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    Home » Beef

    Sataejjim (Slow Cooker Braised Beef Shank)

    Published 03/06/2016. Updated 01/30/2021

    Jump to Recipe

    Sataejjim is a traditional braised dish that’s made with bite sized beef shank meat. Make it in your slow cooker with lots of root vegetables. 

    DSC 1151 1 - Sataejjim (Slow Cooker Braised Beef Shank)

    For those of you who have been asking for more slow cooker recipes, here’s another one for you! Sataejjim (사태찜) is a traditional braised dish that’s made with bite sized beef shank meat (satae).

    The method and flavor are similar to galbijjim (갈비찜), braised short ribs. Beef shank meat is a tough cut of meat with lots of connective tissues. Slow cooking breaks down the collagen into a rich, flavorful gelatin.

    Sataejjim is often a cheaper or less fatty alternative to galbijjim in Korea. Beef shank is typically sold bone-in here in America, but boneless shank meat is a popular cut in Korea for making soup and braised dishes such as jangjorim (soy braised beef). Check Korean markets for boneless beef shank meat.

    If you are using bone-in pieces, cut the meat off the bones into bite sizes and throw both the meat and bones in the slow cooker. The bones will impart great flavor to the dish.

    The seasoning is very similar to the one used for galbijjim. Traditional sataejjim (and galbijjim) calls for grated Korean pear. For this recipe, I experimented with apricot preserve. It worked great! You can use a Korean pear along with some sugar or honey. 

    Instead of Korean radish, which is traditional in Korean braised dishes, I used some other root vegetables here for a change. I used a combination of parsnip, celery root, and burdock root, which I had in the fridge. Feel free to use Korean radish; turnip is another good choice.

    More Slow Cooker Recipes

    Slow cooker beef bulgogi
    Slow cooker dakjjim
    Slow cooker spicy pork ribs
    Slow cooker galbijjim (beef short ribs)
    Slow cooker chicken soup with napa cabbage

    DSC 1067 1 - Sataejjim (Slow Cooker Braised Beef Shank)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1151 1 300x300 - Sataejjim (Slow Cooker Braised Beef Shank)

    Sataejjim (Slow Cooker Braised Beef Shank)

    4.43 from 64 votes
    Servings: 6
    Print Recipe

    Ingredients

    • 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

    Sauce

    • 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

    Garnish

    • 1 scallion roughly chopped

    Instructions

    • 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.
      DSC 1026 e1457322040721 - Sataejjim (Slow Cooker Braised Beef Shank)
    • 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.
      DSC 1036 e1457322144633 - Sataejjim (Slow Cooker Braised Beef Shank)
    • 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.
      DSC 1059 e1457322204541 - Sataejjim (Slow Cooker Braised Beef Shank)
    • 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.

    Notes

    If you want to use Korean pear, skip apricot jam. Use 1/2 of a medium size pear by cutting into chunks. Use the same amount of honey and sugar in the recipe for sweetness.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Elaine says

      March 04, 2024 at 7:58 am

      5 stars
      This was awesome. We got cross cut shanks as part of a beef share, and partner found this recipe. I cut the meat off the bone, and was dubious about the results. However, we were very pleased with how tender the meat was. It was also a first in cooking with parsnips.

      Reply
    2. Lisa says

      December 31, 2023 at 6:01 pm

      5 stars
      Delicious! Beef shank is actually my favorite piece of beef for anything braised/slow-cooked. I use my instant pot and usually cook the shank for about 1.5 hour (It’s technically ready after about 1.15 hour) and then I add the veggies for another 15-30 min. The meat always comes out extremely tender.

      Reply
    3. Magda says

      August 11, 2021 at 1:17 pm

      Hi! Can I make this over the stove? And is there any non-alcoholic substitute for the wine? Thanks!

      Reply
      • Hyosun says

        August 14, 2021 at 10:13 pm

        Yes you can, but you’ll need to add some water. See my stovetop galbijjim recipe for reference. https://www.koreanbapsang.com/galbijjim-korean-braised-beef-short/

        Reply
    4. KAY LEE says

      November 21, 2020 at 5:03 pm

      Hello Hyson,
      In shopping for beef shank to make this dish, I can only find beef shank cut cross-wise with the bone in the middle. Would it be ok to use that cut of shank or should I cut the meat off of the bone?
      Thank you.

      Reply
      • Hyosun says

        November 21, 2020 at 6:53 pm

        Oh the bone will be great in braising!

