kalbi jjim

Galbi Jjim is a traditional &quot;special occasion&quot; short rib recipe from Korea. My Slow Cooker Galbi Jjim is makes this dish easy enough for everyday!

Slow Cooker Galbi Jjim (Korean Short Ribs)

soy sauce

tbsp gochujang (Korean chili paste)

tbsp gochugaru (Korean chili powder)

tsp sesame oil

tbsp honey

Mirin (rice wine)

rice wine vinegar

salt

tsp black pepper

pear,

apple,

green onions, chopped

large carrots, chopped in 2 inch pieces

onion,

mushrooms

turnip,

rice cakes

beef broth

lb beef short ribs

Place all the sauce ingredients in your food processor or blender and pulse until smooth.

Rub all the short rib pieces with olive oil, salt, and pepper.

Sear all sides in pan over high heat. Don’t be tempted to turn them too quickly! Let a good crust form on each side!  There's flavor in the brown!  Place them at the bottom of your slow cooker.

Cover the meat with rice cakes and then vegetables. Pour sauce over the top, then pour in beef broth. Cook on low heat for 6-7 hours (stirring once, halfway through) or until the meat is tender and vegetables are cooked.

Serve over rice or on its own. Spoon sauce over the top and maybe a sprinkle of chopped green onion and sesame seeds.  When you break into the meat it will look like this and you will cry when it gets in your mouth.  You will question all other meats.  This is normal.   Do not drive or operate heavy machinery after eating. May cause drowsiness.

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Slow Cooker Galbi Jjim (Korean Shor...

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