Slow Cooker Kalbi Chim (Korean Braised Beef Short Ribs)

Featured in the Honolulu Star-Advertiser on September 23, 2020.



Slow Cooker Kalbi Chim (Korean Braised Beef Short Ribs)

  • 2 pounds beef short ribs, bone-in, 1-inch thick, trimmed of excess fat
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 Asian, Bosc or d'Anjou pear, peeled, cored and chopped (optional)
  • 2 tablespoons sugar or 1/4 cup mirin (Japanese rice wine)
  • 3 cups water
  • 1/4 cup low-sodium shoyu
  • 1 tablespoon sesame oil
  • 3 medium carrots, chopped
  • 1 1/2 cups potatoes or daikon (Japanese white radish), peeled and chopped
  • 10 chestnuts (optional), peeled
  • Salt and pepper to taste
  • Toasted pine nuts or sesame seeds for garnish


  1. In a 6-quart slow cooker, add ribs and enough water to cover ribs.
  2. Set aside and soak for about 1 hour; drain.
  3. Add onion, garlic, pear, sugar, water, shoyu, and sesame oil.
  4. Cook on high for 4 hours or low for 8 hours.
  5. Skim accumulated fat occasionally.
  6. Add water, as necessary, to keep the braising liquid from reducing too much.
  7. Add carrots, potatoes and chestnuts in the last 1 to 2 hours of cooking; cook until vegetables are tender.
  8. Add salt and pepper to taste.
  9. Serve with steamed rice.
  10. Garnish meat with toasted pine nuts or sesame seeds.

Serves 3.

Variations: Boneless short ribs or pork spare ribs (dweji galbi) may be substituted.

Approximate Nutrient Analysis per serving (not including salt to taste or garnish nuts and seeds):
700 calories, 42 g fat, 16 g saturated fat, 105 mg cholesterol, 900 mg sodium, 49 g carbohydrate, 8 g fiber, 21 g sugar, 33 g protein


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