Korean Short Ribs
Korean Short Ribs, or Galbi, are a deliciously sweet, savory, and tangy dish celebrated for their tender meat and rich sauce, perfect for family gatherings and special occasions.
Ingredients
Main Ingredients
- 3 pounds short ribs (bone in) Bone-in short ribs are recommended for more flavor.
- 18 ounces baby potatoes You can use regular potatoes, cut into chunks.
- 2 cups carrots (peeled and cut into bite-size chunks)
- 2 tablespoons sesame seeds For garnishing.
- ½ white onion chopped
- 2 cloves garlic (minced)
- 1 sweet red apple peeled, cored, and finely chopped Provides sweetness to the sauce.
Sauce Ingredients
- ½ cup beef stock
- ⅓ cup soy sauce Use low-sodium if preferred.
- ⅓ cup black vinegar
- ⅓ cup brown sugar Can be adjusted for sweetness.
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- ½ teaspoon chili flakes Adjust according to spice preference.
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cornstarch For thickening the sauce.
Instructions
Preparation
- Heat a large skillet over medium-high heat. Sear the short ribs on all sides for about 1 minute each side.
- In a crockpot, add the seared short ribs, baby potatoes, carrots, and sesame seeds.
- In a medium bowl, mix all the sauce ingredients (except for cornstarch) together. Stir well to combine.
- Pour the sauce over the short ribs and vegetables in the crockpot.
Cooking
- Set the crockpot to low, cover it, and let it cook for 8 hours.
- After 8 hours, remove the meat and vegetables from the crockpot. Skim off excess fat from the top of the sauce.
- Add the cornstarch to the sauce and whisk until well mixed. If needed, trim some fat off the meat.
- Return the meat and vegetables to the crockpot and cook for another 30 minutes to thicken the sauce.
Serving
- Serve hot, garnished with sesame seeds and sliced green onions.
Notes
For storing, let leftovers cool to room temperature then refrigerate in an airtight container for up to 3 days. They can be frozen for longer storage. Consider trying different fruits in the sauce like pears for variation.