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Galbi Jjim Recipe Slow Cooker

Galbi Jjim Recipe Slow Cooker - Easy Family Meal

Galbi jjim is a beloved Korean beef short rib stew known for its rich flavors and tender meat. Cooking it in a slow cooker simplifies the process, allowing the ingredients to meld beautifully. 
This method guarantees that you’ll have juicy, tender beef that practically falls off the bone. I’ve enjoyed many variations of this dish, and the slow cooker version stands out for its ease and depth of flavor.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 7 to 8 plump garlic cloves, smashed
  • 3 to 4 pounds beef short ribs
  • 1 to 2 carrots, peeled and chopped
  • 1/2 medium onion, chopped
  • 1/2 medium Korean or Asian pear, or substitute with 1 bosc pear or apple
  • 3 to 4 thin slices of fresh ginger about 1-inch round
  • 6 ounces Korean radish optional, omit if unavailable
  • 3 to 4 dried shiitake mushrooms, soaked briefly and quartered optional, omit if unavailable
For the Sauce:
  • 1/2 cup soy sauce
  • 4 tablespoons honey or sugar, adjust to your taste
  • 1/4 cup rice wine or dry white wine
  • 1 tablespoon sesame oil
  • Freshly ground pepper, to taste
For Garnish:
  • 1 teaspoon toasted sesame seeds optional, for added texture and flavor
  • 2 to 3 scallions, roughly chopped

Method
 

Step 1: Prepare the Ingredients
  1. First, gather all your ingredients. Chop up the carrots and onion. Smash the garlic. If you're using radish or mushrooms, chop those too. Don’t forget to slice the pear.
Step 2: Brown the Meat
  1. In a skillet over medium-high heat, add a splash of oil. Once hot, sear the short ribs on all sides until they are nicely browned. This step adds a depth of flavor that will elevate your dish.
Step 3: Layer the Ingredients in the Slow Cooker
  1. Transfer those beautifully browned short ribs into the slow cooker. Layer your carrots, onion, smashed garlic, ginger slices, pear, radish, and mushrooms around the ribs.
Step 4: Mix the Sauce
  1. In a medium bowl, combine soy sauce, honey, rice wine, sesame oil, and freshly ground pepper. Stir well until everything is blended. Then pour this sauce over the ribs and veggies in the slow cooker.
Step 5: Set the Slow Cooker
  1. Cover the slow cooker and set it on low for 6-8 hours or high for 4-5 hours. The longer cooking time rewards you with incredibly tender meat.
Step 6: Finishing Touches
  1. Once your cooking time is done, carefully remove the ribs. Set aside while you thicken the sauce, if desired. You can do this by cooking it on high for an additional 15-20 minutes. Then return the ribs to the cooker.
Step 7: Garnishing and Serving
  1. Serve the galbi jjim over steamed rice and sprinkle with toasted sesame seeds and scallions for garnish. Enjoy!

Notes

  • Use Bone-In Ribs: The bone adds flavor. If possible, select ribs with a good amount of meat on them.
  • Don’t Rush the Browning: Take your time in the searing step. This browning adds depth to the overall flavor.
  • Adjust Sweetness: Everyone’s palate is different. Start with the recommended quantity of honey and adjust as needed.
  • Leftover Sauce: The sauce is fantastic for drizzling over rice or other dishes. Don’t let it go to waste!
  • Add Vegetables: Feel free to add more veggies such as bell peppers or zucchini in the last hour of cooking for extra nutrition.