Korean Short Ribs (Kalbi Jjim)

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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.

Submitted by dleewla
Published on March 5, 2020
Prep Time:
35 mins
Cook Time:
2 hrs
Additional Time:
3 hrs 50 mins
Total Time:
6 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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 (Optional)

  • 6 hard-boiled eggs, peeled (Optional)

  • 2 tablespoons corn syrup (mulyeot)

  • 1 tablespoon sesame oil

  • 1 teaspoon ground black pepper

  • 1 green onion, chopped

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cook's Notes:

Substitute 6 to 8 small red potatoes for the Korean radish if preferred.

For a richer taste, marinate ribs in the sauce for 6 hours in the refrigerator before proceeding with step 4.

Nutrition Facts (per serving)

782 Calories
54g Fat
40g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 782
% Daily Value *
Total Fat 54g 69%
Saturated Fat 21g 104%
Cholesterol 411mg 137%
Sodium 652mg 28%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 18%
Total Sugars 15g
Protein 34g 68%
Vitamin C 31mg 35%
Calcium 127mg 10%
Iron 5mg 25%
Potassium 933mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.