Galbi Jjim - Korean Beef Short Ribs
Learn how to make galbi jjim in five easy steps. Slow cooked in beef bone broth, these Korean braised short ribs are flavorful, rich, tender (and addictive).
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Ingredients
- 1 cup Kettle & Fire Beef Bone Broth
- 1/4 cup soy sauce
- 1/2 cup onion sliced
- 2 tablespoons minced garlic
- 1 tablespoon red wine (or cooking wine)
- 1 tablespoon brown sugar
- 2-3 pounds beef short ribs
- 1/2 cup shiitake mushroom cut into bite-sized pieces
- 5 ounces raddish
- 1 cup baby carrots
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1 stem green onion chopped
Instructions
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Season beef bone broth with soy sauce, onion, garlic, red wine and brown sugar. Mix well and set aside.
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Place short ribs, mushroom, radish, and carrots in a slow cooker.
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Pour seasoned bone broth over all the ingredients and cook on low for 7-8 hours.
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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 your stove. Meanwhile, add honey and sesame oil. Season with salt and pepper. Stir frequently until the liquid evaporates (about 10 minutes).
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Sprinkle with chopped green onion and serve.