One of my favorite dishes from my childhood is my mom’s Galbi Jjim, which literally means “braised short ribs” in Korean. In the original recipe, thick cut ribs are cooked with potatoes, carrots, and radish in soy sauce, sweetened with brown sugar or corn syrup. It’s absolutely delicious and it’s one of those crowd favorite dishes. While I love the original recipe, I wanted to recreate it using Paleo-friendly ingredients: coconut aminos, instead of soy sauce, and a blended Asian pear, instead of sugar. I think it’ll also work fine with a regular pear.
My substitutions worked out so, so well! And everything was easy peasy with the slow cooker. The meat fell off the bones effortlessly, was ridiculously tender, and had a great balance of salty and sweet. Also, I’m not sure if you’ve tasted cooked daikon radish before, but it’s the bomb. I think it really makes this dish.
- 2.5 lbs grass-fed beef short ribs
- 2 carrots, chopped
- 1 large daikon radish, cubed
- ½ Asian pear, cored and chopped roughly
- ⅓ cup bone broth or beef broth
- ¼ cup coconuts aminos
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp fish sauce
- 1 tsp rice vinegar
- Salt & pepper
- 3 green onions, chopped
- Sesame seed (optional)
- If the short ribs aren't cut up, slice them across into sections, so each section contains a bone.
- Generally sprinkle short ribs with salt and pepper and place them in the slow cooker.
- Place carrots and daikon radish around and over the short ribs.
- In a food processor or a blender, blend the Asian pear so it turns into a pulp.
- Place in a separate bowl and add bone broth, coconut aminos, garlic cloves, ginger, fish sauce, and rice vinegar.
- Whisk together the sauce and pour over the short ribs mixture in the slow cooker.
- Cook on low for 9 hours.
- Spoon off the fat floating on top if you like.
- Plate and sprinkle with green onions and sesame seeds before serving.
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