Kalbi Jim Recipes

GALBIJJIM (BRAISED BEEF SHORT RIBS)

Steps:

• Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
• In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
• Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
• Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
• Meanwhile, prepare the vegetables and optional garnish.
• Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
• Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

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.

STEWED KOREAN SHORT RIBS (KALBI JIM)

Steps:

• Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

KOREAN SPICY GALBI JJIM (KOREAN SPICY BRAISED SHORT RIBS)

Steps:

• Blend together all sauce ingredients. Set aside.
• Soak short ribs in a bowl of cold water for 30 minutes. Dump out water, rinse ribs to get rid of bone fragments.
• Add ribs to an oven safe, deep sauté pan (or pot) and add enough water to cover them. Add in whites of green onion, half onion, peeled radish, garlic and black peppercorns. Turn on heat to medium high. Bring to a boil and allow to boil for 10 minutes, skimming foam off the surface.
• After 10 minutes, remove broth from heat and take out ribs. Strain broth and set aside.
• Add ribs back into clean pot and pour blended sauce over them. Mix to coat the ribs, then add about 3 cups of water (just so they are barely visible on the surface.) Bring to a boil and cook for about 30 minutes. Reserve leftover broth.
• Add potatoes and carrots to pot, mix so they are coated in sauce and submerged in the sauce. If your sauce starts to get too dry, add more broth 1/4 cup at a time. Allow to boil for 20 more minutes, stirring occasionally, until potatoes are tender.
• Add rice cakes and cook until they are soft, about 1-2 minutes. Remove from heat.
• Top ribs with mozzarella cheese and torch with blowtorch, or place in over to broil for 2 minutes until cheese melts. Serve with a hot bowl of rice.

PRESSURE COOKER KALBI JJIM

Steps:

• In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger and 1 teaspoon black pepper. Lightly season short ribs with salt and pepper, and add to the cooker. Toss ribs in the sauce. Arrange ribs in an even layer and top with the daikon, potatoes and carrots. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
• Transfer short ribs and vegetables to a large plate. Loosely cover with foil or plastic wrap to keep warm. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1 1/2 cups and thickened, about 15 to 20 minutes.
• Add short ribs and simmer, turning, until warmed through and evenly coated in the sauce, about 2 minutes. Divide ribs among 4 shallow bowls. Repeat with vegetables, simmering until warmed, then distributing among the bowls.
• Spoon the sauce over the ribs and vegetables, and serve with rice and kimchi.

KALBI JIM RECIPE

Steps:

• 1. Place the beef shortribs, DEL MONTE Quick 'n Easy BBQ Marinade, mirin, garlic, onion, sugar, and water in a pot. Bring to a boil. Skim the brown bubbles then simmer until the meat is tender.2. Add the radish and carrot. Simmer until vegetables are cooked.3. Add the sesame oil, top with green onion and sesame seeds just before serving.

GALBIJJIM (KOREAN BRAISED SHORT RIBS)

Steps:

• Thoroughly wash the ribs, especially the bone fragments.
• Blanch the ribs for about 5-7 minutes over high heat. Drain and give them a good rinse.
• Chop all the fruits and vegetables into nice, big chunks: pear, apple, kiwi, onion, and green onions. Blend everything with water (1 cup). Optionally, put it through a fine sieve.
• Add soy sauce, oyster sauce, Korean beef stock powder, mirin, sugar, garlic, sesame oil, black pepper, and MSG (if using). Stir to combine.
• In a large pot, combine the drained ribs, sauce, and 2.5 cups (600ml) water, making sure they're slightly submerged. Place it over medium heat, uncovered, for about 50 minutes.
• Meanwhile, prep other vegetables. Roughly chop the green onions. Cut the carrot and radish into large chunks and round them out. Thinly slice the chili peppers (if using). Cut the mushrooms into quarters. Optionally, grab 2 or 3 shiitake mushrooms and make a little star on the surface.
• After 50 minutes, add the radish into the pot. Stir to combine. Cook for 10 minutes.
• Add the carrot and mushrooms. Cook for an additional 10 to 15 minutes. When the sauce gets thicker and reduces a little bit, cut the rib with your tongs and scissors and taste. If the beef is super soft and tender, it's time to add the rest of the ingredients. If it's still tough and there's not enough sauce, add more water and cook it a little longer.
• Once everything is nice and tender, turn the heat off. Add the green onions and chili peppers. Toss together and let cook by the remaining heat.
• Transfer it to a serving plate. Serve with a bowl of hot rice. Enjoy~!