a staple in my home. The process is simple, yet it fills the house with mouthwatering aromas that coax my family around the dinner table well before serving time.
With tender short ribs that practically fall off the bone, tossed in a sweet and savory sauce featuring notes of ginger and garlic, this dish brings a delightful twist to traditional comfort food. What I love most is the lush, velvety texture of the sauce, perfectly coating those vibrant, shredded carrots and pairing wonderfully with fluffy white rice. Trust me, whether you’re entertaining friends or simply looking to elevate dinner on a weeknight, this dish promises a soul-soothing meal that will have everyone asking for seconds!
Why are Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice a must-try?
Irresistible flavors blend sweet and savory notes, creating a mouthwatering experience. Time-saving cooking in a slow cooker means you can set it and forget it, making it ideal for busy schedules. Comforting texture from tender short ribs and velvety sauce pairs beautifully with fluffy rice. Family-friendly dish perfect for gathering around the table, pleasing every palate. If you love effortless recipes, check out our collection of hearty stews for more comforting ideas!
Slow-Cooked Korean BBQ Ribs Ingredients
Get ready to indulge in a hearty bowl of comfort with these delightful ingredients!
For the Marinade
- Low sodium soy sauce – enhances umami flavor while keeping the saltiness in check.
- Packed light brown sugar – adds a touch of sweetness that balances the savory elements beautifully.
- Sesame oil – brings a nutty aroma that elevates the overall flavor profile.
- Rice vinegar – provides a subtle tartness to brighten the rich sauce.
- Minced fresh ginger – contributes a zingy warmth that complements the other spices.
- Crushed garlic cloves – infuses the dish with a fragrant depth that’s irresistible.
- Red pepper flakes – give just the right amount of heat to awaken your taste buds.
For the Ribs
- Beef or pork short ribs – choose your favorite for tender, succulent bites that fall off the bone.
- Cornstarch – thickens the sauce to a luscious consistency, clinging beautifully to the ribs.
For the Garnish
- Shredded carrots – add color, sweetness, and a pleasing crunch to the dish.
- Scallions – provide a fresh, zesty note that brightens each serving.
- Sesame seeds – sprinkle on for a decorative touch that adds a nutty finish.
For Serving
- Cooked white rice – serves as the perfect base for soaking up that delicious sauce.
This glorious combination of ingredients promises to deliver an unforgettable meal of Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice that your loved ones will rave about!
How to Make Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice
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Whisk Together: In a mixing bowl, whisk together the low sodium soy sauce, packed light brown sugar, sesame oil, rice vinegar, minced fresh ginger, crushed garlic, and red pepper flakes until well combined. This savory marinade will be the star of your dish!
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Prepare Short Ribs: Place the beef or pork short ribs in a 5-quart slow cooker. Pour the savory marinade over the ribs, ensuring they are well coated. This step will immerse the meat in delicious flavor!
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Cook: Cover the slow cooker and cook on High for 6 hours or Low for 9 hours. You’re looking for the ribs to become tender and easy to pull apart. The enticing aromas will coax everyone to the kitchen!
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Set Aside Ribs: Once cooked, remove the ribs and set them aside on a platter. Skim off excess fat from the liquid in the slow cooker for a cleaner sauce.
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Create Slurry: In a small bowl, mix cornstarch with 3 tablespoons of water to form a slurry. This will help to thicken the sauce perfectly!
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Thicken Sauce: Transfer the cooking liquid to a saucepan, stir in the cornstarch slurry, and bring it to a boil. Simmer for 2 minutes, or until the sauce is thickened and luscious.
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Add Carrots: Stir in the shredded carrots, letting them soften slightly in the thickened sauce for an added burst of flavor and color.
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Combine: Pour the thickened sauce over the reserved ribs and generously garnish with sliced scallions and sesame seeds. This final touch adds both flavor and a lovely presentation.
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Serve: Place the ribs over hot cooked white rice, allowing the rice to soak up the delicious sticky sauce for a comforting meal everyone will love!
Optional: Add a sprinkle of chopped cilantro for a fresh garnish.
Exact quantities are listed in the recipe card below.
What to Serve with Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice?
Transform your dining experience by pairing these mouthwatering ribs with delightful sides that enhance every bite.
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Steamed Broccoli: Adds a vibrant green crunch, balancing the richness of the stew with its fresh flavors and crisp textures.
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Garlic Mashed Potatoes: The creamy comfort of these potatoes complements the savory sauce perfectly, providing a hearty base for every bite. Served warm, they soak up the sticky goodness beautifully.
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Cucumber Salad: A refreshing side that brings lightness to the table with its crunchy cucumbers and tangy dressing, cleansing the palate between bites of richer flavors.
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Kimchi: This traditional Korean side dish introduces a spicy, fermented kick that beautifully contrasts the sweet depth of the ribs, ensuring a multi-layered dining experience.
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Mandarin Oranges: For a sweet finish, serve juicy mandarin oranges on the side. Their citrusy brightness enhances the overall flavor palette while offering a delightful burst after each savory bite.
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Chilled White Wine: Pair your meal with a glass of fruity white wine to create a harmonious balance between the robust flavors of the dish and a refreshing sip.
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Chocolate Mousse: A luxurious dessert to round out the meal with its rich, smooth texture. The sweetness offsets the savory elements while providing a satisfying conclusion to your feast.
Slow-Cooked Korean BBQ Ribs Variations
Feel free to customize and elevate your dish for any occasion with these tasty twists!
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Pineapple Twist: Add crushed pineapple to the marinade for a tropical sweetness that balances the savory flavors beautifully.
Let the vibrant fruity notes mingle with the rich sauce for a delightful surprise with every bite! -
Spicy Kick: Increase the red pepper flakes or add sliced jalapeños to bring an extra layer of heat.
