Rice Cooker Galbi Jjim (Korean Braised Short Ribs) with CRP-LHTAR0609F

The CRP-LHTAR0609F builds on the success of the beloved CRP-LHTR0609F with one major upgrade: a durable stainless inner pot. Designed for improved longevity and reliable performance, this enhanced model is especially well-suited for recipes that require steady heat, rich flavor development, and longer cooking times.

With an upgrade like that, it’s the perfect opportunity to create something warm, comforting, and deeply flavorful.

Enter Rice Cooker Galbi Jjim—a Korean-style braised short ribs dish made easier than ever in your rice cooker. With tender beef, soft vegetables, and a savory soy-based sauce, this recipe delivers all the depth of traditional slow-braised galbi jjim without the need for stovetop cooking.

🔗 Watch the full recipe video:
https://www.youtube.com/watch?v=sb3xynHXko8

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4

• 2 lbs bone-in beef short ribs, cut into 2–3 inch pieces
• 4 cups water
• 1/2 cup soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp mirin
• 1 Tbsp sesame oil
• 1 Tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 small onion, cut into large chunks
• 2 medium carrots, cut into chunks
• 1 cup Korean radish (or daikon), cut into chunks
• 8–10 baby potatoes, peeled
• 1/2 cup water
• 2 green onions, cut into 2-inch pieces

1. Place the short ribs in the rice cooker bowl and add 4 cups water. Select “Steam” or “Multicook” (high heat) on the Cuckoo CRP-LHTAR0609F and parboil for 10 minutes. Drain, rinse the ribs, and wipe out the inner pot.

2. Return the cleaned ribs to the pot. Add soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper. Toss to coat evenly.

3. Add onion, carrots, radish, potatoes, and 1/2 cup water. Close the lid and set to “Pressure Cook (High)” or “(Steam/Braise)” mode for 35 minutes.

5. Once finished, allow natural pressure release for 10 minutes, then carefully open. If the sauce needs thickening, switch to “Reheat” or “Multicook” (lid open) and simmer for 5–10 minutes until glossy and reduced.
   
   
6. Stir in green onions just before serving. Spoon over rice, making sure to coat everything in that rich, soy-braised sauce.