I love Korean food. It is my go-to for those days that I want something comforting but still want to excite my senses. One of my favorite dishes is galbi jjim, a beef short rib casserole. Done right, it is a savory-sweet stew with tender meat that falls off the bone.
What’s even better is that you can cook this in a CrockPot – set it and forget it!
I follow this recipe (which is a combination of various recipes I found online):
3 pounds beef short ribs
2 carrots, cut into 1.5″ pieces (or a bunch of baby carrots)
0.5 pound radish (daikon), cut into circles (can omit)
2 large potatoes, quartered
4 dried shiitake mushrooms, soaked and quartered (you can substitute regular mushrooms)
8 garlic cloves, chopped
4 thin ginger slices (about 1″ round)
0.5 medium onion, roughly chopped
1/2 cup soy sauce
1/4 cup rice wine
4 tablespoons honey (or brown sugar) – adjust to taste
pepper to taste
1 tablespoon sesame oil
3 scallions, roughly chopped
2 eggs (optional)
Trim excess fat. Rinse the ribs. Drain well or pat dry.
Place the ribs and veggies 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 -7 hours on high or 9-10 hours on low.
Halfway through, stir in the scallions and sesame oil. If you’re not around halfway through, add these ingredients after the meat is done.
When a fork goes through the meat smoothly, the meat is tender enough.
Remove the ribs and vegetables from the slow cooker. Strain the liquid into a bowl to skim off the fat. Pour the sauce over the ribs.
Beat the eggs together and cook in a pan with a small amount of oil to create a thin “egg pancake.” Cut into strips and use it to garnish the dish.
Serve with rice and experience bliss!