Slow Cooker Korean Ribs Recipe

Low Carb Korean BBQ Short Ribs I Hacked Diabetes

WEBJun 10, 2021 · Coke zero: the coke helps tenderize the ribs while giving it that caramel colour and flavour.; Brown erythritol: same as the coke it boosts flavour and adds to the …

Rating: 5/5(48)

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Slow Cooker Korean Style Short Ribs + VIDEO

WEBMar 21, 2020 · Slow Cooker. Add short ribs to the slow cooker. In a small bowl, mix together sauce ingredients. Pour the sauce on top of the short …

1. Add short ribs to the slow cooker.
2. Turn on the IP and select Sauté. Once hot add 1 tablespoon of sesame oil to the pot. Add the short ribs and sear on all sides, 4-5 minutes per side. Transfer to a plate.

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Slow Cooker Korean Short Ribs My Korean Kitchen

WEBDec 19, 2021 · Gently pat down the ribs with some kitchen papers. 2. Pre heat a large skillet over medium high heat and place the ribs. Brown all …

1. Rinse the bone-in short ribs under cold water, mainly around the bone area to remove any bone fragments. (If you have some time, you can soak in cold water for 10 mins while changing water a few times.) Gently pat down the ribs with some kitchen papers.
2. Pre heat a large skillet over medium high heat and place the ribs. Brown all sides for about 1 minute. Transfer them into the slow cooker crockpot as they finish.
3. Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add the baby potatoes and carrots. Close the lid and cook for 8 hours on low heat. (You could cook for 5 hours on high heat if you’re short on time, but I find that it results in less flavorful and less tender meat.)
4. 30 mins prior to the end of the cooking time, make the starch slurry by combining the water with the starch flour. Whisk well and pour it into the slow cooker. Turn the heat to high and simmer for the remaining time.Alternatively, you can take out most of the sauce from the slow cooker after 8 hours of cooking. Then simmer the sauce over the stove on high heat, stirring, until it thickens. You may use the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker as it’s less work and less clean up afterwards.)(Optional) Separate the fat using a fat separator or by storing it in the fridge for a few hours then scraping off the solidified fat. I don’t normally separate fat in the first serving, but if I’m eating it as a leftover, I remove the solidified fat as it’s quite convenient to remove.

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