Slowcookerkoreanbbq Recipes

SLOW COOKER KOREAN BBQ BEEF

Steps:

• Melt butter in 12-inch skillet over medium-high heat. Sear meat on all sides, 10-12 minutes or until deep golden brown and crust begins to form. Place beef and pan drippings into 5- to 6- quart slow cooker. Add green onions.
• Whisk all remaining ingredients together in bowl until sugar is dissolved. Pour over beef. Cover; cook on Low heat setting 5-7 hours, or High heat setting 4-6 hours or until beef pulls apart easily with fork.
• Remove beef from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 1 cup juice to slow cooker; discarding fat and remaining juice.
• Pull beef into shreds using two forks. Return shredded beef to slow cooker; stir.

EASY SLOW COOKER BBQ

Steps:

• Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
• Cook on Low for 10 to 12 hours. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker. Add barbeque sauce and continue to cook for 30 minutes.

SLOW-COOKER KOREAN BEEF STEW

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef, carrots, onions, garlic, tomato juice, soy sauce, sugar, oil and pepper.
• Cover; cook on Low heat setting 9 to 11 hours (or on High setting 4 hours 30 minutes to 5 hours 30 minutes).
• In small bowl, mix cornstarch and cold water until blended; stir into beef mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 20 minutes longer or until mixture is slightly thickened. Serve with rice.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• 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-COOKED KOREAN BEEF

Steps:

• Stir all ingredients but meat together in the bowl of a slow cooker.
• Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
• Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
• Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!