Korean Short Ribs
User Reviews
5
Korean Short Ribs
Description
The Korean Short Ribs dish highlights bone-in short ribs seared briefly to develop flavor, then slow-cooked with baby potatoes and carrots in a sauce made from soy sauce, black vinegar, brown sugar, apple, garlic, beef stock, and warming spices such as ground ginger, paprika, chili flakes, and black pepper. The cooking process tenderizes the meat and infuses it with a rich, balanced savory-sweet-tangy flavor profile.
The sauce is thickened at the end with cornstarch, creating a glossy coating that clings to the meat and vegetables. The slow-cooker method yields fall-off-the-bone tenderness, while the included vegetables absorb the flavors. Sesame seeds sprinkled on top provide a delicate crunch and subtle nuttiness.
This dish is served fresh off the slow cooker and pairs well with steamed rice or noodles for a comforting meal with layers of taste and texture.
Ingredients
- 3 pounds short ribs bone in
- 18 ounces baby potato
- 2 cups carrot peeled and cut into bite size chunks
- 2 tablespoons sesame seeds
Sauce
- ½ white onion chopped
- 2 cloves garlic minced
- 1 apple peeled cored and finely chopped, sweet red
- ½ cup beef stock
- ⅓ cup soy sauce
- ⅓ cup black vinegar
- ⅓ cup brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- ½ teaspoon chili flakes
- 1 teaspoon black pepper freshly ground
- 2 tablespoons cornstarch
Instructions
- Heat a large skillet over medium high heat and sear your short ribs on all sides, for just a minute on each side. Add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.
- In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and stir to mix. Pour the sauce over your short ribs and vegetables. Turn your crockpot to low and cover, allow everything to cook for 8 hours.
- Once the 8 hours is up, remove the meat and vegetables from the crockpot, Skim as much of the fatty oil off the top of the sauce as you can, and add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.
- Add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.
- Serve fresh, sprinkled with sesame seeds and sliced green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 910mg | 38% |
| Potassium | 1244mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 7362IU | 147% |
| Vitamin C | 22mg | 24% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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