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Korean Braised Short Ribs

13 ingredients · 10 steps · from Pete’s Cooking

Korean Braised Short Ribs

Ingredients

  • 1/2 Korean pear
  • 1 (half for sauce, half chopped) Onion
  • amount needed to hydrate Dry shiitake mushrooms
  • 2 Carrots
  • amount needed for blending Garlic cloves
  • amount needed Jujubes (Asian dates)
  • 1 tsp Ginger
  • 1/2 cup Water
  • 1/4 cup Soy sauce
  • 1/4 cup Brown sugar
  • 2 tbsp Sesame oil
  • 2 lbs Beef short ribs
  • amount needed Black pepper
Watch the original video

Steps

  1. Soak the dry shiitake mushrooms for about 10 minutes until fully hydrated.
  2. Blend the sauce ingredients: add garlic cloves, peeled ginger (about 1 tsp), half of an onion, 1/2 cup water, and 1/4 cup soy sauce to a blender. Blend thoroughly.
  3. Pour the blended mixture into a mixing bowl and mix in 1/4 cup brown sugar and 2 tablespoons sesame oil until combined.
  4. Place the two pounds of beef short ribs at the bottom of the crockpot.
  5. Add the remaining half of the onion, chopped into large pieces, to the crockpot.
  6. Add the two carrots (peeled and cut into 1-2 inch pieces) to the pot.
  7. Add all the hydrated dried shiitake mushrooms (do not add the soaking juice), jujubes, and black pepper to the crockpot.
  8. Pour the prepared sauce mixture over the ingredients in the crockpot.
  9. Cook on high heat for six hours. After three hours, open the lid and rearrange the meat so it is mixed around with the carrots and other ingredients.
  10. Put the lid back on and continue cooking for another three hours.

Recipe extracted by Foodle from “Korean Braised Short Ribs in Crockpot | Easy Slow Cooker Galbi Jjim Recipe” by Pete’s Cooking. Quantities follow the video and may be approximate — watch the original for technique.