Korean Barbecued Beef

I love Korean BBQ like so much. I can't even tell you. I could eat Korean cuisine every night for diner I would be so happy. I made this Korean dish as it originally calls grilled but I also put it in the crockpot and let it cook on high for 2.5 hours and it was awesome too.  The meat fell apart. Serve it with rice and your stomach is in yummy town. Give this Slower Cooker Korean BBQ a try.

Korean Barbecued Beef

Makes 2 generous servings
For the marinade:
1/2 cup low-sodium soy sauce
1/4 cup pineapple juice
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 green onions, white and light green parts only, minced (reserve ends for garnish)
2 large cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon toasted sesame seeds, plus more for garnish
1 teaspoon grated ginger
1 pound flank steak, cut into 1/8-inch slices against the grain

For the finished dish:
Neutral cooking oil, such as canola, for grilling
Cooked white rice, to serve (see Recipe Note)

Combine the ingredients for the marinade in a mixing bowl and transfer to a sealable plastic bag. Add the beef slices, press any excess air out of the bag, and seal. Refrigerate for a minimum of 30 minutes, or overnight.

Heat a large griddle or grill pan over medium-high heat. Using a silicone brush, generously brush oil on the pan and wait until it is sizzling. Working in batches if necessary, sear the meat until deep-brown grill marks form on one side. Flip and continue cooking until caramelized and cooked through, 30 seconds to a minute. Garnish with green onions and toasted sesame seeds and serve with cooked white rice.

Sweet Hawaiian Crockpot Chicken

I think I chose this recipe as I had all the ingredients on hand. I even added broccoli at the end to spruce up the meal but I didn't end up loving it. I am posting this incase someone might. Also found it on Pinterest.

Sweet Hawaiian Crockpot Chicken
 
Ingredients 
 
1 cup Pineapple Juice
1/2 cup Brown Sugar
1/3 cup Light Soy Sauce
2 lbs Chicken tenderloins


Directions
Turn crockpot onto Low

Add all ingredients to crockpot and mix together.

Cook on low 6-8 hours.

It will start to fall apart when done.

This is another meat recipe my daughter gobbled up. It was very easy to make and tasty. Though I need a smaller crockpot or I should add more liquid next time.  We served it over rice. Though noodles would do nicely also.

Beef or Venison Hungarian Goulash for the Crockpot
From Frugalupstate.com

• 2 LB Beef or Venison

• 1 Onion

• 1 Clove Garlic

• 1/2C Ketchup

• 2TBS Worcestershire Sauce

• 1TBS Brown Sugar

• 2tsp Salt

• 2tsp Paprika

• 1/2 tsp mustard powder

• 1C Water

• 1/4 C Flour

• Cut Beef or Venison into 1 inch cubes and place in the bottom of the crockpot

• Slice onion and lay on top of meat.

• Mince garlic & combine with ketchup, Worcestershire sauce, sugar, salt, paprika, mustard powder & water. Pour over meat & onion.

• Cook on LOW for 8-10 hrs

• Dissolve flour in 1/4 C cold water and stir into Goulash.

• Cook on HIGH for an additional 15 min to thicken.

• !Variations:

• Use Pork or Chicken instead of Beef or Venison.

• Add a couple of slices of bacon, diced. Mmm.

• Add sliced sweet peppers and/or chunks of carrot on top of the onion layer (as in the photo).

• Use 1TBS prepared mustard instead of mustard powder.

• Thicken with 2TBS Cornstarch dissolved in cold water instead of flour.

• Use 1TBS molasses or white sugar instead of brown sugar.

• Serve over rice instead of noodles.

• Eat plain as a stew instead of over anything.

Been seeing recipes for Mongolian beef recipes. I found one that worked with my schedule by using the crockpot. It tasted an awful lot like Korean ground beef. Regardless really tasty and easy to make. My carnivore daughter ate it up. Meat and rice her two favorite things. 

