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Slow Cooker Korean Short Ribs
15 minutes
4 hours
Yield: 6 servings
Steps
- Note: click on times in the instructions to start a kitchen timer while cooking.
- In a cast aluminum slow cooker insert (or another skillet if your slow cooker has a ceramic 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. Make sure the pan is hot, you don't need to worry how done the meat is, you're just going for color.
- Add the beef, brown sugar, lite soy sauce, sesame oil, garlic, ginger and crushed red peppers to the slow cooker.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Add in the cornstarch slurry and cook and additional 20-30 minutes while you cook your rice and vegetables to thicken the sauce.
- Garnish with green onions and sesame seeds if desired.
Originally published at dinnerthendessert.com. Reproduced for personal collection.
