Slow Cooker Short Ribs with Kimchi

This is an easy and tasty recipe for slow cooker short ribs with kimchi. Korean flavors are infused in this delicious Asian style beef stew.



  • 1 pound short ribs
  • 1 medium potato (peeled and roughly chopped)
  • 1 medium onion (peeled and roughly chopped)
  • 2 medium carrots (peeled and roughly chopped)
  • 2 ounces snow peas
  • 8 ounces Napa cabbage (roughly chopped)
  • 1 cup kimchi (roughly chopped)
  • 1 tablespoon fish sauce (optional)
  • For the sauce:
  • 1 thumb size ginger (peeled and roughly chopped)
  • 2 cloves garlic (peeled and roughly chopped)
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 teaspoon Korean chili flakes (gochugaru)
  • 1 cup beef broth
  • 1 cup water


  1. Set your slow cooker to 199ºF (should be the low setting)
  2. In a pan over high heat, add 1 tablespoon neutral oil (vegetable, grape seed or canola) and sear the short ribs on each side for a few minutes, until the meat is golden brown.
  3. Add short ribs, kimchi and all the ingredients for the sauce to the slow cooker. Stir and cook for 3 hours.
  4. Add vegetables and cook for 2 hours.
  5. To add more pungency, add 1 tablespoon fish sauce (this step is optional).
  6. Serve over rice.
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