Slow Cooker Korean Roast Or Ribs Recipes

KOREAN STYLE SHORT RIBS (CROCK POT)

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.

KOREAN-STYLE RIBS RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl.
• Pour marinade over ribs and let them marinate for at least four hours.
• After marinating, place ribs on baking dish. Reserve the marinade for later.
• Bake ribs at 325°F (160°C) for two and a half to three hours.
• Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
• After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.
• Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
• Enjoy!

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER

Steps:

• In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
• Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
• Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

SLOW COOKER KOREAN ROAST (OR RIBS)

Steps:

• Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
• Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
• Cook roast on Low, turning once or twice, until tender, about 8 hours.

KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS

Steps:

• Wash ribs and pat dry. Salt ribs liberally.
• Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
• Place browned ribs in a 3-quart slow cooker.
• Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
• Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

SLOW-COOKED KOREAN BEEF SHORT RIBS

Steps:

• Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
• Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
• Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.