Korean‑Fusion Char Siu Beef Short Ribs

Ingredients

• 1.5 pounds Beef short ribs (bone-in)
• 1/4 cup Soy sauce (gluten-free if needed)
• 2 tablespoons Gochujang (Korean red pepper paste)
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Rice vinegar
• 1 tablespoon Erythritol (or other low-carb sweetener)
• 2 tablespoons Olive oil
• 2 stalks Green onions, sliced for garnish(optional)
• 1/2 teaspoon Black pepper(optional)

Instructions

1. 1

   1. In a bowl, whisk together soy sauce, gochujang, minced garlic, grated ginger, rice vinegar, erythritol, olive oil, and black pepper to create the glaze.

2. 2

   2. Place the short ribs in a large resealable bag or shallow dish, pour the glaze over them, and toss to coat evenly. Marinate at room temperature for 20 minutes while you prep other items.

3. 3

   3. Transfer the ribs and any remaining glaze to a slow‑cooker. Cook on low for 2 hours, then uncover and increase to high for an additional 30 minutes to reduce the sauce.

4. 4

   4. Preheat a cast‑iron skillet over high heat. Remove ribs from the slow‑cooker, pat dry, and sear each side for 2‑3 minutes until a deep caramelized crust forms.

5. 5

   5. Let the ribs rest 5 minutes, then slice between the bones. Garnish with sliced green onions and serve.