The slow cooker is such a convenient kitchen appliance when you need to multi-task. You can do other things you need to do while it does the cooking for you. This recipe is a slow cooker version of traditional galbijjim, hence the same great authentic flavor. When I use my slow cooker, I like to minimize the prep work as much as possible. So, there’s no grating, mincing, par-boiling or browning in this recipe.
You can do the prep work the night before. Start the slow cooker in the morning before heading out, and come home to a delicious meal waiting for you.
The ingredients in this recipe generate a lot of liquid, so no additional broth or water is necessary. The result is fall off the bone tender meat in a rich, slightly sweet and savory sauce.
Ingredients:
1.5 kilograms beef short ribs
1/2 medium onion
1 to 2 carrots
1/2 medium Korean pear
7 to 8 plump garlic cloves
3 to 4 thin ginger slices
6 ounces Korean radish
3 to 4 dried shiitake mushrooms, briefly soaked and quartered
1/2 cup soy sauce
1/4 cup rice wine (or dry white wine)
4 tablespoons honey (or sugar) – adjust to taste
pepper to taste
2 to 3 scallions, roughly chopped
1 tablespoon sesame oil
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.
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. Pour the sauce over the ribs to serve.
For more recipes visit www.koreanbapsang.com.
By Ro Hyo-sun
