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, 3 lbs beef short ribs; 2 potatoes, cut into 2-inch balls (if possible); 3 carrots, cut into 2-inch balls (if possible); 7, 8 daechu (jujubes or dried dates); 1 bunch Japanese beech or enoki mushrooms (or shiitake); 1 tbsp rice vinegar (or rice wine like mirin); 2 tbsp gochugaru (Korean red pepper flakes); 4 tbsp brown sugar; 5 tbsp soy sauce; 4 cloves garlic, finely chopped; 1 tbsp sesame oil; 7, 8 bbam (chestnuts if available); 1 tbsp mulyeut (corn syrup) or honey; sliced green onion (for garnish)

Servings: persons

2, 3 lbs beef short ribs
2 potatoes, cut into 2-inch balls (if possible)
3 carrots, cut into 2-inch balls (if possible)
7, 8 daechu (jujubes or dried dates)
1 bunch Japanese beech or enoki mushrooms (or shiitake)
1 tbsp rice vinegar (or rice wine like mirin)
2 tbsp gochugaru (Korean red pepper flakes)
4 tbsp brown sugar
5 tbsp soy sauce
4 cloves garlic, finely chopped
1 tbsp sesame oil
7, 8 bbam (chestnuts if available)
1 tbsp mulyeut (corn syrup) or honey
sliced green onion (for garnish)

1
Soak short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood. (Optional step)
2
In a large pot over high heat, place the beef short ribs with pieces of halved onions, whole garlic, and ginger pieces. Bring to a rapid boil for at least 20~30 minutes while removing scum from surface. When finished save about 2 cups of broth for later use, rinse the beef under cold water, and discard remaining greens and vegetables.
3
When cool enough to handle, make slits or incisions in each short ribs. Remove or cut away excess fat (optional).
4
Return the ribs to the pot with 2 cups of the beef broth and sauce ingredients, cooking for at least 1 hour on low heat. Add the golf ball sized potatoes, carrots, dried dates, and mushrooms with 15 minutes remaining and continue to simmer.
5
Near the end of the hour when most of the broth has thickened or evaporated, add some mulyeot (corn syrup) or honey. The sauce should have a slight syrupy consistency.
6
Serve on a large platter as main course. Garnish with green onion slices and enjoy with rice and banchan (side dishes).

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2, 3 lbs beef short ribs, 2 potatoes, cut into 2-inch balls (if possible), 3 carrots, cut into 2-inch balls (if possible), 7, 8 daechu (jujubes or dried dates), 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.

Korean Kalbi Jjim (Braised Beef Short Ribs)

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