Asian, Beef

Korean Style Short Ribs

  • 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
  • 3 tablespoons cornstarch
  • 1 1/2 cups shredded carrots
  • 3 scallions, thrimmed and thinly sliced
  • 1 tablespoon sesame seed
  • 3 cups cooked white rice

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..

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