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.
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 cloves 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
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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.
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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.
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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 cloves 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.
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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.
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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).
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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.