Korean Short Ribs

Korean Short Ribs
Makes 6
Prep 10 m
Cook 2 m
Slow Cook 360 m
Slow Cook on HIGH or LOW for 9 hours



  1. 1 of 3 Combine soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a bowl.
  2. 2 of 3 Place ribs in a 5-quart slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 9 hours, until meat is tender.
  3. 3 of 3 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 with cooked rice.
Nutrition Information for Korean Short Ribs
Servings Per Recipe: 6
Per Serving: 8 g sat. fat, 43 g carb., 33 g pro., 92 mg chol., 23 g Fat, total, 829 mg sodium, 2 g fiber, 518 kcal cal.