Korean Kalbi

• 1 1/2 cups soy sauce
• 1/4 cup sugar
• 1/4 cup toasted sesame oil
• 12 garlic cloves, chopped
• 1 heaping tablespoon chopped fresh ginger
• 6 green onions, sliced
• 4 to 5 pounds beef short ribs or chuck flanken-style ribs
• Toasted sesame seeds (see page 67)
• Iceberg lettuce cups, cooked white rice, kimchi, chopped jalapeno peppers, sliced green onions, and fresh cilantro sprigs

1. COMBINE the soy sauce, sugar, sesame oil, garlic, ginger, and green onions in a large slow cooker (at least 5 quarts).
2. Stir until well blended.
3. ADD the ribs and blend well.
4. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
5. The meat should be fall-apart tender.
6. SCOOP the meat out of the liquid and onto a platter and sprinkle with the sesame seeds.
7. SERVE the meat at the table with the lettuce cups, rice, and other accompaniments.
8. To serve the kalbi later, Remove the meat from the liquid and refrigerate.
9. Pour the liquid into a separate container and refrigerate.
10. After the liquid has chilled, remove the fat layer from the top and discard.
11. Moisten the meat with some of the defatted juice and reheat in a saucepan over medium-low heat, in the slow cooker, or in a covered baking dish at 350F for 20 to 30 minutes.

soy sauce, sugar, sesame oil, garlic, fresh ginger, green onions, ribs, sesame seeds, white rice

Taken from www.epicurious.com/recipes/food/views/korean-kalbi-391335 (may not work)