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Galbijjim slow cooker korean short rib
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Slow-Cooker Korean Short Ribs (Galbi-Jjim)

Sweet and savory beef short ribs that are fall-off-the-bone tender
Prep Time15 minutes
Cook Time6 hours
Resting Time8 hours
Total Time14 hours 15 minutes
Course: dinner, Main Course
Cuisine: Korean
Keyword: beef, easy recipe
Servings: 4

Ingredients

  • 4 lbs Beef short ribs
  • 2 Onions
  • 6 cloves Garlic
  • 2 inch Ginger
  • 1 Pear
  • 1 cup Soy sauce
  • ½ cup Honey or sugar
  • ½ cup Rice wine
  • 6 Potatoes gold
  • 3 Carrots
  • 8 Jujubes, dried optional
  • 2 Tbsp Sesame oil
  • ¼ cup Scallion
  • 2 Tbsp Toasted sesame seeds optional

Instructions

  • Peel and large-dice onions, ginger, and pear. Peel garlic cloves. Add onions, ginger, pear, garlic, soy sauce, honey/sugar, and rice wine into a blender or a food processor. Blend all the ingredients to make the marinade.
  • In a large bowl, soak the short ribs in the marinade. Cover and refrigerate for 6–8 hours, or overnight.
  • Cut the peeled carrots and potatoes into 1-inch cubes. Combine with the marinated short ribs and marinade in a slow cooker, together with dried jujubes. Cook on low for 8 hours or on high for 6 hours.
  • Skim the top of the broth with a spoon to remove the top layer of oil. Finish with sesame oil. Garnish with chopped scallions and toasted sesame seeds.

Notes

Alternative cooking instructions:
  • Instant Pot: Cook on high pressure for 40 minutes.
  • Stove top: Add the marinated short ribs, carrots, potatoes, and dried jujubes into a large pot. Add 3 cups of water. Put the lid on and cook for 15 minutes on high heat. Once boiling, reduce the heat to low and simmer for 2 hours.