Korean Kalbi Jjim (Braised Beef Short Ribs) Recipe

Name: Korean Kalbi Jjim (Braised Beef Short Ribs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef short ribs, or more to taste; 1 onion, quartered; 1 (1 inch) piece fresh ginger, sliced; 2 cloves garlic; 5 tablespoons soy sauce; 1/4 cup brown sugar; 2 tablespoons Korean red pepper flakes (gochugaru); 4 cloves garlic, minced; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 potatoes, peeled and cut into 2-inch pieces; 2 carrots, peeled and cut into 2-inch pieces; 1/2 cup Japanese beech mushrooms; 7 chestnuts (bam), or more to taste; 7 dried Korean dates (daechu); 1 tablespoon corn syrup (mulyeot); 2 green onions, sliced

Servings: persons

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

1
Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
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.
3
Make slits in each short rib to remove or cut away excess fat.
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.
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.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds beef short ribs, or more to taste, 1 onion, quartered, 1 (1 inch) piece fresh ginger, sliced, 2 cloves garlic, and more.

Yes, Korean Kalbi Jjim (Braised Beef Short Ribs) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Kalbi Jjim (Braised Beef Short Ribs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions