KOREAN SLOW COOKER PORK CHOPS RECIPE | ALLRECIPES
I started off with another recipe on this site but wound up changing so much that I think it needs it's own mention. The bean paste makes it a little bit spicy. Sauce was great over rice.
Provided by BlueBear
Categories World Cuisine Asian Korean
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours 0 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- In the crock of a slow cooker, stir together the garlic, chicken broth, bean paste and soy sauce. Season the pork chops with salt and pepper, and place them in the crock. Turn to coat with sauce. Cover, and cook for 5 hours on the Low setting.
Nutrition Facts : Calories 141.7 calories, CarbohydrateContent 3.5 g, CholesterolContent 39.4 mg, FatContent 6.7 g, FiberContent 0.2 g, ProteinContent 16 g, SaturatedFatContent 2.5 g, SodiumContent 1246.5 mg, SugarContent 0.9 g
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
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