KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)
This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 2h25m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g
KOREAN SHORT RIBS (KALBI JJIM)
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.
Provided by dleewla
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h25m
Yield 4
Number Of Ingredients 16
Steps:
- Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 40.3 g, Cholesterol 411.1 mg, Fat 53.5 g, Fiber 5 g, Protein 34.2 g, SaturatedFat 20.7 g, Sodium 652.4 mg, Sugar 15.1 g
KOREAN BEEF SHORT RIB STEW (GALBI JJIM)
This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.
Provided by KANGARYOO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h5m
Yield 4
Number Of Ingredients 15
Steps:
- Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
- Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
- Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
- Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.
Nutrition Facts : Calories 749 calories, Carbohydrate 57.5 g, Cholesterol 93.1 mg, Fat 45.6 g, Fiber 4.7 g, Protein 26.7 g, SaturatedFat 18.3 g, Sodium 1453.9 mg, Sugar 20.6 g
STEWED KOREAN SHORT RIBS (KALBI JIM)
Great for the winter time, low maintenance recipe, once the beef is stewing. It's a soy sauce-based beef stew, sweet and salty.
Provided by Iggy
Categories World Cuisine Recipes Asian Korean
Time 1h20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 647.1 calories, Carbohydrate 14.1 g, Cholesterol 114.9 mg, Fat 54.9 g, Fiber 1 g, Protein 23.3 g, SaturatedFat 23.8 g, Sodium 804.7 mg, Sugar 10.5 g
PRESSURE COOKER KALBI JJIM
One of Korea's most loved dishes, kalbi jjim is a rich, braised short rib and vegetable meal that is traditionally reserved for special occasions. Luckily, a pressure cooker makes it possible to enjoy this special one-pot stew whenever the craving hits. The ribs and vegetables simmer in the garlic and ginger-infused sauce until the meat falls off the bone and the vegetables absorb all of the rich juices. Bones give the sauce extra flavor, but boneless ribs also work great here. Chop leftover meat and vegetables and serve in corn tortillas with salsa for a tasty taco. If you prefer pork, try pressure cooker Korean soy-glazed pork belly, which has similar flavors to this dish.
Provided by Kay Chun
Categories meat, vegetables, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
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.
STEWED KOREAN SHORT RIBS (KALBI JIM)
Great for the winter time, low maintenance recipe, once the beef is stewing. It's a soy sauce-based beef stew, sweet and salty.
Provided by Iggy
Categories Korean Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 647.1 calories, Carbohydrate 14.1 g, Cholesterol 114.9 mg, Fat 54.9 g, Fiber 1 g, Protein 23.3 g, SaturatedFat 23.8 g, Sodium 804.7 mg, Sugar 10.5 g
KOREAN BRAISED SHORT RIBS (GALBI JIM)
At my place, we do theme dinner parties, and this one was from Korean night. I had tried different versions of this recipe, and after mixing and matching, I like this one the best. The addition of Sriracha - an Asian chile/garlic paste also known as "Rooster Sauce" - was my embellishment, and probably not authentic - but I like sweet & spicy! The authentic preparation calls for bone-in short ribs to get more flavor, but I have to admit, I've done it with boneless, and I actually like it better that way. I served it with rice and a Korean cold spinach-sesame salad known as Shigmchi Namul, which I'll post also. Two words: Rave Reviews! They went back for seconds and thirds!
Provided by Spice Boy
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all ingredients except ribs, asian pear, potatoes, and carrots. Score the ribs and pour the marinade over. Marinate for about an hour in the refrigerator, or overnight. (Marinating is optional).
- Pour the ribs and marinade into a large pot over high heat. Liquid should come at least halfway up to the level of the ribs; add water if necessary.
- When liquid comes to a full boil, cover the pot with a tight-fitting lid and turn the heat down to simmer.
- Cook for 90 minutes to 1 hour, until meat is tender. Add the Asian pear, potato and carrot about 30 minutes before the end of the cooking time.
- Serve with rice.
KOREAN BRAISED SHORT RIBS (GALBI OR KALBI)
This is the classic Korean beef stew. It is the pear juice that makes this marinade so unique among Asian beef dishes. Adapted from a recipe at AllRecipes. http://bit.ly/eTIw5r
Provided by DrGaellon
Categories One Dish Meal
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
- Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
- Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.
Nutrition Facts : Calories 1070.6, Fat 87.5, SaturatedFat 36.5, Cholesterol 172.4, Sodium 3723.4, Carbohydrate 26.2, Fiber 2.9, Sugar 10.8, Protein 40.2
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