Korean Kalbi Jjim (Spicy Braised Beef Short Ribs)
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Total Steps
6
Ingredients
14
Tools Needed
7
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mykoreaneatsIngredients
- 1 tablespoons mulyeut (corn syrup) or honey
- 7-8 pieces bbam (chestnuts)(optional)
- 1 tablespoons sesame oil
- 4 cloves garlic, finely chopped
- 5 tablespoons soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoons rice vinegar (or rice wine like mirin)
- 1 bunch Japanese beech or enoki mushrooms (or shiitake)
- 7-8 pieces daechu (jujubes or dried dates)
- 3 pieces carrots, cut into 2-inch balls
- 2 pieces potatoes, cut into 2-inch balls
- 2-3 pounds beef short ribs
- sliced green onion(optional)
Instructions
Step 1
Optionally, soak beef short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood.
Step 2
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 20-30 minutes, continuously removing scum from the surface. When finished, save about 2 cups of the broth for later use, rinse the beef under cold water, and discard the cooked onions, garlic, and ginger.
Step 3
Once the short ribs are cool enough to handle, make slits or incisions in each rib. Optionally, remove or cut away any excess fat.
Step 4
Return the ribs to the pot with the reserved 2 cups of beef broth and the sauce ingredients (sesame oil, soy sauce, brown sugar, gochugaru, rice vinegar). Cook on low heat for at least 1 hour. With 15 minutes remaining, add the potatoes, carrots, dried dates, and mushrooms, and continue to simmer.
Step 5
Near the end of the hour, when most of the broth has thickened or evaporated, add some mulyeut (corn syrup) or honey. The sauce should have a slight syrupy consistency.
Step 6
Serve on a large platter as the main course. Garnish with sliced green onion and enjoy with rice and banchan (side dishes).