Description
Galbi jjim, Korean braised short ribs dish, slow-cooked in a rich, umami sauce. It requires only five quick steps and ten minutes of prep time.
Ingredients
Scale
- 2 cups of beef bone broth or low-sodium beef stock (or 2 cups of water) Â
- 1/4 cup soy sauce  Â
- 1/2 cup onion, slicedÂ
- 2 tablespoons minced garlicÂ
- 1 tablespoon red wine (or cooking wine) Â Â Â Â
- 1 tablespoon brown sugar   Â
- 2–3 pounds beef short ribs  Â
- 1/2 cup shiitake mushroom, cut into bite-sized pieces Â
- 5 ounces radish  Â
- 1 cup baby carrots Â
- 1 tablespoon honey Â
- 1 tablespoon sesame oil    Â
- salt and pepper to taste    Â
- 1 stem green onion, chopped
Instructions
- Season beef bone broth or water with soy sauce, onion, garlic, red wine and brown sugar. Mix well and set aside.
- Place short ribs, mushroom, radish, and carrots in a slow cooker.
- Pour seasoned water over all the ingredients and cook on low for 7-8 hours.Â
- Before serving, transfer all solid ingredients from the slow cooker to a large pot. Add 1 cup of sauce from your slow cooker and cook over high heat on the stove. Meanwhile, add honey and sesame oil. Season with salt and pepper. Stir frequently until the liquid evaporates (about 10 minutes).
- Sprinkle with chopped green onion and serve.Â
Nutrition
- Serving Size: 1
- Calories: 467
- Sugar: 8.7g
- Sodium: 1477.4mg
- Fat: 24g
- Saturated Fat: 9.5g
- Trans Fat: 1.6g
- Carbohydrates: 13.7g
- Fiber: 1.1g
- Protein: 49.1g
- Cholesterol: 181.3mg