Korean Style Short Ribs (Crock Pot)

By KatKD

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, trimmed and thinly sliced
• 1 tablespoon sesame seeds
• 3 cups cooked white rice

Preparation

Step 1

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.