How To Make Slow Cooker Korean Short Ribs
Feast on tender, slow-cooked Korean short ribs with a traditional mix of sweet and spicy by combining soy sauce, ginger, garlic, and sesame oil.
In a cast aluminum slow cooker insert, add the tablespoon of canola oil.
Dredge the beef in flour on all sides and shake off the excess.
Brown the beef on high heat on all sides to have an equal browning.
Add the beef base, brown sugar, lite soy sauce, sesame oil, garlic, ginger, and crushed red peppers to the slow cooker.
Cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
Add in the cornstarch slurry and cook an additional 20 to 30 minutes to thicken the sauce.
Garnish with green onions and sesame seeds if desired.
- Calories: 1956.96kcal
- Fat: 169.13g
- Saturated Fat: 72.01g
- Trans Fat: 0.01g
- Monounsaturated Fat: 76.75g
- Polyunsaturated Fat: 7.68g
- Carbohydrates: 36.88g
- Fiber: 0.45g
- Sugar: 23.59g
- Protein: 67.78g
- Cholesterol: 344.73mg
- Sodium: 1397.59mg
- Calcium: 72.62mg
- Potassium: 1195.17mg
- Iron: 7.65mg
- Vitamin A: 0.20µg
- Vitamin C: 0.84mg
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