Korean Cuisine : Korean Braised Beef Rump – Wudunjjim (우둔찜)

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


  1. Trim off any excess fat. Rinse the meat and let them sit in cold water for about 30 minutes to draw out excess blood
  2. Place the meat, vegetables and pear in the slow cooker
  3. Mix soy sauce, white wine, honey and pepper
  4. Pour over the meat and other ingredients in the slow cooker. Toss to ensure that everything is coated with the sauce 
  5. Cover and cook for 6 hours on high (adjust the cooking time depending on how tender you want your meat to be)
  6. Dish out and served hot garnished with scallions


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