January 11, 2017

Slow Cooker Korean Shortrib Sandwiches

What better way to serve homemade pretzel buns than with Korean shortrib? I seldom eat beef, but when I do, it's gotta be good - and this is ;)

Recipe: Slow Cooker Korean Shortrib Sandwiches
Adapted from: AllRecipes

for the shortribs:
3/4 cup of low sodium soy sauce
3/4 cup of water
3 tablespoons of rice vinegar (or white vinegar)
2 tablespoons of dark brown sugar
1 pear, cut into chunks
1 tablespoon of freshly ground black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 onion, minced
3 pounds Korean shortrib*

cornstarch slurry:
1 tablespoon of cornstarch + 2 tablespoons of cold water

for the sandwiches:
pretzel buns
apple cabbage slaw (scroll down for recipe)


Mix all of the ingredients for the shortrib (except for the shortrib) in a slow cooker.

Rinse the shortribs well. Cut (against the grain) into large chunks if you'd like to hasten the process.

Cook on high for 4-6 hours (I got away with 3.5) or on low for 6-8 hours.

Remove the shortrib from the slow cooker and use two forks to shred the meat. Meanwhile, add the cornstarch slurry to the slow cooker. Thicken the mixture by removing the slow cooker lid and cooking the sauce on high for 15-20 minutes (or until you achieve your desired thickness).

When the sauce has thickened, add the shortrib back in and mix to coat. Assemble the sandwiches!

*I used boneless shortrib

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