Slow Cooker Korean-Style Braised Pork Ribs

🍖 Slow Cooker Korean-Style Braised Pork Ribs (Galbi-jjim) — Ultimate Guide (2 Versions)

This is a hands-off, super tender Korean-style braised pork ribs recipe made in a slow cooker.
The key choice is how you add the vegetables:

• Version A (Chunky veggies): classic style with big pieces you can eat.
• Version B (Blended veggies): richer sauce that clings to the meat (very beginner-friendly).

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0) Ingredients (Serves 3–4)

Main

• 1 kg (2.2 lb) pork ribs
• 1/3 Korean radish (or daikon), optional (recommended for Version A)
• 1 carrot, optional
• 1 onion
• 1 stalk green onion (scallion)
• 6–8 cloves garlic

Basic Sauce

• 6 Tbsp soy sauce
• 2 Tbsp sugar
• 2 Tbsp corn syrup (or rice syrup / honey)
• 4 Tbsp mirin (or cooking wine)
• 1 Tbsp minced garlic
• 1 Tbsp sesame oil
• A pinch of black pepper
• 1 cup water

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1) Soak the Ribs (Most important for removing odor)

1. Place ribs in cold water and soak 30–60 minutes.
2. Change the water 2–3 times.

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2) Optional: Parboil for a Cleaner Taste

1. Bring a pot of water to a boil.
2. Parboil ribs 3–5 minutes.
3. Rinse under cold water to remove foam and impurities.

(Highly recommended if you want a cleaner, less greasy broth.)

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3) Add Ingredients to the Slow Cooker (Choose ONE version)

🥕 Version A — Chunky Vegetables (Classic, “presentable” style)

Prep the vegetables

• Radish/daikon: cut into 3–4 cm (1.2–1.6 in) chunks
• Carrot: cut into large diagonal pieces
• Onion: cut into quarters
• Green onion: cut into 5–6 cm (2 in) pieces
• Garlic: keep whole

Layering order

1. Add radish → carrot to the bottom.
2. Add the ribs on top.
3. Add onion, garlic, green onion.
4. Pour in the sauce + 1 cup water.

Why this version works

• The radish absorbs the sauce and becomes incredibly tasty.
• Great for guests or holiday meals.
• You get big, satisfying bites of vegetables.

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🧅 Version B — Blended Vegetables (Rich sauce that clings to the meat)

Blend these (no water needed)

• 1 onion
• 1/4 Korean pear (or 1/2 apple if you don’t have pear)
• 6–8 cloves garlic

Blend until smooth.

Layering order

1. Add the ribs first.
2. Pour in the blended mixture + all sauce ingredients.
3. Add 1 cup water.

Optional: Skip radish/carrots, or add a small amount finely chopped.

Why this version works

• Strong odor control (pear/onion + garlic help a lot).
• Thick, flavorful sauce that coats the ribs.
• Perfect for beginners and kids.

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4) Slow Cook

• LOW: 7–8 hours
  or
• HIGH: 4–5 hours

It’s done when the meat is fork-tender and almost falls off the bone.

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5) Finishing Tips (Adjust to your preference)

• Too much liquid? Remove the lid and simmer/boil the sauce for about 10 minutes to reduce.
• Want a deeper color? Add 1 extra Tbsp soy sauce at the end.
• Making it kid-friendly? Reduce black pepper and slightly lower the sweetness if needed.

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6) Best Sides

• Steamed rice (the sauce is amazing on rice)
• Fluffy steamed egg (gyeran-jjim)
• Kimchi or cubed radish kimchi (kkakdugi)

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🍐 A Very Korean Tip: Use Korean Pear (Must!)

In Korea, we often use grated Korean pear in braising marinades and sauces. It adds natural sweetness, helps tenderize the meat, and gives that classic “galbi” flavor.

✅ It really should be Korean pear if you can get it.
But if you can’t find one, here’s the best shortcut:

• Go to a Korean market and look for Korean pear juice/drink (배 음료).
• Add 1 full can of pear drink to the sauce.

It’s an easy hack—and it works surprisingly well!