For those who crave bold, spicy dishes, this option will awaken your palate and elevate your meal! -
Vegetarian Style: Substitute the short ribs with tempeh or jackfruit for a plant-based alternative that keeps the dish hearty.
With the same marinade, you’ll still enjoy a rich and delicious flavor, proving that comfort food can be flexible! -
Ginger Burst: Swap out the fresh ginger for pickled ginger to add a unique zing to the dish.
This twist offers a delightful contrast that adds complexity and brightness to the deep flavors of the marinade! -
Asian Fusion: Add a splash of coconut milk to the sauce for a creamy texture that melds beautifully with the flavors.
This addition will give a mellow richness to the sauce and a wonderful new layer of taste! -
Herbal Notes: Toss in a handful of fresh cilantro or Thai basil as a garnish for a refreshing herbal lift.
These herbs bring a wonderful aromatic quality, balancing the richness of the ribs and sauce effortlessly! -
Mushroom Medley: Add shiitake or button mushrooms to the slow cooker for an earthy flavor that complements the dish.
Mushrooms will absorb the marinade, adding depth and texture that enhances the stew without overshadowing it! -
Zesty Rice: Prepare your rice with a bit of lime zest and cilantro for a zesty twist that pairs perfectly with the ribs.
This simple addition will brighten the dish, offering a vibrant, fresh counterpoint to the rich, sticky sauce!
Expert Tips for Slow-Cooked Korean BBQ Ribs
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Choose the right ribs: Select well-marbled beef or pork short ribs; the fat will melt during cooking, making them incredibly tender and flavorful.
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Perfect marinade: Allow your ribs to marinate in the sauce for at least an hour before cooking, or overnight if possible, to enhance the flavors further.
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Avoid overcooking: While the slow cooker does most of the work, be mindful of the cooking time. Ribs should be fork-tender but not mushy; check at the minimum cooking time.
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Make it your own: Feel free to tweak the spice level by adjusting the red pepper flakes to suit your family’s taste; a little goes a long way!
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Thickening sauce: If you prefer a thicker sauce, let it simmer longer after adding the cornstarch slurry, but reduce heat to avoid burning.
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Serving suggestion: Pair these Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice with pickled vegetables for a delightful balance of flavors!
How to Store and Freeze Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to separate the ribs from the rice to maintain freshness.
Freezer: Freeze the ribs and sauce together in a freezer-safe bag for up to 3 months. To prevent freezer burn, remove as much air as possible before sealing.
Reheating: Thaw overnight in the fridge and reheat gently on the stovetop or microwave until heated through, ensuring the ribs remain tender and juicy.
Serving Tips: When serving again, pair the reheated ribs with freshly cooked rice for that ultimate sticky rice experience!
Make Ahead Options
These Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice are perfect for busy weeknights! You can prepare the marinade up to 24 hours in advance, storing it in the refrigerator to develop even deeper flavors. Additionally, the short ribs can be seasoned and left to marinate in the sauce for up to 3 days, ensuring they soak in all those delicious flavors. When you’re ready to cook, simply place the marinated ribs in the slow cooker and follow the recipe instructions. To maintain quality, skim off any excess fat and thicken the sauce just before serving for that delightful, rich texture. This makes dinner a breeze while providing restaurant-quality results with minimal effort!
Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice Recipe FAQs
How do I choose the best short ribs?
Absolutely! Look for well-marbled beef or pork short ribs as the fat enhances the flavor and ensures tenderness during cooking. They should have a good balance of meat and fat, and the meat should be a deep red color.
How should I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the ribs separate from the cooked white rice to maintain their freshness. Simple and hassle-free!
Can I freeze the short ribs, and how?
Yes! To freeze, place the ribs and sauce in a labeled, freezer-safe bag. Ensure you remove as much air as possible before sealing to prevent freezer burn. They can be kept for up to 3 months. When ready to enjoy, just thaw them overnight in the fridge!
What should I do if my sauce isn’t thickening?
Not a problem! If your sauce doesn’t thicken as desired, cook it on medium heat and allow it to simmer for a longer time, stirring occasionally to prevent burning. You can also mix a little more cornstarch with water to form a slurry and add it gradually until you reach your desired consistency.
Are there any dietary considerations with this recipe?
Very! If you’re cooking for someone with dietary restrictions, ensure you use gluten-free soy sauce if needed. Additionally, check for allergies related to sesame oil, ginger, or garlic, as some individuals may have sensitivities to these ingredients.
What is the best way to serve this dish?
I often serve my Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice with a side of pickled vegetables. They add a refreshing crunch and a tangy element that complements the rich flavors of the dish beautifully!
Savor Slow-Cooked Korean BBQ Ribs with Carrots & Sticky Rice
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the low sodium soy sauce, packed light brown sugar, sesame oil, rice vinegar, minced fresh ginger, crushed garlic, and red pepper flakes until well combined.
- Place the beef or pork short ribs in a 5-quart slow cooker. Pour the savory marinade over the ribs, ensuring they are well coated.
- Cover the slow cooker and cook on High for 6 hours or Low for 9 hours, until the ribs become tender.
- Once cooked, remove the ribs and set them aside on a platter. Skim off excess fat from the liquid in the slow cooker.
- In a small bowl, mix cornstarch with 3 tablespoons of water to form a slurry.
- Transfer the cooking liquid to a saucepan, stir in the cornstarch slurry, and bring to a boil. Simmer for 2 minutes until thickened.
- Stir in the shredded carrots and let them soften slightly in the thickened sauce.
- Pour the thickened sauce over the reserved ribs and garnish with sliced scallions and sesame seeds.
- Serve the ribs over hot cooked white rice, allowing the rice to soak up the sauce.