Korean Cuisine : Slow Cooker Galbijjim (갈비찜)

And my attempt to try Korean dishes continues with my slow cooker with Slow Cooker Galbijjim (갈비찜), Korean Braised Short Ribs recipe that was adapted from Korean Bapsang – Sataejjim


  • 1/2 kg beef ribs (Galbi – 갈비)
  • 1 turnips – cut into chunks
  • 1 carrot – cut into chunks
  • 1 yellow onion – cut into chunks
  • scallion – for garnishing
  • 6 plump garlic cloves – skin removed
  • 1 inch of ginger – cut into thin ginger slices
  • 4 dried shiitake mushroom – cut into half after soaking it


  1. 1/3 cup soya sauce
  2. 1/2 cup white wine
  3. 2 tablespoon of honey
  4. 1 tablespoon sugar
  5. pepper
  6. salt


  1. Rinse the meat. Cut meat into 2 inch chunks
  2. Prepare all the vegetables accordingly
  3. Place the meat and vegetables in the slow cooker
  4. Mix the sauce ingredients together and pour over the meat and vegetable. Toss to coat everything well  
  5. Cook on low fire for 6 to 8 hours / 4 hours on high
  6. Taste and adjust the taste accordingly by adding honey or salt / pepper. Turn off the slow cooker
  7. Remove and serve accordingly garnishing with scallion

Note : I actually prepared both the meat and vegetables the night before in separate air-tight containers. This reduce the preparation in the morning giving me the flexibility to just put everything into the slow cooker and then turn it on before heading out to work. And by evening when I come home from work, it is already ready to be served. 


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