Slow Cooker Korean Galbijjim

Name: Slow Cooker Korean Galbijjim
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
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

60 minMediumServes 4560 cal/serving

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

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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

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

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

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

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

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

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.

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Questions

What is 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. This reference files it under Korean dinner: made in a slow cooker, rated medium and about 60 minutes start to finish.

What internal temperature should Slow Cooker Korean Galbijjim reach?

For Slow Cooker Korean Galbijjim, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the soak in Slow Cooker Korean Galbijjim?

Step 1 reads: "Soak 8 dried shiitake mushrooms in warm water for 30 minutes to rehydrate." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

Is Slow Cooker Korean Galbijjim low-carb?

A serving of Slow Cooker Korean Galbijjim carries 10 g of carbohydrate. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Can I make Slow Cooker Korean Galbijjim ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Slow Cooker Korean Galbijjim within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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