Korean Beef Short Ribs
- In a large skillet heat oil over medium-high heat. Cook meat, half at a time if necessary, in hot oil until browned. In a bowl combine gochujang, garlic, ginger, paprika, and pepper. Wearing plastic gloves, rub into meat.
- Place meat in a 3 1/2- or 4-quart slow cooker. In a bowl combine the next six ingredients (through sesame oil). Pour over meat.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
- Line a serving platter with napa cabbage. Place beef on cabbage. Skim fat from cooking liquid and stir in carrot, onion, and sesame seeds. Transfer to a serving bowl and serve with the beef.
Nutrition Facts (Korean Beef Short Ribs)
- Per serving:
- 457 kcal ,
- 26 g fat
- (10 g sat. fat ,
- 134 mg chol. ,
- 695 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 45 g pro.
inzamamsooperc 580 Days Ago
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