Korean Kalbi Jjim (Braised Beef Short Ribs)

4.5
(2)
Add your rating & review
2 Photos

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

Submitted by mykoreaneats
Published on March 5, 2020
Prep Time:
30 mins
Cook Time:
1 hr 25 mins
Additional Time:
30 mins
Total Time:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  1. Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.

  2. 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.

  3. Make slits in each short rib to remove or cut away excess fat.

  4. 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.

  5. 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.

Cook's Notes:

Substitute rice wine (mirin) for the rice vinegar if desired. Substitute enoki or shiitake mushrooms for the Japanese beech mushrooms if desired.

Replace corn syrup with honey if preferred.

Steps 1 and 3 are optional.

Editor's Note:

Nutrition data for this recipe includes the full amount of broth and aromatics. The actual amount of broth and aromatics consumed will vary.

Nutrition Facts (per serving)

547 Calories
31g Fat
50g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 547
% Daily Value *
Total Fat 31g 40%
Saturated Fat 12g 62%
Cholesterol 62mg 21%
Sodium 841mg 37%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 15%
Total Sugars 16g
Protein 19g 37%
Vitamin C 32mg 35%
Calcium 72mg 6%
Iron 4mg 19%
Potassium 877mg 19%

* 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.