Korean Short Ribs (Kalbi Jjim)

Kalbi Jjim is a classic Korean beef dish. It uses the same meat as Kalbi Barbeque but the way it's cut is a little different. The meat is cut into squares instead of thin slices. It's a sweet beef dish that can be served a main dish for any occasion. Kids usually love this.

• Preparation Time: 35 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 35 mins
• Calories: 782 Calories

Ingredients

• 2 cups water
• 1 teaspoon ground black pepper
• 1 tablespoon rice wine
• 2 tablespoons soy sauce
• 1 onion, sliced
• 1 tablespoon sesame oil
• 7 cloves garlic, minced
• 1 green onion, chopped
• 1 ½ tablespoons brown sugar
• 2 carrots, cut into chunks
• 2 pounds beef short ribs
• 6 dried shiitake mushrooms
• 6 hard-boiled eggs, peeled (Optional)
• 1 Korean radish, peeled and cut into chunks
• 6 roasted and peeled chestnuts (Optional)
• 2 tablespoons corn syrup (mulyeot)

Recipe Instructions

Step 1

Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.

Step 2

Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.

Step 3

Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.

Step 4

Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.

Step 5

Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.