Slow cooker galbijjim (braised short ribs)
User Reviews
4.6
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Servings
4
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Course
Main Course, Others
Slow cooker galbijjim (braised short ribs)
Description
This galbijjim recipe starts with soaking beef short ribs to remove excess blood before slow cooking them with onion, carrot, Korean or substitute pear, garlic, thin ginger slices, and optional Korean radish and shiitake mushrooms. The sauce combines soy sauce, rice wine, honey or sugar, black pepper, and sesame oil, which penetrates the meat during the 6–10 hour cooking period.
The slow cooker method allows the ribs to become very tender while the vegetables soften and absorb the sauce flavor. Straining and skimming the cooking liquid before serving removes excess fat, leaving a rich, balanced sauce. Garnishing with scallions and a drizzle of sesame oil adds freshness and a nutty aroma.
This dish pairs well with steamed rice, providing a hearty and flavorful meal. Adjustments in cooking time influence tenderness, while flipping ribs midway promotes even cooking.
Ingredients
- 3 to 4 pounds beef short ribs
- 1/2 onion medium
- 1 to 2 carrot
- 1/2 Korean pear or 1 bosc pear or apple, also known as Asian pear
- 7 to 8 garlic plump cloves
- 3 to 4 ginger about 1-inch round, thin slices
- 6 ounces Korean radish omit if unavailable
- 3 to 4 dried shiitake mushrooms briefly soaked and quartered (omit if unavailable)
Sauce
- 1/2 cup soy sauce
- 1/4 cup rice wine or dry white wine
- 4 tablespoons honey or sugar - adjust to taste
- black pepper to taste
- 1 tablespoon sesame oil
Garnish
- 2 to 3 scallions roughly chopped
Instructions
- Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain well or pat dry with paper towels. Prepare the vegetables and pear by cutting into large chunks (about 1-1/2-inch pieces).
- Place the ribs and vegetables and pear in the slow cooker. Mix together the soy sauce, rice wine, honey (or sugar) and pepper, and pour over the ribs. Toss everything to coat with the sauce. Cover, and cook for 6 to 7 hours on high or 9 to 10 hours on low. Flip the ribs over midway through the process if you’re home. (Adjust the cooking time, depending on how tender you want your ribs to be.) Stir in the scallions and sesame oil.
- Remove the ribs and vegetables from the slow cooker. Strain the cooking liquid into a bowl to skim off the fat. I use a fat separator. Pour the sauce over the ribs to serve. (You can also cool it in the fridge or freezer until the fat solidifies to spoon off. Reheat the sauce.)
- Serve with rice.
User Reviews
Overall Rating
4.6
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