Korean Kalbi Jjim (Braised Beef Short Ribs)

Beef short ribs are braised in a savory and spicy sauce with potatoes, carrots, dates, and chestnuts in this traditional Korean Kalbi Jjim.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 547 Calories

Ingredients

• ¼ cup brown sugar
• 2 cloves garlic
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 1 tablespoon rice vinegar
• 5 tablespoons soy sauce
• 2 carrots, peeled and cut into 2-inch pieces
• 1 (1 inch) piece fresh ginger, sliced
• 2 pounds beef short ribs, or more to taste
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 2 potatoes, peeled and cut into 2-inch pieces
• ½ cup Japanese beech mushrooms
• 7 chestnuts (bam), or more to taste
• 7 dried Korean dates (daechu)
• 1 tablespoon corn syrup (mulyeot)

Recipe Instructions

Step 1

Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.

Step 2

Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.

Step 3

Make slits in each short rib to remove or cut away excess fat.

Step 4

Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.

Step 5

Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.