Sataejjim (Slow Cooker Braised Beef Shank)
A traditional Korean braised beef shank dish made in the slow cooker!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds beef shank meat (satae, 사태)
- 10 ounces root vegetables (parsnip, celery root, burdock root, turnip, and/or Korean radish)
- 1 medium carrot
- 1/2 medium onion
- 2 scallions
- 8 plump garlic cloves
- 3 to 4 thin ginger slices (about 1-inch round)
- 4 dried shiitake mushrooms (or any other dried mushrooms, broken up into 2 to 3 pieces)
- 4 small dried red chili peppers (or 1 teaspoon crushed red peppers - optional)
- ⅓ cup soy sauce
- 1/4 cup rice wine (or dry white wine)
- 2 tablespoons apricot preserve (or honey - see note)
- 1 tablespoon sugar
- pepper to taste
- salt
- 1 tablespoon sesame oil
- 1 scallion (roughly chopped)
Instructions
- 1
Rinse the meat. Drain well or pat dry with paper towels. Cut the meat into about 2-inch chunks. Prepare the vegetables by cutting into about 1-1/2-inch chunks.
- 2
Place the meat and vegetables in the slow cooker. Mix together the soy sauce, rice wine, apricot preserve (or honey), sugar and pepper in a small bowl, and pour over the meat and vegetables. Toss everything to coat with the sauce. Cover, and cook for about 4 hours on high or 6 to 8 hours on low. Flip the meat over midway through the process, if you’re home. Adjust the cooking time, depending on how tender you want your meat to be.
- 3
If necessary, sprinkle with a pinch (or two) of salt, and add more sugar or honey to taste. Stir in the scallions and sesame oil before turning the slow cooker off.
- 4
Remove the meat and vegetables from the slow cooker to a large serving bowl. Pour the sauce over the meat to serve. You can run the sauce through a strainer for a clearer sauce if you’d like.