#savorysweetsauce

[disneyoftheweek]

Korean short ribs cooked in a slow cooker and marinated in a savory-sweet sauce. They are tender and full of flavor.

Ingredients: 4 lbs beef short ribs. 1 cup soy sauce. 1 cup brown sugar. 1/2 cup rice vinegar. 1/4 cup sesame oil. 1/4 cup water. 6 cloves garlic, minced. 1 onion, sliced. 1 inch ginger, grated. 2 green onions, chopped. 2 tbsp sesame seeds. 1/4 tsp black pepper.

Instructions: Put rice vinegar, soy sauce, brown sugar, sesame oil, water, garlic, and black pepper in a bowl. Mix them all together. Put the short ribs in the slow cooker and cover them with the sauce. Slice the onion and grate the ginger into the slow cooker. It should be on low for 6 to 8 hours, or until the ribs are soft. Add chopped green onions and sesame seeds to the top after it's done cooking before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

electronic crack

[scratchfood]

Korean short ribs cooked in a slow cooker and marinated in a savory-sweet sauce. They are tender and full of flavor.

Ingredients: 4 lbs beef short ribs. 1 cup soy sauce. 1 cup brown sugar. 1/2 cup rice vinegar. 1/4 cup sesame oil. 1/4 cup water. 6 cloves garlic, minced. 1 onion, sliced. 1 inch ginger, grated. 2 green onions, chopped. 2 tbsp sesame seeds. 1/4 tsp black pepper.

Instructions: Put rice vinegar, soy sauce, brown sugar, sesame oil, water, garlic, and black pepper in a bowl. Mix them all together. Put the short ribs in the slow cooker and cover them with the sauce. Slice the onion and grate the ginger into the slow cooker. It should be on low for 6 to 8 hours, or until the ribs are soft. Add chopped green onions and sesame seeds to the top after it's done cooking before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

cogito ergo sum

[zoomartin]

These fast and funky noodles are a delicious vegan dish packed with vibrant flavors and textures. The combination of tender rice noodles with crisp vegetables, tossed in a savory-sweet sauce, creates a satisfying meal that's perfect for a quick lunch or dinner.

Ingredients: 200g rice noodles. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 small carrot, julienned. 2 cups shredded cabbage. 3 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon lime juice. 2 green onions, chopped. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts.

Instructions: Cook rice noodles according to package instructions, then drain and set aside. Heat sesame oil in a large pan over medium heat. Add minced garlic, sliced bell pepper, and julienned carrot. Stir-fry for 2-3 minutes until slightly softened. Add shredded cabbage to the pan and continue to stir-fry for another 2 minutes. In a small bowl, mix soy sauce, maple syrup, and lime juice. Pour over the vegetables in the pan and toss to combine. Add cooked rice noodles to the pan and toss everything together until well combined and heated through. Remove from heat and garnish with chopped green onions, cilantro, and chopped peanuts. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

K Brown

[dudesforchoice]

The vibrant veggies and savory-sweet sauce in this colorful stir-fried vegetable dish work perfectly together. It's a flavorful, nutritious, and speedy meal that will definitely satisfy your cravings.

Ingredients: 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 1 cup snap peas, trimmed. 1 cup sliced mushrooms. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup low-sodium soy sauce. 2 tablespoons vegetable oil. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked rice for serving.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, and cornstarch in a small bowl. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the ginger and garlic for 30 seconds, or until fragrant. Stir-fry the broccoli florets for two to three minutes, or until they begin to turn bright green and become slightly tender. Add the mushrooms, carrot, snap peas, and sliced bell peppers. After 34 more minutes of stir-frying, the veggies should be crisp-tender. Drizzle the veggies with the sauce and toss to coat. Simmer the vegetables for a further two to three minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Give the stir-fry one last toss and drizzle with sesame oil. Serve cooked rice with the vibrant vegetable stir fry. If desired, garnish with sliced green onions or sesame seeds. Savor your delicious and nutritious stir-fry!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lionel Ragot

[thescavengergirlrey]

With this Slow Cooker Korean Beef recipe, you can make tender, flavorful beef with little work. When you mix soy sauce, brown sugar, and fragrant spices together, you get a savory-sweet sauce that goes great with rice. This tasty meal is easier to serve when you use a rice cooker.

Ingredients: 1.5 lbs beef chuck roast, sliced thinly. 1/2 cup low-sodium soy sauce. 1/4 cup brown sugar. 4 cloves garlic, minced. 2 teaspoons sesame oil. 1 teaspoon ginger, minced. 1/4 teaspoon crushed red pepper flakes. 2 tablespoons cornstarch. 2 tablespoons water. 2 green onions, chopped for garnish.

Instructions: In a bowl, mix soy sauce, brown sugar, garlic, sesame oil, ginger, and red pepper flakes. Place sliced beef in the slow cooker. Pour the sauce mixture over the beef. Cover and cook on low for 6-8 hours or high for 3-4 hours. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the slow cooker 30 minutes before serving. Cook until sauce thickens. Serve over rice, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

Jeffrey F