As a working mother, slow cooker is my “magic cooker”. It is one of the best kitchen aid to me as I could cook varieties of meals in it without having to constantly check on it, from soup to stew.
Korean dish has always been a family favorite cuisine. Unfortunately, some of the ingredients are hard to come by hence, we find it much easier to just order them when we dine in the Korean restaurant.
I recently had cravings from Korean Stew so decided to prepare that for dinner. I adapted the galbijjim recipe from Slow Cooker Galbijjim (Korean Braised Short Ribs) to my version of Korean Braised Beef Rump – Wudunjjim (우둔찜). The result is as good as if we were to use Short Ribs (unfortunately hard to come by where I am staying).
- 3 to 4 pounds beef short ribs
- 1 yellow onions – cut into big chunks
- 2 carrots – cut into big chunks
- 1 medium Korean/Asian pear – cut into big chunks
- 8 plump garlic cloves
- 3 to 4 dried shiitake mushrooms, briefly soaked and quartered (omit if unavailable)
- 1/2 cup soy sauce
- 1/2 cup white wine
- 4 tablespoons honey – adjust to taste
- pepper to taste
- 2 to 3 scallions, roughly chopped
- Trim off any excess fat. Rinse the meat and let them sit in cold water for about 30 minutes to draw out excess blood
- Place the meat, vegetables and pear in the slow cooker
- Mix soy sauce, white wine, honey and pepper
- Pour over the meat and other ingredients in the slow cooker. Toss to ensure that everything is coated with the sauce
- Cover and cook for 6 hours on high (adjust the cooking time depending on how tender you want your meat to be)
- Dish out and served hot garnished with scallions