Korean Style Short Ribs

INGREDIENTS

1/2 cup low sodium soy sauce

1/2 cup packed light brown sugar

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons minced fresh ginger

4 garlic cloves, crushed

1/2 teaspoon red pepper flakes

5 lbs beef short ribs or 5 lbs pork ribs

3 tablespoons cornstarch

1 1/2 cups shredded carrots

3 scallions, thrimmed and thinly sliced

1 tablespoon sesame seed

3 cups cooked white rice

DIRECTIONS

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.

Entree Recipes