KOREAN BBQ SHORT RIBS CROCK POT RECIPES
KOREAN STYLE SHORT RIBS (CROCK POT) RECIPE - FOOD.COM
I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.
Total Time 6 hours 5 minutes
Prep Time 5 minutes
Cook Time 6 hours
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
- 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.
- Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. 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.
- Serve over cooked rice.
Nutrition Facts : Calories 1753, FatContent 142.6, SaturatedFatContent 60.4, CholesterolContent 287.3, SodiumContent 923.1, CarbohydrateContent 55.1, FiberContent 1.9, SugarContent 19.9, ProteinContent 58.7
KOREAN BBQ SHORT RIBS (GAL-BI) RECIPE | ALLRECIPES
This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
Provided by funinthesun
Categories World Cuisine Asian Korean
Total Time 7 hours 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 5 servings
Number Of Ingredients 10
Steps:
- Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
- Preheat an outdoor grill for medium-high heat.
- Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Nutrition Facts : Calories 710 calories, CarbohydrateContent 23.2 g, CholesterolContent 111.9 mg, FatContent 55.5 g, FiberContent 1 g, ProteinContent 28.8 g, SaturatedFatContent 22 g, SodiumContent 2230.6 mg, SugarContent 17 g
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From yummly.com
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From ohsweetbasil.com
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From houseofnasheats.com
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From 365daysofcrockpot.com
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From parade.com
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From delish.com
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From mykoreankitchen.com
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From marthastewart.com
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From goodhousekeeping.com
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From thekitchenwhisperer.net
From thekitchenwhisperer.net
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From crockpot.com.au
From crockpot.com.au
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From reciperfects.com
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From thespruceeats.com
From thespruceeats.com
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From flavorthemoments.com
From flavorthemoments.com
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From tasteofhome.com
From tasteofhome.com
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From koreanbapsang.com
From koreanbapsang.com
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18/5/2018 · 5. MAKE AHEAD: Slow cook the brisket but do not bake, then transfer into a storage container with the cooking liquid (don’t reduce it down) and refrigerate for up to 3 days. To reheat, transfer brisket only into a baking dish and cover. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up oven to 200C/390F, remove cover and proceed with recipe to brown and baste the brisket ...
From recipetineats.com
From recipetineats.com
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From sixsistersstuff.com
From sixsistersstuff.com
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