Best 7 Kalbi Chim Recipes

GALBIJJIM (BRAISED BEEF SHORT RIBS)

Steps:

• Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
• In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
• Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
• Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
• Meanwhile, prepare the vegetables and optional garnish.
• Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
• Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

KOREAN BEEF SHORT RIB STEW (GALBI JJIM)

Steps:

• Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
• Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
• Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
• Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

Steps:

• Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
• Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

STEWED KOREAN SHORT RIBS (KALBI JIM)

Steps:

• Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

INSTANT POT GALBIJJIM

Steps:

• Stir together the pear, onion, garlic, soy sauce, sugar, corn syrup, mirin and 1 teaspoon black pepper in a large bowl (see Cook's Note). Set the sauce aside.
• Place the short ribs, peppercorns and 2 teaspoons salt in the Instant Pot® and add enough water to cover. (It's okay if some ribs are not completely submerged; just make sure that the ribs on top are submerged at least three-quarters of the way and that the water is not above the maximum fill line.)
• Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 5 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam. Drain the ribs in a colander and rinse off any impurities and peppercorns. Wash the pot, then add the ribs and sauce and set to pressure cook on high for 40 minutes.
• After the pressure-cook cycle is complete, wait 15 minutes and then quick-release. Unlock and remove the lid, being careful of any remaining steam. Transfer the short ribs to a large plate.
• Use a ladle to skim off any excess fat from the top of the liquid and then set the Instant Pot® to high saute. Add the radishes, carrots and mushrooms and cook until radishes and carrots are cooked through but still hold their shape, 15 to 18 minutes. Stir in the sesame oil and scallion whites. Add the short ribs and stir to coat with the sauce. Serve with white rice or rice cakes and top with the scallion greens.

KALBI-CHIM

Steps:

• Score ribs diagonally, and place in a large bowl. Add sugar, and rub into the meat. Rub sesame oil into the meat, and let rest for 15 minutes. Add garlic, scallions, ginger, sherry, tamari and mirin. Rub into meat, and marinate, refrigerated, 2 to 3 hours.
• Preheat oven to 350 degrees. In a Dutch oven or other covered pan large enough to hold ribs in one layer, heat 1 tablespoon peanut oil over medium heat; add chopped onion and minced carrot. Saute until vegetables are tender, 5 minutes. Place ribs on vegetables, meat side down. Add marinade, broth and wine. Bring to a boil on top of stove; cover and place in oven for 1 hour.
• While meat is in oven, reconstitute mushrooms by adding boiling water to cover and soaking until tender, about 20 minutes. Drain, pat dry with paper towels and slice thinly. In a small skillet over medium-low heat, heat remaining tablespoon peanut oil, and add mushrooms slices. Saute until lightly browned, about 3 minutes. Set aside.
• Remove pan from oven, skim fat, and turn ribs meat side up. Add mushrooms, carrot chunks, chestnuts and chopped pear or apple. Cover, and return to oven 1 1/2 to 2 hours, until liquid is almost evaporated.
• Before serving, skim fat from liquid in pan. Accompany with rice, kimchi and other Korean condiments and side dishes. Kalbi-chim improves with rest, and may be made the day before, refrigerated and reheated for about 10 minutes in a 350-degree oven.

PRESSURE COOKER KALBI JJIM

Steps:

• In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger and 1 teaspoon black pepper. Lightly season short ribs with salt and pepper, and add to the cooker. Toss ribs in the sauce. Arrange ribs in an even layer and top with the daikon, potatoes and carrots. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
• Transfer short ribs and vegetables to a large plate. Loosely cover with foil or plastic wrap to keep warm. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1 1/2 cups and thickened, about 15 to 20 minutes.
• Add short ribs and simmer, turning, until warmed through and evenly coated in the sauce, about 2 minutes. Divide ribs among 4 shallow bowls. Repeat with vegetables, simmering until warmed, then distributing among the bowls.
• Spoon the sauce over the ribs and vegetables, and serve with rice and kimchi.