One of my favorite dishes from childhood is my mom’s Galbi Jjim, which literally means “braised short ribs” in Korean. Traditionally, thick-cut short ribs are simmered with potatoes, carrots, and radish in a soy-based sauce sweetened with brown sugar or corn syrup. It’s rich, comforting, and always a crowd-pleaser. For this version I wanted to keep the spirit of the classic while using Paleo-friendly ingredients: coconut aminos instead of soy sauce, and blended Asian pear instead of refined sugar. A regular pear will work well too.
My substitutions turned out wonderfully. Everything was effortless in the slow cooker: the meat fell off the bone, was incredibly tender, and the sauce hit a nice balance of savory and sweet. Cooked daikon radish becomes remarkably silky and sweet — it really elevates the dish.
Serve these short ribs with steamed rice and a side of kimchi for a complete Korean meal. It’s a comforting, flavorful dish I think my mom would be proud of.
SLOW COOKER KOREAN SHORT RIBS (GALBI JJIM)
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Ingredients
- 2.5 lbs grass-fed beef short ribs
- 2 carrots, chopped
- 1 large daikon radish, cubed
- 1/2 Asian pear, cored and chopped roughly
- 1/3 cup bone broth or beef broth
- 1/4 cup coconut aminos
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp fish sauce
- 1 tsp rice vinegar
- Salt & pepper (omit pepper for AIP)
- 3 green onions, chopped
- Sesame seed (optional)
Instructions
- If the short ribs aren’t already cut, slice them into sections so each piece contains a bone.
- Season the short ribs with salt and pepper and place them in the slow cooker.
- Arrange carrots and cubed daikon around and on top of the ribs.
- In a blender or food processor, puree the Asian pear into a pulp.
- In a bowl combine the pear pulp with bone broth, coconut aminos, minced garlic, ginger, fish sauce, and rice vinegar. Whisk to combine.
- Pour the sauce over the short ribs and vegetables in the slow cooker, making sure everything is coated.
- Cook on low for 9 hours until the meat is fall-off-the-bone tender.
- Skim off any excess fat from the surface if desired.
- Serve plated and garnish with chopped green onions and sesame seeds.
Tried this recipe?
Leave a comment below or tag @whatgreatgrandmaate!
