Korean Short Ribs (Kalbi Jjim)
Kalbi Jjim is a classic Korean beef dish. It uses the same meat as Kalbi Barbeque but the way it's cut is a little different. The meat is cut into squares instead of thin slices. It's a sweet beef dish that can be served a main dish for any occasion. Kids usually love this.
- Serves: 4 persons
- 6dried shiitake mushrooms
- 2pounds beef short ribs
- 2cups water
- 1onion, sliced
- 2tablespoons soy sauce
- 7cloves garlic, minced
- 1½ tablespoons brown sugar
- 1tablespoon rice wine
- 1Korean radish, peeled and cut into chunks
- 2carrots, cut into chunks
- 6roasted and peeled chestnuts
- 6hard-boiled eggs, peeled
- 2tablespoons corn syrup (mulyeot)
- 1tablespoon sesame oil
- 1teaspoon ground black pepper
- 1green onion, chopped
Step 1Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
Step 2Soak 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.
Step 3Bring 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.
Step 4Mix 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.
Step 5Stir 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.