Kalbi Jjim – Korean Braised Short Ribs with Radish and Carrots

October 16, 2011 § 4 Comments

Dear Korean Food,

I love you.

Love,

Stephanie

Kalbi jjim, galbi jjim, any way they’re spelled, these Korean-style braised short ribs are perfect. With only just a few ingredients and around two hours, you will end up with a foolproof, delicious, and impressive meal. This entry is for you my little Bobo 🙂 And thank you, chapster, for all of your help.

Notes:

1. When reserving the beef broth, make sure you discard all the foam and impurities in the broth.

2. Make sure you rinse the ribs really well and drain fully to get most of the tiny bone fragments out.

3. Cook covered for the first hour and half, on medium low heat, and then after you add the vegetables, uncover and cook on medium high heat for the last thirty minutes to reduce some of the sauce.

4. Many people like putting potatoes in, and up to a couple years ago, so did I! But, I found that the broth is much cleaner, light, and more consomme-esque without potatoes but for a heartier meal, feel free to put some in.

Kalbi Jjim Recipe – Korean braised short rib

Ingredients

  • 5-6 lbs thick English-cut short rib, also called “Beef short rib for soup”
  • 8 cups boiling water
  • 3/4 cup of soy sauce
  • 7 tbsp brown sugar
  • 6 tbsp mirin rice wine
  • 2 tbsp sesame oil
  • 16 cloves garlic, minced
  • 1 tbsp sesame seeds
  • 1/ tsp black pepper
  • 1 large onion or 2 medium onions, sliced thinly
  • ~2 cups Korean radish (moo), cut into 1 inch cubes
  • 3-4 carrots, cut into 1-inch pieces

Directions

  1. Soak beef ribs in a big bowl, submerged in cold water for 1 hour. Rinse and drain a few times.
  2. Boil 6 cups of water in a big pot, and add the ribs when the water is boiling. Bring to a rapid boil for 10 minutes, and you will see lots of foam and impurities come out. Take off the heat, and then reserve around 4-6 cups of the broth and discard the foam and impurities and fat.
  3. While the beef is boiling, mix the marinade ingredients together in a bowl: soy sauce, brown sugar, rice wine, sesame oil, garlic, sesame seeds, and black pepper.
  4. Wash the pot well and put the semi-cooked short ribs back to the pot. Turn heat to medium high and add the marinade to the beef, and 4-6 (if you like more sauce, then add the full 6-cups, if you like it more braised and less saucy, 4 cups) cups of the beef broth. Bring to a boil, and then cover and reduce the heat to medium low for an hour and a half, at least (2 hours is better).
  5. Prepare your vegetables, wash and peel the radish and carrots and onions. (My dogs were begging me for some carrot pieces and how could I refuse those cute little faces?) After the beef has been simmering, add the vegetables and mix well into the pot. Keep the pot uncovered and bring the temperature up to medium high and boil for 30 minutes. The liquid should reduce a bit.
  6. Serve with hot rice! Enjoy!
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