Are you craving a melt-in-your-mouth, incredibly flavorful meal that's surprisingly easy to make? Then look no further! This Galbi Jjim recipe, prepared in a slow cooker, is your answer. This Korean braised short rib dish is a delicious example of homemade cooking at its finest – tender, juicy short ribs swimming in a rich, savory sauce. It's perfect for a cozy weeknight dinner or a special occasion, and even better the next day! Forget complicated restaurant meals; this easy recipe brings the taste of authentic Korean cuisine right to your kitchen. Let’s dive in!
Ingredients:
- 3 lbs beef short ribs, bone-in or boneless
- 1 large onion, thinly sliced
- 6 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin (sweet rice wine) – you can substitute with dry sherry or white wine
- 2 tablespoons gochujang (Korean chili paste) - adjust to your spice preference
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 star anise
- 4-5 dried shiitake mushrooms (optional, but recommended for deeper flavor)
- 1 cup beef broth or water
Instructions:
Step 1: Preparing the Short Ribs
Pat the short ribs dry with paper towels. This helps them brown better and develop a richer flavor. If using bone-in short ribs, you can trim away any excess fat, but leave some for flavor.
Step 2: Browning the Short Ribs (Optional but Recommended)
For deeper flavor, you can sear the short ribs in a skillet over medium-high heat before placing them in the slow cooker. Sear them on all sides until nicely browned. This step is not mandatory, but highly recommended for a more intense flavor profile.
Step 3: Assembling in the Slow Cooker
Place the browned (or un-browned) short ribs in the slow cooker. Add the sliced onion, minced garlic, and minced ginger on top.
Step 4: Creating the Braising Liquid
In a bowl, whisk together the soy sauce, brown sugar, mirin, gochujang, sesame oil, black pepper, and star anise. Pour this mixture over the short ribs in the slow cooker. Add the dried shiitake mushrooms (if using) and beef broth.
Step 5: Slow Cooking the Galbi Jjim
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the short ribs are incredibly tender and easily fall apart.
Step 6: Serving
Once cooked, carefully remove the short ribs from the slow cooker. You can shred the meat with two forks if desired, or serve it as is. Thicken the remaining sauce by simmering it uncovered on the stovetop for a few minutes, or by using a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Serve the galbi jjim over steamed rice, with a side of kimchi and other banchan (Korean side dishes).
Tips and Variations:
- Spice Level: Adjust the amount of gochujang to control the level of spiciness. Start with less and add more to taste.
- Sweetness: If you prefer a sweeter Galbi Jjim, increase the amount of brown sugar or mirin.
- Vegetables: Add other vegetables like carrots, potatoes, or daikon radish during the last hour of cooking.
- Pressure Cooker: This recipe can also be adapted for a pressure cooker. Cook on high pressure for 45-60 minutes, then naturally release the pressure for 15 minutes before quick release.
Nutritional Information (per serving, approximate):
This will vary depending on the amount of short ribs and the specific ingredients used. For a more accurate calculation, use a nutritional calculator and input your exact ingredients. Expect a dish high in protein and relatively high in sodium due to the soy sauce.
This Galbi Jjim recipe is a fantastic addition to your repertoire of quick dinner ideas and healthy meals. The slow cooker makes this a truly easy recipe, perfect for busy weeknights. The incredible depth of flavor and tender short ribs will leave you wanting more! Enjoy this delicious taste of Korea.