Slow Cooker Galbi-Jjim (Beef Ribs with Radish and Carrots, Braised in Korean Sauce)

Ingredients:

• 1 ripe Korean pear (180–200 g), peeled and grated
• Half an onion, grated
• 8 large cloves garlic, crushed
• 0.5 cup soy sauce
• 1/4 cup granulated sugar
• 1 tbsp corn syrup
• 1 tbsp mirin (cooking rice wine)
• 1.5–1.8 kg beef short ribs on the bone (you can use any beef short ribs on the bone set)
• 1 tbsp whole black peppercorns
• 220g Korean radish, peeled, quartered and cut into 1cm thick pieces.*
• 220 g carrots, cut into 1 cm thick pieces.
• 60 g dried shiitake mushrooms, washed and cut into 1 cm thick slices.
• 1 tbsp dark sesame oil
• 2 green onions, white parts cut into 7 cm pieces, greens thinly sliced
• Steamed white rice or tteok rice dumplings, for serving
• Special equipment: Instant Pot 6L Multicooker.

Preparation:

1. Prepare the sauce: In a large bowl, combine the pear, onion, garlic, soy sauce, sugar, corn syrup, mirin, and 1 teaspoon of black pepper. Set the sauce aside.
2. Load the ribs into the slow cooker: Place the ribs, peppercorns, and 2 teaspoons of salt in the slow cooker and add enough water to cover. It's okay if some ribs are visible; just make sure they're at least three-quarters submerged and the water level doesn't exceed the maximum line.
3. Add the sauce to the ribs in the slow cooker: Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high for 5 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the quick release cycle to complete. Open and remove the lid, being careful not to burn yourself with residual steam. Drain the ribs in a colander and rinse. Rinse the pan, then add the ribs and sauce and pressure cook on high for 40 minutes.
4. Once the pressure cooker cycle is complete, wait 15 minutes, then quickly release the pressure. Open and remove the lid, being careful not to burn yourself with residual steam. Transfer the ribs to a large plate.
5. Prepare the vegetables: Using a ladle, skim off any excess fat from the cooking liquid, then set the sauté setting to high. Add the radishes, carrots, and mushrooms and cook until the radishes and carrots are cooked through but still have their shape, 15–18 minutes. Stir in the sesame oil and the white part of the green onions. Add the ribs and toss to coat with the sauce.
6. Serve with white rice or tteok rice dumplings, garnished with green onions.
   
   
   Note *
   
   When peeling the radish, cut off as much of the skin as possible to allow the sauce to soak in easily. This recipe uses daikon radish, but any variety can be used.
   
   The Korean pear is a large, round fruit with a firm texture and is the only pear variety grown in Korea. It is used as a sweetener in sauces and marinades.