Korean Kalbi Jjim (spicy Braised Beef Short Ribs)
From oliviajasonkim 11 years ago
- 75 to make
- Serves 4
This is a traditional meat dish eaten on special occasions like holidays and large gatherings, often fulfilling the role of favorite dish because of its sweet, tender, and succulent flavors. Most traditional Korean meat dishes like this one take considerable time and preparation (and deservedly so) but that doesn't mean this dish can't be made with shortcuts while retaining most. Read more ....full recipe and story at http://www.oliviajasonkim.com See less
Ingredients
- 2, 3 lbs beef short ribs shopping list
- 2 potatoes, cut into 2-inch balls (if possible) shopping list
- 3 carrots, cut into 2-inch balls (if possible) shopping list
- 7, 8 daechu (jujubes or dried dates) shopping list
- 1 bunch Japanese beech or enoki mushrooms (or shiitake) shopping list
- 1 tbsp rice vinegar (or rice wine like mirin) shopping list
- 2 tbsp gochugaru (Korean red pepper flakes) shopping list
- 4 tbsp brown sugar shopping list
- 5 tbsp soy sauce shopping list
- 4 cloves garlic, finely chopped shopping list
- 1 tbsp sesame oil shopping list
- 7, 8 bbam (chestnuts if available) shopping list
- 1 tbsp mulyeut (corn syrup) or honey shopping list
- sliced green onion (for garnish) shopping list
How to make it
- 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).
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