Sataejjim (Slow Cooker Braised Beef Shank)
User Reviews
4.4
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Servings
6
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Course
Main Course, Others
Sataejjim (Slow Cooker Braised Beef Shank)
Description
Sataejjim (Slow Cooker Braised Beef Shank) brings together 3 pounds of beef shank with an assortment of root vegetables—such as parsnip, burdock root, and Korean radish—plus aromatics like garlic, ginger, dried shiitake mushrooms, and optional dried chili peppers for mild heat. The meat and vegetables are coated in a sauce made from soy sauce, rice wine, apricot preserves or honey, sugar, black pepper, and sesame oil, which balances savory and sweet notes.
This mixture cooks slowly for several hours in a slow cooker until the beef becomes fork-tender and the vegetables are infused with the braising liquid, creating a rich, flavorful dish. The slow cooking method fosters a deep melding of flavors and tender textures. Just before serving, chopped scallions and sesame oil are stirred in to bring brightness and a nutty aroma.
Sataejjim is traditionally served with the meat and vegetables plated, topped with the braising sauce. The sauce can be strained to clarify if preferred. This dish is filling and practical for batch cooking. Notes mention an alternative use of Korean pear instead of apricot jam for sweetness and guidance on adjusting sweetness and salt to taste during the cooking process.
Ingredients
- 3 pounds beef shank satae, 사태, meat
- 10 ounces Root Vegetables parsnip, celery root, burdock root, turnip, and/or Korean radish
- 1 carrot medium
- 1/2 onion medium
- 2 scallions
- 8 garlic plump cloves
- 3 to 4 ginger about 1-inch round, thin slices
- 4 dried shiitake mushrooms or any other dried mushrooms, broken up into 2 to 3 pieces
- 4 dried red chili peppers or 1 teaspoon crushed red peppers - optional, small
Sauce
- ⅓ cup soy sauce
- 1/4 cup rice wine or dry white wine
- 2 tablespoons apricot preserves or honey - see note
- 1 tablespoon sugar
- black pepper to taste
- salt
- 1 tablespoon sesame oil
Garnish
- 1 scallion roughly chopped
Instructions
- Rinse the meat. Drain well or pat dry with paper towels. Cut the meat into about 2-inch chunks. Prepare the vegetables by cutting into about 1-1/2-inch chunks.
- Place the meat and vegetables in the slow cooker. Mix together the soy sauce, rice wine, apricot preserve (or honey), sugar and pepper in a small bowl, and pour over the meat and vegetables. Toss everything to coat with the sauce. Cover, and cook for about 4 hours on high or 6 to 8 hours on low. Flip the meat over midway through the process, if you’re home. Adjust the cooking time, depending on how tender you want your meat to be.
- If necessary, sprinkle with a pinch (or two) of salt, and add more sugar or honey to taste. Stir in the scallions and sesame oil before turning the slow cooker off.
- Remove the meat and vegetables from the slow cooker to a large serving bowl. Pour the sauce over the meat to serve. You can run the sauce through a strainer for a clearer sauce if you’d like.
Notes
- When using Korean pear instead of apricot jam, omit the jam and add half a medium pear cut into chunks for natural sweetness.
- Adjust sweetness by adding more honey or sugar according to taste near the end of cooking.
- Season with salt as needed after slow cooking to balance flavors.
- Strain the sauce before serving for a clearer presentation if desired.
User Reviews
Overall Rating
4.4
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