Slow Cooker Korean Short Ribs (Galbijjim)
This is a simple slow cooker recipe that gets you as close to galbijjim with minimal effort.
It takes less than 15 minutes to get all the ingredients ready and then you just stick in the slow cooker and depending on how much time you have, it will cook silently in the corner for 6 hours on high and 8 hours on low.
When I cook veggies in the slow cooker, I like to actually keep them more whole than chopped because they tend to break down further in the slow cooking process.
Also, the special ingredient in this sauce that I learned from my mom is the splash of beer ( I used Rainier but any light beer will do) which really softens and breaks down the meat.
This recipe is so simple but so delicious!
2 pounds beef short ribs
4- 5 garlic cloves, chopped
2 shallots, chopped roughly
1 cup mushrooms - chopped in quarters
1 large carrot cut into large chunks or 12-15 baby carrots whole
Korean Short Rib Sauce:
1/2 cup soy sauce
2 tablespoons sugar or honey
1/4 cup rice wine vinegar or mirin
1/2 medium Asian pear grated (about 1/2 cup) or an apple if you can't find an Asian pear
1 tablespoon minced garlic
1/2 teaspoon ginger powder
1/2 teaspoon black pepper
1/2 teaspoon gochugaru
1 Tbsp // splash of beer
2 scallions for garnish
Blend soy sauce, sugar, oil, vinegar/mirin, pear, ginger, garlic and gochugaru in a bowl.
Place ribs and veggies (garlic, shallots, carrots, and mushrooms) in a 5 quart slow cooker, add sauce.
Cover and cook on High for 6 hours or Low for 8 hours, until meat is tender.
Transfer the short ribs and veggies to a platter and serve with rice or if you want to make it "fancy" try our short rib bucatini recipe.