Korean Short Ribs (Kalbi Jjim) Recipe

Name: Korean Short Ribs (Kalbi Jjim)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried shiitake mushrooms; 2 pounds beef short ribs; 2 cups water; 1 onion, sliced; 2 tablespoons soy sauce; 7 cloves garlic, minced; 1 1/2 tablespoons brown sugar; 1 tablespoon rice wine; 1 Korean radish, peeled and cut into chunks; 2 carrots, cut into chunks; 6 roasted and peeled chestnuts (optional); 6 hard-boiled eggs, peeled (optional); 2 tablespoons corn syrup (mulyeot); 1 tablespoon sesame oil; 1 teaspoon ground black pepper; 1 green onion, chopped

Servings: persons

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

1
Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
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.
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.
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.
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.

942

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 16 ingredients. The key ingredients include: 6 dried shiitake mushrooms, 2 pounds beef short ribs, 2 cups water, 1 onion, sliced, and more.

Yes, Korean Short Ribs (Kalbi Jjim) 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 Short Ribs (Kalbi Jjim)

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