Slow Cooker Korean Roast Or Ribs Recipes

KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS

Korean-Style Braised (Slow Cooker) Baby Back Ribs image

Slow cooker ribs inspired by my favorite Korean chef in the LA area, Roy Choi, whose cooking will oversaturate your taste buds. Flavor profile of this recipe 12/10. These remind me of your typical pot roast prep that your mom may have made growing up...if your mom happened to be a Korean man who went on to create the first fusion taco truck. Enjoy over a bed of steamed rice and your favorite banchan!

Provided by William Leon

Categories World Cuisine Recipes Asian Korean

Time 3h26m

Yield 4

Number Of Ingredients 12

Ingredients

2 pounds baby back pork ribs
1 teaspoon salt, or to taste
1 tablespoon canola oil
½ cup soy sauce
½ cup light soy sauce
½ cup rice wine
½ onion, cut into quarters
¼ cup orange juice
1 head garlic, chopped
¼ cup minced fresh ginger root
1 jalapeno pepper, chopped
1 bunch scallions, trimmed and chopped

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.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 20.8 g, Cholesterol 116.8 mg, Fat 33.1 g, Fiber 3 g, Protein 30.3 g, SaturatedFat 11.2 g, Sodium 3561.6 mg, Sugar 5.3 g

SLOW COOKER BULGOGI (KOREAN ROAST BEEF)

Slow Cooker Bulgogi (Korean Roast Beef) image

A slow cooker delivers tender, tasty Korean roast beef, known as bulgogi. This was one of my husband's favorite dishes from Korea. Tasty, tender roast beef made in the slow cooker, served over rice with broccoli.

Provided by kelsimad

Categories Everyday Cooking

Time 10h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound beef tenderloin
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons white sugar
1 green onion, finely chopped
1 tablespoon sesame oil
2 cloves garlic, minced
½ teaspoon roasted sesame seeds, or to taste
ground black pepper to taste

Steps:

Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 7.9 g, Cholesterol 89.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 33 g, SaturatedFat 3.9 g, Sodium 519.1 mg, Sugar 6.5 g

SLOW COOKER KOREAN ROAST (OR RIBS)

Slow Cooker Korean Roast (or Ribs) image

This slow cooker Korean-inspired roast has a different flavor than a traditional roast, more on the sweet side, but in a good way (not too sweet). Even though using so many jalapenos sounds a little frightening to some, the meat is not really spicy, just good. It doesn't get much less complicated than this dish. Anyone can have success making it. Also, feel free to substitute pork ribs in place of a roast.

Provided by kris

Categories World Cuisine Recipes Asian

Time 8h15m

Yield 12

Number Of Ingredients 5

Ingredients

1 (4 pound) beef roast
5 whole jalapeno peppers, or more to taste
1 cup soy sauce
1 cup brown sugar
¼ cup water

Steps:

Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
Cook roast on Low, turning once or twice, until tender, about 8 hours.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 20 g, Cholesterol 68.9 mg, Fat 17.1 g, Fiber 0.3 g, Protein 19 g, SaturatedFat 6.8 g, Sodium 1250.3 mg, Sugar 18.3 g

SLOW-COOKER PRIME RIB ROAST

Slow-Cooker Prime Rib Roast image

Prime rib in a slow cooker? You got it! Try this hearty and flavorful bone-in roast that only takes 30 minutes of prep time. The prime rib slow-cooker technique lets you save space in the oven while you whip up our Creamy Horseradish Sauce for dipping. The combination is delicious, beautiful and easily achievable. Add this slow-cooker prime rib recipe to the table the next time you need a showstopping centerpiece.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 8

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
4 teaspoons salt
2 teaspoons pepper
1 cup Progresso™ beef-flavored broth (from 32-oz carton)
5 to 6 lb bone-in beef rib roast
1 tablespoon vegetable oil
1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.

Nutrition Facts : Calories 420, Carbohydrate 2 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 0 g, TransFat 1 1/2 g

KOREAN STYLE SHORT RIBS (CROCK POT)

Korean Style Short Ribs (Crock Pot) image

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

Ingredients

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1 1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

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.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Simple Slow-Cooked Korean Beef Soft Tacos image

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Provided by jasminsheree

Categories World Cuisine Recipes Asian Korean

Time 8h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (3 pound) beef chuck roast, trimmed
½ onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 jalapeno pepper, diced
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas

Steps:

Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
Serve with corn tortillas and your favorite toppings.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 40.3 g, Cholesterol 77.5 mg, Fat 22.4 g, Fiber 3.7 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 696.9 mg, Sugar 14.7 g

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