Korean Short Ribs (Kalbi Jjim) recipe
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Ingredients
- 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 6 hard-boiled eggs, peeled 2 tablespoons corn syrup (mulyeot) 1 tablespoon sesame oil 1 teaspoon ground black pepper 1 green onion, chopped
Nutrition Info
- 782.3 caloriescarbohydrate: 40.3 gcholesterol: 411.1 mgfat: 53.5 gfiber: 5 gprotein: 34.2 gsaturatedFat: 20.7 gservingSize: -sodium: 652.4 mgsugar: 15.1 gtransFat: : -unsaturatedFat: : -
Directions Korean Short Ribs (Kalbi Jjim)
Directions
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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.