SLOW COOKER KOREAN BBQ
Try making this quick and simple Korean barbecue meat for dinner tonight. The sweetness from the brown sugar balances the spicy chili garlic sauce. You can choose chicken, pork or beef! It's a perfect sauce if you're bored of plain old barbecue sauce and want to add an Asian flare to dinner.
Provided by danglin34
Categories Korean
Time 10h20m
Yield 6 Serving, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl whisk together the soy sauce, brown sugar, garlic, vinegar, sesame oil, chili garlic sauce, ginger and pepper.
- Place meat in the bottom of the slow cooker and top with the whisked sauce mixture.
- Cover and cook: Chicken: 4-6 hours on low, Pork: lean cuts (like sirloin) 4-6 hours, on low, fattier cuts (like pork shoulder) 8-10 hours on low, Beef: chuck roast 6-10 hours on low, for ground beef 4-6 hours on low.
- You can cut up the meat into bite size pieces or shred it or slice it...however you want to serve it.
Nutrition Facts : Calories 392.8, Fat 23.5, SaturatedFat 6.5, Cholesterol 127.4, Sodium 1491.1, Carbohydrate 15.5, Fiber 0.3, Sugar 13.8, Protein 28.8
SLOW COOKER KOREAN BBQ
Make and share this Slow Cooker Korean BBQ recipe from Food.com.
Provided by Raeganlady
Categories Pork
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together, put into crockpot on low for 8 hours. Serve with rice.
Nutrition Facts : Calories 554.6, Fat 16.5, SaturatedFat 5.8, Cholesterol 146.2, Sodium 3134.4, Carbohydrate 44.5, Fiber 0.7, Sugar 40.9, Protein 55.7
KOREAN STYLE SHORT RIBS (CROCK POT)
I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.
Provided by barefootmommawv
Categories Meat
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
SLOW-COOKER KOREAN BARBECUE PORK SHOULDER
Saucy, sweet and spicy, this delicious dinner is great on the first day over rice, then leftovers are equally tasty on buns, in quesadillas or on top of a warming bowl of soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g
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