Recipe courtesy of Deuki Hong
Beef Short Rib Stew (Slow Cooker Kalbijjim)
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1501
- Total Fat
- 111
- Saturated Fat
- 48
- Carbohydrates
- 66
- Dietary Fiber
- 10
- Sugar
- 10
- Protein
- 55
- Cholesterol
- 230
- Sodium
- 1790
- Total: 6 hr 35 min
- Active: 35 min
Ingredients
1 cup light soy sauce
1/4 cup mirin
1/4 cup sake
1 tablespoon black pepper
1/2 cup peeled and chopped daikon radish
1 Asian pear, peeled, cored and sliced
1 red apple, peeled, cored and sliced
4 garlic cloves
4 pounds bone-in short ribs
1 teaspoon vegetable oil
Kosher salt and black pepper
4 large Yukon gold potatoes, roughly chopped
1 medium onion, quartered
1 medium carrot, large dice
6 dried shiitake mushrooms, chopped
1 cup rice cakes, the disc-shaped variety used for soup
1 cup beef stock
Directions
- In a blender, blend the soy sauce, mirin, sake, black pepper, daikon radish, Asian pear, apple and garlic until smooth.
- Rub the short ribs with the vegetable oil and season with ample kosher salt and freshly ground black pepper. Set a large cast-iron pan over high heat, and, when very hot, sear the ribs until golden-brown on all sides, 3 to 5 minutes per side. Only sear as many ribs as will fit comfortably in the pan; work in batches if necessary. Resist the urge to turn the meat before each surface has formed a crust. Trust us, it will pay off in the end! Drain the seared ribs of their fat.
- Place the seared meat at the bottom of a slow cooker. Add the potatoes, onion, carrot and mushrooms on top. Cover with a layer of rice cakes then pour in soy sauce mixture and stock on top. The sauce may have settled, so give it a good stir before pouring.
- Cook on the slow cooker's low setting until the meat is fork tender and falls off the bone, about 6 hours.
- Alternatively, if not using a slow cooker: If you're not down with the electric cooker, that is very much OK. Sear the meat in a Dutch oven, drain the fat, and layer in the vegetables, rice cakes, sauce and beef stock and bring to a boil. Reduce the heat to very low and simmer gently, stirring occasionally, until the meat is fork tender, about 2 hours.