Slow Cooker Mongolian Beef by Six Sisters

Ingredients:
1 1/2 pounds beef flank steak, cut into stir-fry sized strips
2 tablespoons olive oil
1/2 teaspoon minced ginger
2 cloves garlic, minced
3/4 cup soy sauce3/4 cup water
3/4 cup brown sugar
1/4 cup cornstarch
1/2 cup shredded carrots
3 medium green onions, chopped


Directions:Spray slow cooker with non-stick cooking spray. Coat each piece of steak in cornstarch and place in crock pot. Combine remaining ingredients in a bowl and pour over beef in crock pot. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. Serve over rice, topped with additional sliced green onions.

There may or not be lots of leftovers after the holidays. Perhaps some of it is bread, stock and cheese. Well why not make an easy yet tasty French Onion Soup out of it and mostly using your crockpot?

Crockpot French Onion Soup
Adapted From How Sweet It is

8-10 servings 4

Ingredients
Medium sweet onions, thinly sliced
3 garlic cloves minced
4 tablespoons of butter
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons flour
8 ounces of beer
64 ounces of low-sodium beef stock
2 tablespoons fresh thyme
1/2 teaspoon black pepper
1/2 teaspoon salt french bread
Gruyere cheese, sliced

Directions
Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours. Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!

It is soup weather. Just lovely. During this time of year I am happy just eating soup. French Onion is my favorite. But there are so many different soups to try I am not going to limit myself. I decided on a cauliflower, bacon and cheese soup. It also tastes really good if you omit the bacon and cheese and add a bit of curry spices to it. 

Cauliflower Bacon & Cheese Soup

Adapted from MomsWithCrockpots.com 

•   

Ingredients

• 1 med. head of cauliflower, separated into flowerettes
• 1 med. onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped, or about 1/4 to 1/2 cup
• 4 cups chicken stock
• 1/2 tsp. Worcestershire sauce
• 1 cup Cheddar cheese, grated
• salt and pepper
• 2 cups half-and-half or light cream
• chopped chives
• crispy bacon crumbled for garnish and yumminess

Directions

1. Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker.
2. Cover and cook on low for 6 to 8 hours.
3. Puree in blender to desired consistency.
4. Return to low. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well.
5. Turn slow cooker to high and heat through; garnish servings with chopped chives, and crisp bacon crumbles if desired.

Now that school has started again and my time is very limited I rely heavily on my crockpot for meals. And this Salsa Chicken recipe seemed filling and delicious. Well my husband and I enjoyed it. My eldest just chose to eat plain chicken with rice. My youngest just the rice and beans. On second thought I guess we enjoyed it in our own ways. I also would recommend it to serve to a large crowd over some rice. 

Slowcooker Salsa Chicken

Adapted from Chef Mommy

Ingredients:

1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 package taco seasoning 
1 cup sour cream 
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)
Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Another sauce I simply cannot get enough of is the mixture of red pepper flakes, soy sauce, brown sugar and ginger. Those flavors together are a wonderful combination of salty, sweet and spicy. My personal favorite is the spicy part. A great way to spruce up taco night and to serve as an appetizer for a party.

Crockpot Korean Beef Tacos 
Adapted from Crumbs and Chaos


Ingredients
3-4 lbs. Beef Roast
1/2 cup Brown Sugar
1/3 cup Soy Sauce
10 Whole Cloves of Garlic
1/2 Onion
Chopped 1 inch piece
FRESH GINGER, peeled and grated
2 Tablespoons
SEASONED
RICE WINE VINEGAR
1 Tablespoon
SESAME OIL
1 JALAPENO, Diced 1 (16 oz.) bag of COLESLAW MIX
1 Tablespoon SOY SAUCE
2 Tablespoons
SEASONED RICE WINE VINEGAR
Salt & Pepper
Tortillas


Instructions 
Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours. Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot. In a medium bowl, combine remaining ingredients (except for tortillas). Serve shredded meat on tortillas, top with slaw mixture.

This would make a pretty neat dish for entertaining a crowd. Perhaps with some tapas to go along with it. I liked the recipe and it was easy enough I just would add more spices next time. Perhaps more adobo, paprika and garlic. But play around with it and see what suits you.

