Want you surprise your family with new flavours? Then this umami flavoured short ribs are the best. The intensely beefy, deep and flavourful cut of meat are perfectly balanced in this dish by the delicate flavours of coconut aminos and rice vinegar to create the most popular dish of Korean barbeque the low carb way.
Begin by placing the coconut aminos, garlic, red pepper, vinegar and sweetener in the slow cooker and stir them until they are well combined.
Next, toss the short ribs into it and arrange them in a single layer over the bottom of the slow cooker. On to its top, place the quartered cabbage slices.
After that, cover the slow cooker and cook them for about 7 to 8 hours on low heat or until the ribs are tender and meats breaks apart easily.
Transfer the cooked contents to a plate and then spoon away the fat from the cooking liquid in the slow cooker.
Now, raise the heat to high in the slow cooker.
In the meantime, combine guar guar and 1 tablespoon of water in a small bowl until they become a smooth paste.
Then, spoon this guar guar paste into the cooking liquid in the slow cooker and cook for about 3 to 4 minutes or until the mixture becomes thickened.
Finally, pour the sesame oil into this and then off the heat of the slow cooker .
Spoon this sauce over the short ribs and cabbage and garnish it with the scallions.
Serve them hot and enjoy.
Recipe Notes
It is possible to brown the meat before adding it to the slow cooker.