First Step: Prep the Ribs: Start by trimming excess fat from 4 bone-in beef short ribs and patting them dry with paper towels. This step ensures better browning and prevents splattering during searing.

Second Step: Make the Marinade: Combine 1 medium sliced onion, 8 sliced garlic cloves, 2 tablespoons minced ginger, 2 cups beef broth, ½ cup soy sauce (or tamari/coconut aminos), ¼ cup brown sugar (or coconut sugar), 2 tablespoons rice vinegar, 2 tablespoons gochujang, 1 tablespoon toasted sesame oil, and 2 tablespoons vegetable oil in a slow cooker or mixing bowl. Mix well to blend the flavors.

Third Step: Brown the Ribs: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the ribs generously with salt and black pepper. Brown the ribs on all sides, approximately 2-3 minutes per side, until golden and slightly crispy. This step adds depth to both flavor and texture.

Fourth Step: Slow Cook the Ribs: Transfer the browned ribs into the slow cooker, meat side down. Pour the marinade over the ribs. Cover and cook on high for 4-6 hours or on low for 8-10 hours until the meat is tender and falling off the bone.

Fifth Step: Thicken the Sauce: Once the ribs are cooked, mix 2 tablespoons cornstarch with about 4 tablespoons of the cooking liquid until smooth. Pour this slurry back into the cooker and cook uncovered on high for an additional 20 minutes to thicken the sauce. Let stand 10 minutes after turning off the heat.

Final Step: Garnish and Serve: Sauté a teaspoon of oil and cook trimmed scallions for 2-3 minutes until softened and lightly browned. Serve the tender ribs topped with toasted sesame seeds and scallions, alongside traditional Korean sides like kimchi, shredded carrots, and brown rice for a complete, balanced meal.