Slow Cooker Paella Serves: 4
Adapted from Mom's with Crockpots

Ingredients:

1 1/2 cups uncooked converted long-grain white rice
1 tablespoon olive oil
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) chicken broth
1/2 pound andouille or Spanish sausage cut into pieces
1/2 cup diced onion
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon crushed saffron or 1/8 teaspoon turmeric
1 clove garlic minced 6 boneless skinless chicken thighs (about 1 1/4 lb)
1/4 teaspoon paprika
1 cup frozen sweet peas (from 1-lb bag), thawed*
6 oz deveined shelled cooked medium shrimp, tail shells removed

 Directions Brown sausage and onion in skillet over medium heat. In 4- to 5-quart slow cooker, mix rice and oil. Stir in tomatoes, broth, sausage, water, salt, saffron and garlic. Arrange chicken thighs in single layer over rice mixture. Sprinkle paprika over top. Cover; cook on Low setting 5 to 6 hours. About 35 minutes before serving, sprinkle thawed peas over chicken mixture. Arrange shrimp over top. Increase heat setting to High; cover and cook 20 to 30 minutes longer or until shrimp are thoroughly heated

I think right now Korean food is my favorite of ethnic foods. I love the variety. The flavors. The below recipe reminded me of the Korilla food truck we have in NYC. Though it is a bit more affordable than most Korean restaurants they are never near my office. So I was especially glad to find the recipe. And my crockpot was able to do most of the work. It was a delicious meal.

Crockpot Korean Beef Tacos with Cucumber Slaw Adapted from Foodie Bride
Ingredients For the Korean beef: ~5 lbs beef short ribs (can also use back ribs) 1 bottle (10 oz) low sodium soy sauce 1 cup packed brown sugar 6 cloves garlic, minced 4 Tbsp ginger, grated 6 Tbsp rice vinegar 2 Tbsp dark sesame oil 2 Tbsp vegetable or olive oil 2 Tbsp sriracha 1 cup water (optional) For the Cucumber Slaw: 1 cucumber (seedless recommended) Thinly sliced red onion rounds 1/2 tsp salt 2 Tbsp rice vinegar crushed red pepper flakes to taste For the tacos: 16 small wheat tortillas cilantro bean sprouts Greek yogurt (or sour cream) sriracha Instructions To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. Place in a colander and let sit for up to an hour over a bowl or in the sink. Shake additional water from the colander or pat with paper towels. Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use (leftovers get less and less crunchy as they sit but it can be made ahead, just pour off any accumulated liquid and toss with an additional 1-2 tsp vinegar to taste, if necessary). To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the ribs. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils. Pour over the ribs in the crockpot. (I thought the liquid level looked a little low so I added ~ 1 1/2 cups of water.) Cook on low for 8 hours. (optional) Remove 1 1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat. To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of yogurt. Notes Yields: 8 servings

My daughter loves chicken and bacon so I thought bingo when I found this recipe. But she is still only three and this was too saucy for her. But my husband loved it. We enjoyed it over rice. Next time I think I will add some cheese to the recipe as I think cheese only makes meals better.



Sour Cream and Bacon Crockpot Chicken

Adapted from Moms With Crockpots
Serves 6–8

Ingredients
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste
Directions
Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.
If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
Notes
Serve over rice, couscous, or wide egg noodles.

I remember I tried to make Creme Brulee the original way last Christmas. It did not come out well at all. My cousin requested I try again. This time I looked for another recipe.

What do you know I found a recipe to make it in the crockpot. It came out great. I just finished it off by broiling the sugar topping off in the oven of course. The only change is I will ad a wee bit more sugar next time. But otherwise excellent.




Slow Cooker Creme Brulee
Adapted from Crock Pot 365

The Ingredients:

--2 cups heavy cream
--5 egg yolks
--1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
--1 T good vanilla
--1/4 cup raw sugar (for topping, add later)




The Directions:


Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.


--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla

pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.


Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I'm not sure how long they will take. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this

Yes another crockpot recipe. But a crockpot is a working gal's best friend. And I have a toddler who doesn't entertain himself just yet and his sister doesn't like him crashing into her toys. They don't play together that well yet. Except if they are jumping on the bed and they still need to be supervised. Anyway back to the recipe. Sorry. I like to try a different recipe for the crockpot everyday. And this recipe did not disappoint. The recipe was moist and was great in a sandwich and on top of rice.



Crockpot Shredded Beef
Adapted from A Good Appetite

1 T Dijon mustard
1/2 c bbq sauce
1 T red wine vinegar
6 oz beer (we used a pilsner)
1 1/4 lb boneless beef roast (we used a beef round tip roast)

Mix the dijon, bbq sauce & red wine vinegar in your crockpot. Cut the roast in half so it fills the whole bottom of the crockpot.

Put the roast into the crockpot & flip to coat both sides. Pour the beer over the top. Set crockpot to low & cook for 6 - 8 hours, until the beef pulls apart easily with a fork.

Remove the beef from the crockpot, leaving the sauce, & shred with a fork. Strain any fat from the top of the sauce. Mix as much sauce as you'd like into the shredded beef.

4 servings

For a while I was on a Chinese food kick. I wanted to eat it every single time we ordered out. But that becomes pricey whether times are tough or not. And I wanted a recipe that was quick to make. Because when I get home from work my kids just want to spend time with me. And don't care that I have to cook or get ready for the next day. So the Beef and Broccoli crockpot recipe was perfect. Make some rice in a rice cooker or instant rice and taa daa dinner.



Beef & Broccoli
Adapted from La Loosh

Ingredients:
1 pound boneless beef top round steak — trimmed of fat, cut into cubes
1 4.5 ounce jar sliced mushrooms – drained
1 medium onion — cut into wedges
1/2 cup condensed beef broth
3 tablespoons purchased teriyaki baste and glaze
1 tablespoon sesame seed
1 teaspoon dark sesame oil — if desired
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups frozen broccoli florets or fresh broccoli

Directions:
In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Makes 4 (1 1/4-cup) servings.

Want pork ribs in the winter but it's too cold to bbq(never for some) or live in an apartment building? Well if you have a crockpot and an oven you are in luck. This BBQ rib recipe I found on Mmm is for Mommy is absolutely quick and scrumptious. The meat fell off the bone. Truly great recipe. I followed the cooks advice of slashing the recipe in half. I also added a store brand pork spice rub and two different kinds of bbq sauce. Otherwise followed the recipe to a tee.

Easy Barbecued Ribs
Adapted from Mmm is for Mommy

1.5 tbsp sweet paprika (3tbsp)
1 tbsp light brown sugar, lightly packed (2 tbsp)
1/8 tsp cayenne pepper (1/4 tsp)
S&P to taste (about 1 tsp each is what I used)
2 lbs pork (baby) back ribs (6 lbs) - leave the membrane on the ribs to help hold them together
1 cup barbecue sauce (3 cups)
Vegetable oil spray.

In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).

Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler. These steps are what turn the ordinary into the extraordinary, so don't you dare skip them even if your ribs already look pretty good. Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on (like in my photo collage), bone side up. Set to the side. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes. Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice (I did only once because I forgot) to baste with more sauce. Serve any remaining sauce on the side with the ribs.

I found this recipe on my Facebook Crockpot group. What everybody doesn't have a Crockpot group on their Facebook page? Well that is ok because I would like to share with you a delicious and tender recipe for pork chops. Trully a flavorful recipe. We ate it with some corn and my husband's cheese and garlic mashed potatoes. As you can tell the recipe has lots of delicious gravy to put on top of the potatoes.

The Most Amazing Pork Chops

4 whole thick cut bone in pork chops (need to be the thick cut bone in ones with a little fat)
1 envelope onion soup mix (1 oz)
1 1/2 cups of chicken broth
1 10.5 oz can of cream of chicken soup
1 envelope dry pork gravy mix

place pork chops in the slow cooker
mix all other ingredients in a bowl and pour on to chops.
cook on low 6-8 hours until they are VERY fork tender...if they still aren't fall apart cook 30 minutes more and then check again ( continue until they are how you want them)