Best 2 Korean Short Ribs Kalbi Jjim Recipes

Korean Short Ribs, also known as Kalbi Jjim, is a delectable and soul-satisfying dish that embodies the essence of Korean culinary artistry. This savory and tender braised beef dish is crafted with succulent short ribs, painstakingly simmered in a symphony of flavors that dance on the palate. The ribs are marinated in a tantalizing blend of soy sauce, garlic, ginger, and a touch of sweetness from Korean pear, imbuing them with an irresistible umami richness. As they braise in the flavorful broth, the ribs become fall-off-the-bone tender, while the sauce thickens and intensifies, enveloping them in a luscious glaze. Accompanying this main attraction are two equally enticing recipes: fluffy Steamed Rice, the perfect canvas to soak up the delectable sauce, and a refreshing Cucumber Salad, offering a crisp and cooling contrast to the richness of the ribs. Prepare to embark on a culinary journey that will leave your taste buds dancing with delight.

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KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

Korean Kalbi Jjim (Braised Beef Short Ribs) image

This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 2h25m

Yield 6

Number Of Ingredients 17

Ingredients

2 pounds beef short ribs, or more to taste
1 onion, quartered
1 (1 inch) piece fresh ginger, sliced
2 cloves garlic
5 tablespoons soy sauce
¼ cup brown sugar
2 tablespoons Korean red pepper flakes (gochugaru)
4 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
½ cup Japanese beech mushrooms
7 chestnuts (bam), or more to taste
7 dried Korean dates (daechu)
1 tablespoon corn syrup (mulyeot)
2 green onions, sliced

Steps:

Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
Make slits in each short rib to remove or cut away excess fat.
Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g

KOREAN SHORT RIBS (KALBI JJIM)

Korean Short Ribs (Kalbi Jjim) image

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.

Provided by dleewla

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 6h25m

Yield 4

Number Of Ingredients 16

Ingredients

6 dried shiitake mushrooms
2 pounds beef short ribs
2 cups water
1 onion, sliced
2 tablespoons soy sauce
7 cloves garlic, minced
1 ½ 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

Steps:

Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
Soak 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.
Bring 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.
Mix 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.
Stir 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.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 40.3 g, Cholesterol 411.1 mg, Fat 53.5 g, Fiber 5 g, Protein 34.2 g, SaturatedFat 20.7 g, Sodium 652.4 mg, Sugar 15.1 g

Tips:

Use high-quality short ribs for the best flavor and texture. Look for ribs that are well-marbled with fat and have a good amount of meat on them.
Marinate the ribs for at least 2 hours, or overnight, to allow the flavors to penetrate the meat.
Sear the ribs over high heat to caramelize the outside and lock in the juices.
Braise the ribs in a flavorful liquid, such as soy sauce, garlic, ginger, and brown sugar, until they are fall-off-the-bone tender.
Serve the ribs with steamed rice, pickled vegetables, and a side of kimchi.

Conclusion:

Korean short ribs, also known as kalbi jjim, is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The ribs are marinated in a flavorful sauce and then braised until they are fall-off-the-bone tender. Serve the ribs with steamed rice, pickled vegetables, and a side of kimchi for a complete and satisfying meal.