Korean Style Slow Cooked Beef Short Ribs, aka: Galbi Jjim

You must love Galbi Jjim! Traditionally cooked over a stove, I have always made this savory yet sweet beef short ribs dish in my slow cooker with plenty of shiitake mushrooms. The slow cooker takes the fuss of heat control away while the beef short ribs become delightfully tender during its five and a half hours of cooking time. 

Served with rice and kimchi

While this beef short ribs dish certainly has Korean flavors and is delicious with rice and kimchi (not much else is needed), I also recommend serving it with riced potatoes and parsnip for forkfuls of divineness. 

INGREDIENTS

two and a half pounds of bone-in beef short ribs

a half cup of soy sauce

a half cup of water

six ounces of daikon radish, juiced

one Asian pear, juiced

one red apple, juiced

six garlic cloves, thinly sliced

one bunch of green onions, diced

sesame oil to taste

honey to taste

at least two handfuls of shiitake mushrooms

Soak the bone-in beef short ribs in cold water for at least 30 minutes to an hour. Drain and soak for another 30 minutes. Drain and set it aside. Juice the Asian pear, red apple and daikon radish. I use Breville Bluicer for juicing, but no worries if you don't have a juicer. You can also use a high-power blender. 

Forkful of tender beef short rib and riced potatoes and parsnips

In a slow cooker, add the juices, soy sauce, water, garlic cloves, and green onions. Mix and taste. If you would like more sweetness, add a tablespoonful or two of honey. Be sure to taste before adding honey since I usually don't need to add any. Add one tablespoon or two of sesame oil if you want a rounder flavor. Add more to your taste. Add the bone-in beef short ribs. Mix and set your slow cooker to high heat for three hours. At two hours, stir and add the mushrooms. Cover and let it slow cook at high for another hour, for a total of three hours. Reduce to low heat and let it slow cook for another 2 and a half hours before serving. Bon appétit!