Galbi (Korean Beef Short Ribs) in Slow Cooker

I know this is a late post of my sneak peek from a few days ago, but I thought I’d post it anyways. And you should really try this ASAP. I’m gaining a newfound appreciation for my slow cooker these days, because it makes life so much easier. I used sliced galbi for this, but I recommend using blocks instead like I did here and here. The beef was sotender, like “melt in your mouth” tender, that the already small pieces had all fallen off the bones and broken into pieces. Live and learn, right?

Galbi in Slow Cooker

Ingredients:

  • 4 lbs beef short ribs
  • 12 cloves garlic, crushed
  • 6 green onions, chopped
  • 3 tbsp minced ginger
  • 1/4 brown sugar
  • 1 1/2 cups soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup cooking sake
  • 2-3 tbsp red pepper flakes
  • toasted sesame seeds

Instructions: Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions. These are all ingredients I have in the kitchen already which makes me very happy. Remember, I used sliced short ribs, but I don’t recommend this. Go for blocks like I did here and here. Look how pretty everything looks together. I like to chop my green onions diagonally, because they look fancier that way. Mix everything making sure the sugar dissolves. Go ahead and taste to see if you approve. I sliced my galbi slices into three, so it was one bone per piece. Then I stood them up so that they fit to get even coverage. I was really pleased at how perfectly they fit in the slow cooker. After cooking on low for 8 hours, all of the meat had fallen off the bones. And the flavor was delicious! I am guilty, however, of opening the lid several times and taking samples, while it was cooking. You can’t be in the house, smell this all day, and notdo that.

What do you think? How easy was that?

Galbi (Korean Beef Short Ribs) in Slow Cooker

Ingredients

◦ 4 lbs beef short ribs
◦ 12 cloves garlic, crushed
◦ 6 green onions, chopped
◦ 3 tbsp minced ginger
◦ 1/4 brown sugar
◦ 1 1/2 cups soy sauce
◦ 1/4 cup sesame oil
◦ 1/4 cup rice wine vinegar
◦ 1/4 cup cooking sake
◦ 2-3 tbsp red pepper flakes
◦ toasted sesame seeds

Instructions

Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions.
http://cynthiakim.com/2012/01/04/galbi-korean-beef-short-ribs-in-slow-cooker/

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15 comments

  1. hi cynthia! nice blog~!
    i am now following you via twitter too!
    …and i am also craving some kalbi right at the moment!

  2. My hubby is 1/2 Korean, I wanted to impress my mother -in law!, he loved it! just like his mamas….so glad I found your site, so many great recipes!

  3. [...] Paul and Sam over last night for a delicious, Korean-inspired birthday dinner for my mom. I made Korean beef short ribs in the slow cooker, Asian-style asparagus, cauliflower rice, and steamed Korean egg custard. [...]

  4. [...] grabbed this recipe from my friend leah’s blog, and decided to give it a [...]

  5. Can’t wait to try! I think Costco has the short ribs in chunks, do you think that would work? Best,
    Dina

  6. My wife just instructed me to print this out. We had discussed whether or not the slow cooker could make kalbi since we already use it to make Japanese curry and we like to have food ready when we get back from work. Without even trying it first, it is printed and happily among other great recipes in our recipe binder. We plan on buying the thick ribs and trying it in a few days, so I’ll try to remember to check back in with how we like it. As a white guy married to a Korean American I like finding things like this that I can make for her!

  7. They can simply be constructed of cardboard boxes and aluminum foil.
    That special graduate in your life will think of you every time they use that slow cooker in their college dorm.

    Because the lid will be sitting snugly on the pot during the slow
    cooking, liquid will be generated as a by-product.

  8. [...] the curious, this is the galbi recipe I used. And with MUCH prettier pictures. There is a reason why I don’t have a food [...]

  9. Tried this yesterday, it was WAY too salty. I was skeptical about using 1.5 cups of soy sauce and I was right. I even used 5.5lbs of short ribs and they still came out too salty. The recipe isn’t bad, the ribs were tender and the other flavors were good, next time I’ll use no more than half a cup of soy sauce.

    • Sorry to hear that, Dan. My measurements are very loose in all of my cooking as stated throughout my blog. I did not find 1.5 cups to be too much, but that’s just me. Hope it turns out better next time. :)

  10. Great blog here! Also your web site loads up fast!

    What host are you using? Can I get your
    affiliate link to your host? I wish my web site loaded
    up as quickly as yours lol

  11. Fairly wonderful post. I just discovered your website as well as want to point out that We have seriously beloved browsing a person’s blog site content. Of course I am signing up as part of your feed i we do hope you produce yet again quickly!

  12. Thanks for recipe esp for the use of slow cooker:) Just wanted to clarify, is rice wine vinegar the same as sake or mirin? Thanks!

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