This was probably one of the better meats I've made in the crock pot, the kids devoured every last bite. We had no left overs which definitely proves it was a good dinner. The recipe calls for chuck roast, short ribs or back ribs however I wasn't able to find any of those where I shop and I ended up using a flank steak and it turned out amazing as well. I do think it would be perfect with ribs as they have a little more fat on them.
Crock Pot Korean Beef
1 lb beef (chuck roast, short ribs, back ribs, flank steak)
1 cup soy sauce
1/3 cup brown sugar
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp veg oil
1 tbsp ginger
2 tsp garlic
2 tsp sriracha (optional, we left this out due to tiny mouths)
Mix all together and pour over beef. After I mixed the sauce (prior to pouring on beef) I tasted it to see how I liked the flavor I did need to increase the amount of rice vinegar as I thought it was a little too oily, I added an additional 1 tsp rice vinegar.
Cook on low 6-8 hours
Cucumber Slaw
1 cucumber (seedless recommended)
Thinly slice red onion
1/2 tsp salt
2 tbsp rice vinegar
1 tsp sugar
2 tsp soy sauce
Mix all together
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