Beef short rib stew (Crock-pot kalbijjim) from Koreatown: A Cookbook (page 174) by Deuki Hong and Matt Rodbard

  • soy sauce
  • beef short ribs
  • carrots
  • garlic
  • onions
  • potatoes
  • beef stock
  • mirin
  • daikon radishes
  • Asian pears
  • sake
  • dried shiitake mushrooms
  • red-skinned apples
  • Korean rice cakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on March 13, 2018

    So I had to save this recipe from my mistake, and cooked more potatoes and carrots separately to include in this stew. Also tossed in some chard slices along with a little more water to lessen the intensity. The final product actually came out delicious. I know it is not traditional but served this with white rice much like curry rice.

  • Rinshin on March 13, 2018

    Unfortunately I overcooked this to a point of meat totally separating from the bones and veggies too soft. The taste is quite intense. I made the mistake of using the IP for slow-cooking - I think it was too hot and too long. I like to try this again at some point but using regular stove-top method which is the 2nd method given. Right now, the finished product looks more like soup.

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