Kalbi in a Slow Cooker

By Katie Barreira
For Cooking Newbie, a blog for beginner cooks

Traditionally, kalbi, Korean bbq’d short ribs, is prepared on the grill with a foot-long strip of rib beef that has been sliced across the bone, leaving the tips of the rib bones along the top. It’s not the most accessible cut of meat, so when I get a kalbi craving, I like to use the classic sweet and savory Korean marinade as a braising liquid for individual beef short ribs, a cut that is widely available and perfect for the slow cooker.

Slow Cooker Kalbi
Think of this dish as the Korean version of tacos. Meltingly tender rib meat stands in for ground beef, white rice replaces beans, and instead of corn shells, lettuce leaves are the vehicle for getting all that goodness from plate to mouth. The fixins are distinctly Asian, but use them just as you would salsa, shredded cheese and sour cream.

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