Best Korean Kalbi Jjim Braised Beef Short Ribs Recipes

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

Korean Kalbi Jjim (Braised Beef Short Ribs) image

This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 2h25m

Yield 6

Number Of Ingredients 17

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
¼ 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
½ 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

Steps:

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

Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS) image

Categories Beef Nut Potato Braise Carrot

Yield 4 people

Number Of Ingredients 14

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)

Steps:

Soak short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood. (Optional step) 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. When cool enough to handle, make slits or incisions in each short ribs. Remove or cut away excess fat (optional). 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. 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. Serve on a large platter as main course. Garnish with green onion slices and enjoy with rice and banchan (side dishes).