Healthy Slow Cook Korean BBQ
I LOVE Korean food!!! I have since I was 9 years old, visited my first authentic Korean restaurant, had a signature dish called “bulgogi” — which is literally super delicious, tender, flavorful meat grilled to perfection (sometimes on the table right in front of you)! But once I was diagnosed with Celiac disease and started caring how the insides of my body functioned, my beloved Bulgogi became a sweet memory…. UNTIL TODAY!
I have seen several Korean bbq recipes, in which many sound A-M-A-Z-I-N-G, until I read the ingredients and realize it’s not gluten free and then I see the calorie count and see my ass growing just by reading..
Believe me, after you try these you won’t want to share.. And might go back for seconds!! So here it is:
- 5lbs beef short ribs (it seems like a lot, but once you trim the fat its less)
- 4 tbsp sesame oil
- 3/4 cup rice wine vinegar
- 1 cup liquid aminos
- 8 cloves of garlic, minced
- 2 inches fresh ginger, minced
- 3/4 cup raw coconut sugar
- 1/4 cup brown sugar (or if you don’t want to use brown sugar, use coconut sugar)
- 2 tsp red pepper flakes
Mix garlic, ginger, liquid aminos, sugar, rice vinegar, sesame oil, and red pepper flakes.
Place ribs in a greased crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-7 hours, moving the ribs around 2 or 3 times so that they all get a turn being immersed in the sauce.
When the time is up and meat is fork tender, remove meat from pot, discard bones. Once meat is cool to touch, pull apart with your fingers or with 2 forks. Pour the meat back into the slow cooker with the sauce.
I put these on gluten free corn tortillas, topped with an Asian slaw. You can also eat these in lettuce cups/wraps.