Slow Cooker Korean Bbq Food

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER

Steps:

• In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
• Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
• Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

SLOW COOKER KOREAN BBQ

Steps:

• Mix everything together, put into crockpot on low for 8 hours. Serve with rice.

SLOW COOKER KOREAN RIB TACOS

Steps:

• Combine soy sauce, water, sugar, vinegar, green onions, white onion, sesame oil, red chile pepper, sesame seeds, garlic, and black pepper in a large bowl. Stir marinade well to ensure sugar is completely dissolved.
• Soak ribs in the marinade for at least 1 hour to overnight.
• Transfer ribs and marinade to a slow cooker; cook on High for 3 to 4 hours. Reduce heat to Low and cook 30 minutes more.
• Transfer ribs to a cutting board and discard marinade. Cut meat from the bones with a sharp knife.

KOREAN STYLE SHORT RIBS (CROCK POT)

Steps:

• 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.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

SLOW-COOKER KOREAN BEEF STEW

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef, carrots, onions, garlic, tomato juice, soy sauce, sugar, oil and pepper.
• Cover; cook on Low heat setting 9 to 11 hours (or on High setting 4 hours 30 minutes to 5 hours 30 minutes).
• In small bowl, mix cornstarch and cold water until blended; stir into beef mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 20 minutes longer or until mixture is slightly thickened. Serve with rice.