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

Galbi Jjim is a dish built on patience—deeply savory, quietly sweet, and meant to be eaten slowly. Traditionally cooked over on the stovetop, it rewards time and restraint more than technical finesse. I prefer making it in a slow cooker, where the work happens without supervision and the result feels no less intentional.

Served with rice and kimchi

The slow cooker removes the need for constant heat management, allowing the beef short ribs to soften gradually and absorb the richness of soy sauce, fruit, and aromatics. Shiitake mushrooms lend depth and substance, settling into the sauce rather than competing with it. After several hours, the ribs yield easily, their richness tempered by sweetness and umami in careful balance.

Served simply with rice and kimchi, little else is required. On occasion, I pair it with riced potatoes and parsnips—an untraditional but deeply satisfying choice that absorbs the sauce beautifully and makes the dish feel complete.

INGREDIENTS
[serves 4 as a main course]
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, then soak again in fresh cold water for another 30 minutes. Drain well and set aside.

Juice the Asian pear, red apple, and daikon radish. If you don’t have a juicer, a high-power blender works just as well—blend thoroughly and strain if needed.

Forkful of tender beef short ribs and riced potatoes and parsnips

In a slow cooker, combine the juices, soy sauce, water, garlic, and green onions. Stir and taste. If you prefer additional sweetness, add one to two tablespoons of honey, tasting before adding more. Add one to two tablespoons of sesame oil for a rounder finish, adjusting to your preference.

Add the short ribs and gently mix to coat. Set the slow cooker to high and cook for two hours. Stir, then add the shiitake mushrooms. Cover and continue cooking on high for another hour.

Reduce the heat to low and cook for an additional two and a half hours, until the ribs are deeply tender and infused with flavor.

Serve warm.

_____
Craving some heat? Get satisfied with Shrimp in Inferno.
Looking for another simplified Korean recipe? Try out my Japchae recipe.

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