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Sataejjim (Slow Cooker Braised Beef Shank)
4.4 from 192 votes

Sataejjim (Slow Cooker Braised Beef Shank)

Sataejjim is a slow-cooked Korean braised beef shank dish featuring large chunks of beef and root vegetables simmered in a sweet and savory soy-based sauce. The slow cooking tenderizes the beef and infuses the vegetables with rich flavors, while aromatics like garlic, ginger, and dried mushrooms add depth. The final dish is garnished with scallions and sesame oil for added freshness and nuttiness, making it a hearty and comforting meal.

Servings: 6
Course: Main Course, Others

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.