        Reply
      • D.S. says

        March 25, 2022 at 12:34 pm

        From my experience Boneless Beef Shanks are usually a cut you’ll only find in Asian grocery stores. It’s a way more popular cut in Chinese and Korean cuisine than European/American ones. They just need a really long braiise

        Reply
      • Lisa says

        December 31, 2023 at 5:59 pm

        5 stars
        I only use the beef shank (bone-in) and it’s delicious! Adding the bone makes it extra delicious!

        Reply
    5. Sylva says

      December 29, 2019 at 9:02 am

      Hi Hyosun,

      Would like to check if I can replace rice wine with soju and if potatoes can be added.
      Thanks.

      Reply
      • Hyosun says

        December 29, 2019 at 2:39 pm

        Yes to both! Enjoy..

        Reply
    6. Myung Moon says

      June 10, 2019 at 8:38 pm

      Can I use this recipe for instant pot?

      Reply
    7. Sue R says

      January 23, 2019 at 1:33 am

      5 stars
      LOVED this recipe although I cooked diced oyster blade steak instead as it was what I had then cooked it in the pressure cooker after sealing the beef. I also added some gochujang as we like things spicy. I thickened it at the end although I couldn’t stop taste testing the juices haha! So good! Thank you.

      Reply
    8. Vernon Kamiaz says

      December 18, 2018 at 10:54 pm

      Is there a Korean recipe for ox tail?

      Reply
      • Hyosun says

        December 20, 2018 at 9:06 pm

        I have Instant Pot ox tail recipe. You can use the recipe to cook in the slow cooker. You’ll need to cook about 4 hours on high heat or 6 to 8 hours on low heat.
        https://www.koreanbapsang.com/pressure-cooker-braised-oxtail-kkorijjim/

        Reply
    9. Bipasha says

      December 02, 2018 at 7:35 pm

      5 stars
      I love your website! I just got a slow cooker and your recipes are pretty straightforward for meats cooked to perfection, Korean-style. I just made this and it’s delicious but I will try it with Korean pear next time.

      Looking forward to making the oxtail recipe next 🙂

      Reply
    10. Shirley says

      November 12, 2018 at 1:24 pm

      Hi Mrs. Ro! I love your website and delicious looking recipes. I just recently found your site & have only tried 1 dish so far & it was a real hit with my family. I’m looking forward to trying out many more of your recipes. I am Taiwanese-American and my husband is Korean-American, so I want to learn more Korean recipes from you :).

      I am wondering if I make this recipe in the Instant Pot, how long do you think it would take to cook on high pressure? Also, I purchased a boneless beef chuck roast, not shank. Would that taste as good? Thank you so much!

      Reply
      • Hyosun says

        November 12, 2018 at 11:10 pm

        Hi Shirley! Happy to hear you found my blog and tried a recipe that your family liked. I’d say 25 minutes for boneless, tough cut of meat that’s cut into about 2-inch chunks. Beef chuck will be good.

        Reply
    11. Coleen McClish says

      July 24, 2018 at 8:58 pm

      5 stars
      I loved it it turned out great. Since I use my slow cooker more than my stove it made this dish very easy to make.

      Reply
    12. Mona Biblow says

      May 03, 2018 at 1:46 pm

      This cut of meat is sold in Kosher butchers as “kolichel.”. Good to know if you can’t find Korean cut of beef. The spelling has a few variations, but easy to find, plenty of recipes online. This is a great new way to cook.

      Reply
    13. Vittoria says

      April 06, 2018 at 8:17 pm

      We always love your recipes and this one was no exception! A total hit with the whole family and it came together so easily. Your recipes are truly addictive! Thanks so much for sharing.

      Reply
    14. Jeanie says

      January 20, 2018 at 12:43 am

      Can this be made in an Instant Pot? If so, how long would you cook it for? Thanks for all your wonderful recipes!

      Reply
      • Hyosun says

        January 23, 2018 at 11:59 pm

        Yes, definitely! It took 20 min when I tried with a half of the recipe, so you may need 25 minutes for the whole recipe. You’re welcome! My pleasure!

        Reply
    15. ben says

      September 17, 2017 at 9:52 am

      Braising is frying the meat first to add surface caramelisation and flavour, then cooking slowly. Maybe add a braising step before adding to the slow cooker for more flavour?

      Reply
    16. Teresa says

      June 19, 2016 at 6:48 am

      This was delicious and easy! Great flavor and hearty for winter (in Australia). I thickened the broth with some cornstarch and a small spoonful of gochujang at the very end. Thank you for the recipe!

      Reply
    17. Moroccan recipe says

      June 17, 2016 at 6:49 am

      Dish is delicious, rich in healthy ingredients and provide a wonderful

      Reply
    4.43 from 64 votes (58 ratings without comment)

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