Korean-Style Short Ribs
Ok, I confess. I'm not a fan of vegetables and I'm a heavy meat eater. I like it grilled or roasted and I'm a big fan of hot, sweet and spicy sauces. So when I stumbled in this recipe, my mouth just watered and my natural instinct is to post it here. I'll definitely gonna try it myself!
1/2 c soy sauce
1/2 c packed light brown sugar (you can scale it down to 1/3 c)
2 Tb sesame oil
2 Tb rice vinegar
2 Tb minced fresh ginger
4 cloves of crushed garlic
1/2 tsp red pepper flakes
5 lbs beef short ribs
3 Tb cornstarch
3 Tb cold water
PROCEDURE
Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quarter slow cooker and pour sauce over. Cover and cook on high for 6 hours or on low for 9 hours.
Transfer ribs to a platter, and skim and discard excess fat from liquid. Place liquid in a saucepan, combine cornstarch and water and add to liquid. Bring to a boil and cook for two minutes, stirring constantly, until thickened. Remove meat from ribs, place over rice and top with sauce, green onions and sesame seeds.
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