Home
Recipes
Slow-cooker gochujang short ribs with apple slaw

Slow-cooker gochujang short ribs with apple slaw served on a plate

Slow-cooker gochujang short ribs with apple slaw

Name: Slow-cooker gochujang short ribs with apple slaw
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6
Ingredients: 1 tbsp vegetable oil; 4 large beef short ribs (about 2kg); 2 garlic cloves; 5 tbsp gochujang; 3 tbsp dark soy sauce; 3 tbsp dark brown soft sugar; 1 cinnamon stick; 2 star anise; 1 tsp coriander seeds; 75ml shaohsing rice wine; 2 red onions quartered; thumb-sized piece of ginger peeled and roughly chopped; 400ml beef stock; 1 tbsp cornflour; 2 spring onions finely sliced; cooked rice to serve; 2 apples halved, cored and cut into thin matchsticks; 1 lemon juiced

Helena Busiakiewicz

Save recipe

Serves 4 - 6

Easy

Prep: 30 mins

Cook: 5 hrs

A star rating of 4.4 out of 5.19 ratingsRate

loading...

Tuck into gochujang short ribs for a comforting winter warmer. With slow-cooked tender, juicy meat and tangy apple slaw, it’s perfect for relaxed entertaining

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Slow cooker barbacoa beef

A star rating of 3.4 out of 5.27 ratings

Slow cooked pork belly with watermelon salsa

A star rating of 3 out of 5.2 ratings

Slow cooker beef curry

A star rating of 3.5 out of 5.124 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
4 large beef short ribs

(about 2kg)
2 garlic cloves
5 tbsp gochujang
3 tbsp dark soy sauce
3 tbsp dark brown soft sugar
1 cinnamon stick
2 star anise
1 tsp coriander seeds
75ml shaohsing rice wine
2 red onions

quartered
thumb-sized piece of ginger

peeled and roughly chopped
400ml beef stock
1 tbsp cornflour
2 spring onions

finely sliced
cooked rice

to serve

For the slaw

2 apples

halved, cored and cut into thin matchsticks
1 lemon

juiced

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal803
fat62g
saturates25g
carbs26g
sugars19g
fibre3g
protein34g
salt1.9g

Method

step 1

Heat the oil in a medium frying pan over a high heat. Season the short ribs all over with salt, then cook in the pan for 8-10 mins until deep brown on all sides. (You may need to do this in batches.) Add a small splash of water to the pan in between batches, and pour the residual liquid into a small heatproof bowl. Set aside.
step 2

Lightly bash the garlic cloves with the skin still on and set the slow cooker to low. Mix the garlic with the gochujang, soy sauce, sugar, cinnamon, star anise, coriander seeds and rice wine. Tip into the slow cooker along with the red onions and ginger. Add the ribs, then pour over the stock. Cover with the lid and cook for 4 hrs 30 mins, or until the meat is falling off the bone.
step 3

In the final 10 mins of cooking time, mix 1 tbsp of the reserved cooking liquid with the cornflour in a small bowl to make a smooth paste. Add this to the slow cooker and mix well. Taste the sauce for seasoning and add more soy sauce, if needed. Cover and set aside. Make the slaw by mixing the apple with the lemon juice and season to taste.
step 4

Scoop the garlic cloves out of the slow cooker, discard the skins, then stir the garlic back in. Serve the ribs with the spring onions sprinkled over, alongside the rice and slaw.

Recipe from Good Food magazine, December 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.19 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now