Spicy Korean Short Rib Dinner

Spicy Korean Short Rib Dinner

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Try a new kind of rib for dinner. These are Korean spare ribs made with soy sauce and a side of healthy veggies to get the nutrients you need for a good dinner!

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Time needed

20 min preparation + 6 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 medium onion, thinly sliced vertically
  • 4 large cloves of garlic, sliced
  • 2 tablespoons of minced ginger
  • 2 cups of beef broth
  • 1/2 a cup of soy sauce
  • 1/4 a cup of brown sugar
  • 2 tablespoons of unseasoned rice vinegar
  • 2 tablespoons of gochujang (store bought)
  • 1 tablespoon of dark (toasted) sesame oil
  • 2 tablespoons plus 1 teaspoon of canola oil
  • salt and black pepper to taste
  • 4 long-cut bone-in beef short ribs (2 1/2 to 3 pounds), trimmed of excess fat
  • 2 tablespoons of cornstarch
  • 2 bunches of scallions, root ends trimmed
  • 2 tablespoons of toasted sesame seeds
  • Kimchi
  • shredded carrots
  • cooked brown rice

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Directions

First, combine the onion, cloves, ginger, broth, soy sauce, sugar, vinegar, gochujang sauce, and sesame oil in a slow cooker. Set the slow cooker on high.
Next, heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the beef with salt and black pepper to taste. Then, add the ribs to a pan, reduce the heat to medium and brown them well on all sides.
Then put the ribs, meat side down, to a slow cooker. Cover and cook them on high for 4-6 hours or until they become very tender.
Combine the cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until everything becomes smooth. Pour the cornstarch mixture into a slow cooker. Then stir to blend everything and cook uncovered on high for approximately 20 minutes. Turn the slow cooker off and let it sit for 10 minutes.
Next, heat the remaining 1 teaspoon of oil in a skillet over medium-high heat. Cook the scallions until they become slightly softened and browned.
Finally, for a complete meal, serve the ribs with scallions, kimchi, cooked brown rice and shredded carrots.


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