Korean Short Ribs (Kalbi Jjim)
Recipe information
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Cooking:
35 min.
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Servings per container:
4
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Source:

Ingredients for - Korean Short Ribs (Kalbi Jjim)

1. Dried shiitake mushrooms - 6
2. Beef short ribs - 2 pounds
3. Water - 2 cups
4. Onion, sliced - 1
5. Soy sauce - 2 tablespoons
6. Garlic, minced - 7 cloves
7. Brown sugar - 1 ½ tablespoons
8. Rice wine - 1 tablespoon
9. Korean radish, peeled and cut into chunks - 1
10. Carrots, cut into chunks - 2
11. Roasted and peeled chestnuts (Optional) - 6
12. Hard-boiled eggs, peeled (Optional) - 6
13. Corn syrup (mulyeot) - 2 tablespoons
14. Sesame oil - 1 tablespoon
15. Ground black pepper - 1 teaspoon
16. Green onion, chopped - 1

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

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.