3tablespoonsgochugaru고추가루, Korean red chili pepper flakes
2tablespoonssugar
1teaspoonsalt
¼teaspoonblack pepper
3tablespoonssoy sauce
3tablespoonsrice wineor mirin
2tablespoonshoney
2tablespoonsgochujang고추장, Korean red chili pepper paste
1teaspoondoenjang된장, Korean fermented soybean paste
1/2applegrated
1tablespoonsesame oil
1teaspoonsesame seeds
Instructions
Separate the ribs by cutting through the meat between the bones. Rinse the ribs, and let them sit in cold water for about 30 minutes to draw out excess blood. Drain well or pat dry with paper towels.
Place the ribs in the slow cooker. Mix all the sauce ingredients (except the sesame oil and seeds) in a small bowl. Add to the ribs, and stir well to coat evenly. Drop the vegetables in.
Turn the slow cooker on high heat. Cover, and cook for about 4 to 5 hours until the ribs reach the desired tenderness (you can cook on low heat if you’ll be out longer, about 6 to 8 hours). Stir in sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.