Friday, March 4, 2011
Slow Cooked Korean Short Ribs
We got a package of short ribs in our CSA package this month, but I was running into problems. I usually braise short ribs with red wine, but it was Sunday and we had no wine in the house. So I thought, well, I'll make them Korean style then. But we were out of propane! What to do?
Well, I wasn't letting a little detail like no propane stop me from making something good. I decided to put the crock pot in charge. It turned out to be a good decision!
Koreans love garlic. Don't be afraid, though--even though it's a lot, there wasn't an overpowering garlic taste. Cooking everything for so long really helps mellow the garlic bite.
You'll probably have an easier time than I did. Usually short ribs purchased from the store are cut into individual ribs. These weren't, so they were a little bulkier.
I also gave the ribs a good coat of ground pepper.
I served mine with rice and Man Du. Give your slow cooker a break from regular Pot Roast and introduce your family to the taste of Korea!
Recipe: Slow Cooked Korean Short Ribs
1 c. soy sauce
1/8 c. packed brown sugar
1/8 c. honey
1/4 c. sesame oil
5-6 cloves garlic, smashed
3 green onions, roughly chopped
2-3 lbs. beef short ribs
pepper, for flavor
1/2 c. water
In a crock pot, combine soy sauce, brown sugar, honey, sesame oil, garlic, and green onions. Turn crock pot on low and stir well.
Add short ribs and pepper. Add enough water to go halfway up short ribs.
Cook over low heat for 5-6 hours or until beef is tender and falling off the bone. Serve over rice.