Slow Cooker Korean Bbq Recipes

SLOW COOKER KOREAN BBQ BEEF

Steps:

• Melt butter in 12-inch skillet over medium-high heat. Sear meat on all sides, 10-12 minutes or until deep golden brown and crust begins to form. Place beef and pan drippings into 5- to 6- quart slow cooker. Add green onions.
• Whisk all remaining ingredients together in bowl until sugar is dissolved. Pour over beef. Cover; cook on Low heat setting 5-7 hours, or High heat setting 4-6 hours or until beef pulls apart easily with fork.
• Remove beef from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 1 cup juice to slow cooker; discarding fat and remaining juice.
• Pull beef into shreds using two forks. Return shredded beef to slow cooker; stir.

KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS

Steps:

• Wash ribs and pat dry. Salt ribs liberally.
• Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
• Place browned ribs in a 3-quart slow cooker.
• Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
• Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

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:

• 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.

SLOW COOKER KOREAN BBQ

Steps:

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