Slow Cooker Korean Bbq Recipes

KOREAN BBQ CHICKEN

Steps:

• Preheat the oven to 375 F °.
• Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside.
• Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. Bake for 20 minutes, brush or baste the chicken with the sauce from the pan, then bake for another 15 to 20 minutes or until the thickest piece registers 165F degrees in the middle.
• Garnish: Sprinkle the chicken generously with sesame seeds and chopped cilantro. Let the chicken rest for 5 minutes before serving.

SLOW COOKER KOREAN BBQ BEEF

Steps:

• Melt butter in 12-inch skillet over medium-high heat. Sear meat on all sides, 10-12 minutes or until deep golden brown and crust begins to form. Place beef and pan drippings into 5- to 6- quart slow cooker. Add green onions.
• Whisk all remaining ingredients together in bowl until sugar is dissolved. Pour over beef. Cover; cook on Low heat setting 5-7 hours, or High heat setting 4-6 hours or until beef pulls apart easily with fork.
• Remove beef from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 1 cup juice to slow cooker; discarding fat and remaining juice.
• Pull beef into shreds using two forks. Return shredded beef to slow cooker; stir.

KOREAN STYLE SHORT RIBS (CROCK POT)

Steps:

• Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
• Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
• Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
• Serve over cooked rice.

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER

Steps:

• In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
• Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
• Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

SLOW COOKER KOREAN BBQ PORK BOWL

Steps:

• Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle pork with salt and pepper; cook 8 to 10 minutes, until browned on all sides. Transfer meat to slow cooker.
• Add water, tomato paste, brown sugar and gochujang to skillet, stirring to loosen the brown bits from bottom of skillet. Pour sauce over pork in slow cooker.
• Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Microwave rice according to package directions. Remove pork from slow cooker and shred with two forks; return to sauce in slow cooker. Divide rice evenly into 6 servings, top each with pork, carrot, kimchi, green onion and cilantro.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Steps:

• Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
• Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
• Serve with corn tortillas and your favorite toppings.

SLOW COOKED KOREAN BBQ CHICKEN TACOS

Steps:

• In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
• In a small bowl, combine the cornstarch and water, add this mixture to the boiling sauce.
• Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
• Turn the heat off and set the sauce aside.
• Add the chicken breasts to a slow cooker, then pour the sauce on top.
• Slow cook on high for 3-4 hours or on low for 6-8 hours.
• Add the carrots, cabbage, green onions and cilantro to a large bowl, toss to combine.
• In a small bowl, whisk the rice wine vinegar, sriracha, soy sauce, honey and sesame oil together.
• Pour the dressing over the carrots and cabbage, toss to combine.
• Once the chicken has finished cooking, shred the chicken with two forks in the slow cooker and toss with the sauce.
• Spoon the Korean bbq chicken into warmed tortillas and top with the Asian slaw.

SLOW COOKER KOREAN BBQ MEATBALLS

Steps:

• In a medium saucepan, over medium high heat, combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
• In a small bowl, combine the cornstarch and water.
• Add this mixture to the boiling sauce.
• Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
• Turn the heat off and set the sauce aside.
• Preheat the oven to 375°F.
• Add all of the meatball ingredients to a large bowl.
• Use your hands to combine all of the ingredients, then form into 1" balls.
• Place the meatballs on a foil-lined baking sheet.
• Place the meatballs in the oven for 10 minutes.
• Remove the meatballs from the oven and add them to a slow cooker.
• Pour the korean bbq sauce over the meatballs.
• Cook on low 5-6 hours or on high 2-3 hours.

SLOW COOKER KOREAN BBQ

Steps:

• Mix everything together, put into crockpot on low for 8 hours. Serve with rice.