Galbi jjim

Mum used to cook this traditional Korean braised beef dish in our slow cooker and I still make it, especially during winter. It’s a bone-in short rib beef stew with carrots, radish, potatoes and shiitake, cooked in beef broth and seasoned with soy sauce, garlic, ginger, mirin, pear juice and sesame oil. Judy Joo, chef and founder of Seoul Bird restaurants, London