Kbbq inspired short rib wraps

I had some short ribs hanging out in the freezer, and since we’re on our wedding-saving budget we haven’t been doing our usual kbbq thing. So I make some sticky short ribs with gochujang in the slow cooker and served it with some quick pickled banchan.

It marinated in:

• 2.5 tbsp gochujang
• 3 tbsp soy sauce
• 2–3 tbsp brown sugar or honey (I used 1 tbsp – honey and 1 tbsp brown sugar)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 4–5 cloves garlic, minced
• 1/2 tsp powdered ginger (I didn’t have fresh on hand)
• Half an onion diced
• I threw in a pinch chili flakes for a little additional kick

Cooked for 7 hours on low. It got a touch of sear on the cast iron after the long cook, and I reduced the cooking liquid on the stovetop to make a sticky sauce. Finished with toasted sesame seeds and scallions; served with pickled red onions, pickled cucumbers, carrots, and rice with butter lettuce.

My only regret was not making ssamjang because I was too tired, but it was still a fresh and tasty way to use the short ribs 🧡 they also made for great breakfast leftovers.