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Slow Cooker Korean Galbijjim

Beef short ribs braise in a sweet-savory Korean soy-pear sauce with vegetables until fall-off-the-bone tender, a beloved banchan centerpiece adapted for the slow cooker. Plan ahead: cook time is 8 to 10 hours on low.

60 minMediumServes 4560 cal/serving

KoreanDinnerSlow CookerStandardHigh ProteinLow CarbNut-FreeEgg-FreeDairy-FreePork-FreeCorn-Free

Ingredients

  • 4 lbs bone-in beef short ribs
  • 6 tbsp soy sauce
  • 1 pear Asian pear (or Bosc pear), peeled and grated
  • 1/4 cup brown sugar
  • 6 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp toasted sesame oil
  • 1/2 tsp black pepper, freshly ground
  • 4 medium carrots, cut into 2-in chunks
  • 8 oz daikon radish (or turnip), cut into 1-in cubes
  • 8 dried shiitake mushrooms, rehydrated and sliced
  • 1/2 cup water (or shiitake soaking liquid)
  • 4 scallions, cut into 2-in pieces
  • 2 tsp sesame seeds, toasted

Instructions

  1. 1

    Soak 8 dried shiitake mushrooms in warm water for 30 minutes to rehydrate. Squeeze dry, remove stems, and slice. Reserve the soaking liquid if using.

  2. 2

    Blanch 4 lbs bone-in beef short ribs in a large pot of boiling water for 5 minutes to remove impurities. Drain and rinse under cold water.

  3. 3

    In a bowl, whisk together 6 tbsp soy sauce, 1 pear peeled and grated Asian pear (or Bosc pear), 1/4 cup brown sugar, 6 minced garlic cloves, 2 tsp grated fresh ginger, 2 tsp toasted sesame oil, and 1/2 tsp freshly ground black pepper to form the braising sauce.

  4. 4

    Place 4 medium cut into 2-in chunks carrots and 8 oz cut into 1-in cubes daikon radish (or turnip) in the slow cooker. Lay the blanched short ribs on top. Add the sliced shiitake mushrooms and 4 cut into 2-in pieces scallions. Pour the braising sauce and 1/2 cup water (or shiitake soaking liquid) over everything.

  5. 5

    Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the beef is very tender and pulls cleanly away from the bone and internal temperature exceeds 160°F (71°C).

  6. 6

    Skim any excess fat from the surface of the braising liquid. Serve the short ribs and vegetables over steamed white rice, spooning sauce over the top. Garnish with 2 tsp toasted sesame seeds and extra scallion greens.

Questions

Can I make Slow Cooker Korean Galbijjim gluten-free?

Yes. The gluten in this entry is 6 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I make Slow Cooker Korean Galbijjim ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Slow Cooker Korean Galbijjim?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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