Slow Cooker (or not) Korean Braised Beef (Galbi-Jjim)
with carrots / potatoes / rice / kimchi
This Korean braised beef, traditionally made with short ribs, is slow cooked to perfection in a silky, deeply flavorful sauce. We've made this meal a bit more accessible with a slow cooker version that uses readily available chuck roast instead (but feel free to use short ribs if you prefer).
Smarts: Korean radish is a common ingredient in this dish, but can be difficult to source. If you like, you can substitute daikon for all or part of the potatoes.
Cooking Methods: This recipe includes instructions for using the slow cooker or oven. Select your preferred method.
Ingredients
- Rice, uncooked white or brown - 3/4 cup
- Carrots - 12 oz , peeled and chopped into 2" / 5 cm pieces
- Onions, medium - 1/2 , chopped
- Kimchi - 1 cup , drained and chopped
- Mushrooms, shiitake - 5 oz , sliced (look for pre-sliced to save time; sub any button mushrooms)
- Beef, chuck roast - 2 lbs , sliced into 2" / 5 cm cubes (sub stew meat)
- Potatoes, baby or new - 1 lb , leave small ones whole; slice larger ones in half
- Green onions - 2 stalks , chopped; green and white parts combined
- Oil, cooking - 1 Tbsp
- Onions, medium - 1/2 , roughly chopped
- Garlic - 4 cloves , peeled
- Ginger, fresh - 2 tsp , chopped
- Apples, small - 1 , peeled, cored, and roughly chopped (sub pear)
- Brown sugar - 2 Tbsp
- Soy sauce, low-sodium - 1/3 cup
- Stock, any type - 1/2 cup
- Mirin (opt) - 3 Tbsp (sub white wine or stock)
- Oil, toasted sesame - 2 tsp
- Gochujang (opt) - 1 to 2 tsp (if you'd like some spice; adjust according to your spice preference)
Choose Cooking Method
Prep
-
Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Carrots / Onions (both portions) / Kimchi / Garlic / Ginger - Prep as directed. Store carrots, onions, and kimchi in their own separate containers. Combine garlic and ginger in one container. (Can be done up to 5 days ahead)
-
Make braising sauce - Peel and chop apples. Combine onions (portion for sauce), garlic, ginger, apples, brown sugar, soy sauce, stock, mirin (if using), sesame oil, and gochujang (if using) in a blender jar. Blend until smooth (you can also chop everything very finely and combine if you prefer). (Can be done up to 3 days ahead)
-
Mushrooms - Remove woody stems from mushrooms and slice caps (if not pre-sliced). (Can be done up to 3 days ahead)
-
Beef - Cube beef and season with some salt and pepper. (Can be done 1 day ahead)
-
Potatoes / Green onions - Prep as directed.
-
Slow cook beef - Heat a large skillet with cooking oil over medium-high heat. Add beef and sear until golden brown on all sides but not cooked through, 6 to 7 minutes. Transfer to the bowl of a slow cooker. Add carrots, onions (portion for galbi-Jjim), mushrooms, and potatoes to the slow cooker. Pour braising sauce over everything and stir to combine. Cook on low until beef and vegetables are very tender and meat is falling apart, 8 to 10 hours on low or 4 to 5 hours on high. Taste and season with some salt and pepper, more soy sauce, or more sugar, if needed. (Can be done up to 5 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
If rice was made ahead of time, warm it in the microwave.
-
If galbi-jjim was made ahead, warm it in the microwave.
-
Divide rice among serving bowls and ladle galbi-jjim over top.
-
Top bowls with green onions and kimchi. Enjoy!
Prep
-
Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Carrots / Onions (both portions) / Kimchi / Garlic / Ginger - (If prepping right before cooking, get oven heating first.) Prep as directed. Store carrots, onions, and kimchi in their own separate containers. Combine garlic and ginger in one container. (Can be done up to 5 days ahead)
-
Make braising sauce - Peel and chop apples. Combine onions (portion for sauce), garlic, ginger, apples, brown sugar, soy sauce, stock, mirin (if using), sesame oil, and gochujang (if using) in a blender jar. Blend until smooth (you can also chop everything very finely and combine if you prefer). (Can be done up to 3 days ahead)
-
Mushrooms - Remove woody stems from mushrooms and slice caps (if not pre-sliced). (Can be done up to 3 days ahead)
-
Beef - Cube beef and season with some salt and pepper. (Can be done 1 day ahead)
-
Potatoes / Green onions - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 325 F / 163 C degrees.
-
Heat a Dutch oven with cooking oil over medium heat. Add beef and sear until golden brown on all sides but not cooked through, 5 to 6 minutes. Add onions (portion for galbi-Jjim) and mushrooms and saute for about 2 minutes more.
-
Add carrots and potatoes to the pot and pour braising liquid over everything. Stir to combine and bring to a gentle boil. Cover with a lid and transfer to the oven. Cook, covered, until beef and vegetables are very tender and meat is falling apart, 2 ½ to 3 ½ hours (check the liquid level once or twice during cooking and add some stock or water if it seems too dry). Taste and season with some salt and pepper, more soy sauce, or more sugar, if needed.
-
If rice was made ahead of time, warm it in the microwave.
-
Divide rice among serving bowls and ladle galbi-jjim over top.
-
Top bowls with green onions and kimchi. Enjoy!
Reviews
Ratings
0 reviews