Go Back
–+ servings

Korean Slow Cooker Pork Ribs (Maeun Dwaeji Galbijjim)


Tender, spicy, and deeply flavorful Korean slow cooker pork ribs (Maeun Dwaeji Galbijjim) — an easy set-and-forget comfort dish packed with gochujang and bold flavors. 
5 from 1 vote
Print Recipe Save
Prep Time 10 minutes
Cook Time 6 hours
Marinating 4 hours
Total Time 13 hours 10 minutes
Course Dinner, Main Course
Cuisine Korean
Servings 6 people
Calories 546 kcal

Ingredients
 

Pork Ribs Stew and Its Components

  • 3 lbs pork back ribs
  • salt and pepper, to taste
  • 3 gold potatoes, cut into chunks
  • 1 large onion, cut into big chunks
  • 4 stalks of scallions, sliced into 2-inch lengths
  • 1 inch-long ginger, peeled and thinly sliced

For the Marinade

  • 1 piece Asian pear or use 1 apple as a substitute, grated
  • 3 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, freshly grated

Sauce for the Pork Ribs

  • 2 Tablespoons Korean red chili pepper powder (gochugaru)
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon Black pepper, freshly ground
  • 5 tablespoons soy sauce
  • 5 tablespoons mirin (sweet rice wine)
  • 1 tablespoon brown sugar
  • 2 tablespoons red chili paste (gochujang)
  • 1 tablespoon soybean paste (doenjang)
  • 1 apple, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Instructions
 

Make the Marinade

  • Mix the marinade ingredients — Asian pear (or apple), brown sugar, soy sauce, garlic, and ginger. This mixture adds natural sweetness and helps tenderize the pork. You can optionally use a food processor or blender to mix the ingredients evenly.
  • Prepare the meat by removing the membrane from the back of the ribs. Season the pork ribs with salt and pepper. Massage the marinade into the seasoned pork ribs using your hands. This method allows the marinade to fully infuse into the pork. Marinate for several hours (at least 4) or overnight (for more flavor).

Cook in the Slow Cooker

  • Transfer the pork ribs to the slow cooker with the potatoes, onions, scallions, and ginger. Discard the remaining marinade.
  • Combine all sauce ingredients (except the sesame oil and seeds) in a bowl: gochugaru, gochujang, doenjang, soy sauce, mirin, sugar, and grated apple. Pour this vibrant red sauce over the ribs and vegetables, making sure everything is evenly coated. Cook for 6-8 hours on low or 4 hours on high until the meat is tender. Add in the sesame oil and sesame seeds. Adjust seasoning as needed or desired. Skim off the extra fat, if desired (highly recommend).
  • Serve immediately over rice.

Notes

Tips and Tricks

You can make this in a Dutch oven or heavy-bottomed pot. Simmer on low heat on the stovetop or bake at 325°F for 2 hours, covered, or until tender. Add extra water as needed to prevent the sauce from drying out.

Serving Suggestions

Serve these Korean spicy pork ribs over steamed white rice or sticky short-grain rice to soak up the flavorful sauce. Pair with simple Korean side dishes (banchan) such as kimchi, pickled radish, or sautéed spinach (sigeumchi namul). A crisp cucumber salad also makes a great cooling contrast to the spicy richness of the ribs.
For a fusion twist, try shredding the leftover meat for Korean BBQ pulled pork sandwiches or adding it to rice bowls with a fried egg on top.

Nutrition

Calories: 546kcalCarbohydrates: 46gProtein: 33gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 99mgSodium: 2081mgPotassium: 988mgFiber: 6gSugar: 20gVitamin A: 939IUVitamin C: 24mgCalcium: 109mgIron: 3mg
Keyword Slow Cooker Korean Ribs
Tried this recipe?Let us know how it was!