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Korean Short Ribs (Kalbi Jjim)
Korean Short Ribs (Kalbi Jjim)
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Prep Time:
35 minutes
Cook Time:
120 minutes
Total Time:
385 minutes
Savory braised short ribs with Korean radish, shiitake mushrooms, and carrots, reminiscent of Kalbi beef.
Ingredients:
  • 2 cups water
  • 1 onion, sliced
  • 6 dried shiitake mushrooms
  • 2 pounds beef short ribs
  • 2 tablespoons soy sauce
  • 7 cloves garlic, minced
  • 1.5 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
  • 6 hard-boiled eggs, peeled
  • 2 tablespoons corn syrup (mulyeot)
  • 1 tablespoon sesame oil
  • 1 teaspoon ground black pepper
  • 1 green onion, chopped
Instructions:
  • Submerge shiitake mushrooms in a bowl of steaming water until they become tender, approximately 3 hours. Then, drain and cut them into strips.
  • Submerge short ribs in cold water for 20 minutes, replacing the water periodically. Drain and allow ribs to come to room temperature for approximately 30 minutes.
  • 1. Boil a large pot of water until bubbles appear. Submerge the short ribs in the boiling water and cook for approximately 10 minutes until no longer pink. Once done, drain and rinse the short ribs under cold water. Remove any loose bits and excess fat before transferring them to a large pot.
  • In a bowl, combine 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine. Pour the mixture over the ribs in the pot. Bring everything to a boil and cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Lower the heat to a simmer, stirring occasionally, until the short ribs are tender, approximately 1 hour.
  • Combine eggs, corn syrup, sesame oil, and black pepper in the pot. Raise heat to medium-high and cook, stirring often, until most of the liquid evaporates, approximately 15 minutes. Serve the short ribs on a platter and garnish with chopped green onion.

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