Korean style short ribs (crock pot)

Name: Korean style short ribs (crock pot)
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup soy sauce; 1/2 cup light brown sugar, packed; 2 tbsp sesame oil; 2 tbsp fresh ginger, minced; 4 clove garlic; 1/2 tsp red pepper flakes; 5 lb beef short ribs; 3 tbsp corn starch; 1 1/2 cup carrots, shredded; 3 scallions, thinly sliced; 1 tbsp sesame seeds; 3 cup white rice, cooked; 2 tbsp rice vinegar

azexpat @cook_3099087

Korean style short ribs (crock pot)

azexpat @cook_3099087

Saved

Ingredients

5 mins

6 servings

1/2 cupsoy sauce
1/2 cuplight brown sugar, packed
2 tbspsesame oil
2 tbspfresh ginger, minced
4 clovegarlic
1/2 tspred pepper flakes
5 lbbeef short ribs
3 tbspcorn starch
1 1/2 cupcarrots, shredded
3scallions, thinly sliced
1 tbspsesame seeds
3 cupwhite rice, cooked
2 tbsprice vinegar

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Steps

5 mins

1

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a bowl.
2

Place ribs in 5 quart slow cooker, add sauce. Cover, cook on high for 6 hours or low for 9 hours, until meat is tender.
3

Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons of water; blend with liquid in a saucepan.
4

Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
5

Serve over cooked rice.