Name: Korean Kalbi Jjim (Braised Beef Short Ribs)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Beef short ribs, or more to taste - 2 pounds; Onion, quartered - 1; Fresh ginger, sliced - 1 (1 inch) piece; Garlic - 2 cloves; Soy sauce - 5 tablespoons; Brown sugar - ¼ cup; Korean red pepper flakes (gochugaru) - 2 tablespoons; Garlic, minced - 4 cloves; Rice vinegar - 1 tablespoon; Sesame oil - 1 tablespoon; Potatoes, peeled and cut into 2-inch pieces - 2; Carrots, peeled and cut into 2-inch pieces - 2; Japanese beech mushrooms - ½ cup; Chestnuts (bam), or more to taste - 7; Dried Korean dates (daechu) - 7; Corn syrup (mulyeot) - 1 tablespoon; Green onions, sliced - 2

Ingredients for - Korean Kalbi Jjim (Braised Beef Short Ribs)

1. Beef short ribs, or more to taste 2 pounds

2. Onion, quartered 1

3. Fresh ginger, sliced 1 (1 inch) piece

4. Garlic 2 cloves

5. Soy sauce 5 tablespoons

6. Brown sugar ¼ cup

7. Korean red pepper flakes (gochugaru) 2 tablespoons

8. Garlic, minced 4 cloves

9. Rice vinegar 1 tablespoon

10. Sesame oil 1 tablespoon

11. Potatoes, peeled and cut into 2-inch pieces 2

12. Carrots, peeled and cut into 2-inch pieces 2

13. Japanese beech mushrooms ½ cup

14. Chestnuts (bam), or more to taste 7

15. Dried Korean dates (daechu) 7

16. Corn syrup (mulyeot) 1 tablespoon

17. Green onions, sliced 2

How to cook deliciously - Korean Kalbi Jjim (Braised Beef Short Ribs)

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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.