Korean style short ribs (crock pot)

• 1/2 cup soy sauce
• 1/2 cup light brown sugar, packed
• 2 tbsp sesame oil
• 2 tbsp fresh ginger, minced
• 4 clove garlic
• 1/2 tsp red pepper flakes
• 5 lb beef short ribs
• 3 tbsp corn starch
• 1 1/2 cup carrots, shredded
• 3 scallions, thinly sliced
• 1 tbsp sesame seeds
• 3 cup white rice, cooked
• 2 tbsp rice vinegar

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

soy sauce, light brown sugar, sesame oil, ginger, clove garlic, red pepper, beef short ribs, corn starch, carrots, scallions, sesame seeds, white rice, rice vinegar

Taken from cookpad.com/us/recipes/331607-korean-style-short-ribs-crock-pot (may not work)