#galbijjim

Slow-Cooker Galbijjim

Ingredients:

~3lb short ribs (cut into 2 inches)

14 cloves of garlic, minced

1/2 tbsp of ginger, minced

4 potatoes, cut into 1 inch chbes

3-4 carrots, 1 inch

200g of korean rice cake (I used a whole bag)

4 cups water (to cover short ribs)

Sauce:

2/3 cup of soy sauce

1 cup of mirin (i subbed 1/4 cup sugar + 3/4 cup cooking sake)

1/4 cup gochujang

4 tbsp gochugaru (it's ok to use all, not too spicy)

1 tbsp sesame oil

1/3 cup brown sugar

2tbsp Korean Rice Syrup (skippable imo, adds a cool flavor)

Instructions:

Blanch beef ribs for 5-10 minutes. Drain, then rinse.

Add garlic, ginger, and pre-mixed sauce.

Add water to cover beef short ribs and boil over high heat.

Once boiling, reduce to simmer, cook for 35 minutes.

Add carrots, potatoes, and simmer another 45 minutes.

Lastly, stir in rice cooks, cook for 5-15 minutes until they become soft.

Lastly, cook for 10 more minutes at medium-high to reduce sauce to glaze consistency.

Notes:

06/24/2024 I would try making this again but maybe a different recipe, or actually cooking it in the pot. I was just lazy. I also dumped everything into the slow cooker and cooked it overnight on low for 8 hours. It was easy but I bet it would taste better made on the stove (but then it has to be watched...). Ted and Richard said it was good but I thought it wasn't anywhere close to Daeho quality. Also with the price of short rib and having to do dishes, will definitnely leave this to the experts. The best part is probably the toasted cheese on top too.