Add the short ribs and sear for 2–3 minutes per side, until deeply browned.

Remove the short ribs from the skillet/slow cooker and set aside on a plate.

Add the onion, garlic, and ginger to the same skillet, cut-side down. Cook for 2–3 minutes, until slightly softened and fragrant.

If this step was on the stovetop, transfer the onion mixture to the slow cooker.

Add the tomato paste, gochujang, soy sauce, honey, and rice vinegar to the onions and stir well.

Add the short ribs to the slow cooker, followed by the beef broth.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the short ribs are very tender and easily pull away from the bone.

Remove the short ribs from the slow cooker. Discard the bones and any large pieces of fat, then shred the beef with two forks. Skim excess fat from the surface of the broth.

Stir the coconut milk into the broth and return the shredded beef to the slow cooker.

Add the ramen noodles directly to the slow cooker, making sure they are mostly submerged in the broth.

Cover and cook on HIGH for about 8-10 minutes, until the noodles are tender. This time may vary depending on what type of ramen you have.

Start checking them around 5 minutes so they don't overcook.

Taste and adjust with additional soy sauce or rice vinegar, if needed.

Ladle into bowls and top with desired toppings. We like green onions, cilantro, a drizzle of sesame oil, lime wedge, and chili crisp for extra heat.

Enjoy!