KALBI-CHIM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Kalbi-Chim image

This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling meal.

Provided by William Grimes

Categories     dinner, project, main course

Time 5h30m

Yield 4 servings

Number Of Ingredients 17

3 pounds beef short ribs, or other meaty ribs cross-cut into two strips
1 1/2 tablespoons sugar
1 tablespoon sesame oil
4 large cloves garlic, minced
6 scallions, chopped
2 tablespoons minced fresh ginger
3 tablespoons dry sherry
4 tablespoons tamari (Japanese soy sauce)
3 tablespoons mirin (sweet rice wine)
2 tablespoons peanut oil
1 onion, chopped
2 carrots, one minced and the other cut into 1-inch chunks
3/4 cup chicken or beef broth
1 cup red wine
10 to 12 dried shiitake mushrooms
12 fresh chestnuts, peeled, or 12 dried peeled chestnuts, soaked in water for 2 hours, or 12 jarred peeled chestnuts
1 pear or apple, peeled, cored, chopped

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.

Toasted_bread 0.
[email protected]

I'm not sure what went wrong, but my kalbi chim turned out really dry. I think I may have overcooked it.


Abdul Mukit
[email protected]

This was the worst kalbi chim I've ever had. I would not recommend this recipe to anyone.


Rifat ff
[email protected]

I would not recommend this recipe. The kalbi chim was tough and the sauce was too sweet.


Amari Lira
[email protected]

The kalbi chim was a bit too spicy for my taste, but I still enjoyed it.


passang dorjee
[email protected]

I found this recipe to be a bit bland. I would recommend adding more spices to the sauce.


Ussamah Mhamad
[email protected]

This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and authentic kalbi chim.


Esther Wambui
[email protected]

I've never had kalbi chim before, but I'm so glad I tried this recipe. It's now one of my favorite dishes.


jeet biswas
[email protected]

This is a great recipe for a special occasion. It's sure to impress your guests.


Ali Bhai
[email protected]

I'm definitely going to be making this again. It's a great recipe for a weeknight meal.


Bernardo Torres
[email protected]

I would give this recipe a 10/10. It's easy to make and the results are incredible.


Shamir Hulse
[email protected]

This was the best kalbi chim I've ever had! The meat was so tender and the sauce was amazing.


Santino Kaplan
[email protected]

I'm not a huge fan of Korean food, but I really enjoyed this kalbi chim. It was flavorful and not too spicy.


_Ahmed _fOsdOk_3
[email protected]

This recipe is a keeper! I've made it several times now and it's always a hit.


Hamna Baig
[email protected]

I made this for a party and it was a huge success! Everyone loved the kalbi chim and I received many compliments.


Kato Sulaim
[email protected]

The kalbi chim was good, but I found it to be a bit too sweet for my taste. I would recommend reducing the amount of sugar in the sauce.


Alex Nava
[email protected]

This was my first time making kalbi chim and it was surprisingly easy. The recipe was well-written and easy to follow, and the dish turned out delicious.


treesgaming
[email protected]

I followed the recipe exactly and the kalbi chim turned out great! The only thing I would change is to add a little more garlic next time.


Selene Barnard
[email protected]

This kalbi chim recipe was a hit with my family! The meat was tender and flavorful, and the sauce was perfectly sweet and tangy. I will definitely be making this again.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »