Korean BBQ In Slow Cooker


Here is a slow cooker recipe. I make this when I’m busy or gone most of the day. The whole house is filled with this wonderful aroma when I come home. It is so easy and delicious!
Why settle for fast food when you can make great food this easy?

1 slab baby back ribs or 3 1/2 lb. pork/beef roast
1/3 cup Ying’s Korean BBQ Marinade

First cut ribs between bones into 3-4 pieces to fit crock pot if ribs are used). Rub marinade all over meat with Ying’s Korean BBQ Marinade and let it marinate in a ziplock bag or a container for at least 1 hour in fridge. Place meat in a crock pot, douse them with the leftover marinade and cook on low for about 4 hours (for roast 6-8 hours). You can thicken the meat juice to make gravy (Heat 2 cups meat juice with 2 tablespoons starch or flour in a saucepan until it thickens) Enjoy!


About Ying's Kitchen

Ying is an Asian cooking instructor and cookbook author. She’s been featured many times by different local newspapers (Daily Herald, The News Sun, etc) and radio programs. She has performed cooking demos for TV shows including Channel 7 and Channel 9 WGN-Lunch Break here in Chicago. She was also one of cooking demo presenters at The Taste of Chicago and The Great American Cooking Expo for the last three years. Ying was born and raised in northeastern mainland China. She learned a lot about cooking from her father who is an excellent cook. After graduating from teachers college and teaching for a few years, she began a career as a travel agent for international tourists Traveling around the country afforded her the opportunity to experience the unique tastes the different regions of China have to offer. Over the years, she gained an appreciation for the rich flavors and traditions of each cuisine and for the art of Chinese cooking. The family-owned restaurant in China (where she has been back many times doing research) also contributes to the success of her teaching. She also had her own cooking show with Monroe Public Access Cable TV, “Ying’s Kitchen”. Upon repeated students' requests, She self published her first cookbook “Ying’s Chinese Cookbook, Authentic but Simple.” The cookbook contains 115 Chinese recipes from all over China. It includes tips and tricks that make Chinese cooking simple, and the results are revolutionary. Ying has been teaching Asian cooking for the last decade at community colleges as well as several other cooking schools and library programs in Ohio, Michigan, Indiana, Kentucky, Illinois and Wisconsin with an ever-growing loyal following of students who love her casual, fun and simple teaching style. Currently she is teaching at College of Lake County and Kenosha Public Museum.
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