Slow Cooker Korean-Style Short Ribs

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 pounds beef short ribs
3 tablespoons cornstarch
1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice, or ramen, whichever suits you

Blend soy sauce, sugar, oil, vinegar, ginger, garlic, and red pepper flakes in a medium bowl.

Place ribs in 5 quarts slow cooker and top with sauce. Cover and cook on high for six hours or on low for nine hours, until the 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 medium-high heat and cook for two minutes, stirring, until thickened. (I found this took only about a minute.) Stir in carrots. Top ribs with sauce, scallions, and sesame seeds. Serve over cooked rice or ramen.

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