Sataejjim – Slow Cooker Braised Beef Delight

Sataejjim – Slow Cooker Braised Beef Delight with Root Vegetables

Slow but Flavorful

I’ve always been a fan of slow-cooked meals. There’s something about letting flavors develop over time that speaks to the soul, and when I discovered the magic of braised beef in a slow cooker, I knew I had to create something special. This recipe, Sataejjim, is a culmination of many cozy weekends spent experimenting in the kitchen, blending traditional Korean flavors with the ease of modern cooking techniques.

It all started one chilly autumn evening when I had a craving for something warm and hearty. I remembered a dish my grandmother used to make—a rich, savory braised beef stew with root vegetables. It was always the highlight of family dinners, especially when the weather turned cool. But unlike the traditional way of braising beef on the stovetop, which required constant attention, I wanted to create a version that would allow me to enjoy the comfort of a home-cooked meal without spending hours hovering over the stove.

How to Make Sataejjim

That’s when the idea struck me: why not use a slow cooker? The thought of combining the deep, robust flavors of Korean cuisine with the convenience of slow cooking excited me. I gathered the ingredients—fresh beef shank, a medley of root vegetables, and the essential Korean seasonings like soy sauce and sesame oil—and began my experiment.

As the hours passed, the aroma that filled my kitchen was nothing short of intoxicating. The beef shank slowly transformed into tender, melt-in-your-mouth pieces, while the vegetables absorbed the rich, savory sauce. I knew I had created something special when I took that first bite—the taste was just as I remembered from my grandmother’s kitchen, but with a modern twist.

Now, this Sataejjim has become a staple in my home, especially during the colder months. It’s perfect for family dinners or when I’m hosting friends. The best part? It’s incredibly easy to make, yet so satisfying and full of flavor. Every time I make it, I’m reminded of those cherished family meals and the warmth that good food can bring to our lives.

Chef’s Notes – Sataejjim

• For added flavor, sear the beef chunks in a hot skillet before placing them in the slow cooker. This will give the meat a deeper, caramelized flavor.
• Don’t skip the green onion garnish at the end. It adds a fresh, vibrant touch that balances the rich flavors of the dish.
• If you like a bit of heat, don’t be shy with the dried red chili peppers. You can also add a pinch of red pepper flakes to the sauce for an extra kick.
• Pair this Sataejjim with steamed rice or creamy mashed potatoes. Both options soak up the delicious sauce and complement the beef beautifully. Try this out with our Korean Seaweed Rice Rolls or our classic Kimchi rice.
• Leftovers? Make sure to store them in an airtight container. The dish tastes even better the next day, so don’t hesitate to make a big batch!

Slow Cooker Braised Beef Delight

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

450

kcal

Total time

4

hours 

20

minutes

Dive into the rich, savory world of Slow Cooker Braised Beef Delight! This dish is a symphony of tender beef shank, hearty root vegetables, and a luscious sauce that melds together over hours of slow cooking. Perfect for a cozy family dinner or an impressive meal for guests, this recipe is both simple and rewarding. Inspired by traditional flavors, it’s a must-try for any home cook looking to elevate their culinary game.

Ingredients

• 3 lbs beef shank meat cut into 1.5-inch chunks

• 1 cup Korean radish or parsnip diced

• 1 large celery stalk cut into 1-inch pieces

• 1 large carrot cut into 1-inch pieces

• 2 medium onions peeled and chopped

• 2 green onions chopped

• 10 cloves garlic peeled and minced

• 4 small dried red chili peppers (optional)

• 1 green onion for garnish

• 1 tbsp toasted sesame oil

• ⅓ cup soy sauce

• ¼ cup rice wine

• 2 tbsp honey

• 1 tbsp granulated sugar

• Salt and pepper to taste

Directions

• Clean and cut the beef shank into 1.5-inch chunks. Prepare all vegetables by chopping them into the specified sizes.
• Place the beef chunks at the bottom of the slow cooker. Add the diced radish or parsnip, celery pieces, carrot chunks, chopped onions, green onions, minced garlic, and dried red chili peppers on top.
• In a small bowl, combine soy sauce, rice wine, honey, granulated sugar, salt, and pepper. Stir until well mixed.
• Pour the sauce mixture over the meat and vegetables in the slow cooker. Toss gently to ensure everything is evenly coated. Cover and cook on high for about 4 hours, flipping the meat every hour for even cooking.
• Taste the dish and adjust seasoning if necessary. Stir in the toasted sesame oil and chopped green onions before turning off the slow cooker.
• Transfer the cooked meat and vegetables to a large serving bowl. Pour the remaining sauce over the top and garnish with additional green onion slices.

Equipment

• chef’s knife
• cutting board
• slow cooker
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 20g
• Protein: 35g
• Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 900mg
• Potassium: 800mg
• Fiber: 3g
• Sugar: 10g
• Vitamin A: 120IU
• Vitamin C: 30mg
• Calcium: 10mg
• Iron: 25mg

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FAQs – Sataejjim