* Ingredients :
° 2 tablespoons rice vinegar
° 8 large garlic cloves, sliced
° 2 tablespoons minced ginger
° ½ cup soy sauce
° 2 cups beef broth
° Half a cup of brown sugar
° 2 tablespoons gochujang (Korean fermented chili paste)
° 1 tablespoon sesame oil
° 2 tablespoons of oil
° Salt and black pepper
° 1 medium rib eye
° 2 tablespoons cornstarch
° chives for garnish
° 2 tablespoons roasted sesame
* Prepare :
Combine first eight ingredients in a slow cooker over high heat.
Heat 2 tsp oil in skillet. Cook ribs in hot oil with salt and pepper. Once browned on both sides, add the ribs to the slow cooker. Leave the cooking covered for four to six hours.
Separately, combine the cornstarch with the four tablespoons of the liquid in which the ribs are being cooked; Stir until well incorporated. Pour this mixture into the remaining broth, stir and simmer over low heat for twenty minutes. Turn off the slow cooker and let it sit for 10 minutes.
Serve the ribs with sesame seeds and chives, and if you want something more Korean, serve it with kimchi, cooked brown rice, and shredded carrots.
Enjoy !
