Kalbi Jchim (Korean Braised Short Ribs)

Continuing with my Korean food cravings, aside from the Kimchi Pa-Jon I also made this delicious Korean style braised short ribs.  My mom used to make this quite often when I was younger, and I remember looking forward for this the whole day!  It does take few hours, but it tastes soooo delicious I decided to set aside the morning and early afternoon to make this.  This Kalbi Jchim tastes even better the next day, so if you can restrain yourself, make it a day before and have it for dinner the following day!!  It is super yummy over hot rice (short grain please!) and with kimchi on the side. 

Serves about 4:
1 large onion
3-4 cloves of garlic
5 scallions
1 Asian pear (2, if the pears are small)
6-7 dried shiitake mushrooms, soaked in warm water for approx. 2 hours)
1-1/2 to 2 pounds short ribs of beef with bones, well trimmed of fat
3 Tablespoons brown sugar
2 teaspoons Korean or Japanese sesame oil
2 cups of water plus 1/2 – 1 cup from mushroom soaked water
4 Tablespoons Korean or Japanese soy sauce
3 medium carrots, cut into 1 inch diagonal pieces
1 pound Korean radish, peeled and cut into 2 inch cubes
10 chestnuts
1/2 teaspoon black pepper

If you haven’t seen dried shiitake mushrooms they look like this: you can get this at any Asian markets.

I usually get cooked chestnuts from Asian markets.  These are so convenient to use, but also excellent snack food!!

Chop the onion, garlic, scallions, and pear into very small pieces.  Set aside. 

Drain the mushrooms and squeeze out excess liquid, remove and discard the stems.  Cut into quarters.  Set aside.

Put the ribs into a large bowl with sugar and sesame oil.  Knead and mix them well.  Let the meat sit for 10 minutes. 

Put the beef into a large pot along with the onion mixture, water, 2 Tablespoons soy sauce, and carrots.  Bring to a boil.  Make sure you skim the scum that floats to the surface as the mixture cooks.  Partially cover the pan with a lid and cook over moderate heat for 1 hour (until the half the liquid evaporates). 

Add the mushrooms, chestnuts, daikon, black pepper and remaining 2 Tablespoons soy sauce.  Cover the pan and cook over low heat for 1/2 to 1 hour.  The sauce will thicken, but if the liquid evaporates too quickly, add some more water into the mixture. 


Serve warm with rice and kimchi (or salads). 


My opinion:  This is absolute yum!!  If you love Asian food, you’ll love this.  Korean food is usually known for its’ spiciness, but this is the polar opposite.  Once you start to explore Korean food you’ll find that we have these savory non-spicy dishes too and these go really well with the spicy condiments and sides.  This is super delicious when eaten with hot rice and the meat just falls off from the bones!  You’ll also love the vegetables in this dish since they absorbed this wonderful sauce.


2 thoughts on “Kalbi Jchim (Korean Braised Short Ribs)

  1. What a lucky friend to have you to cook birthday dinner!! Yes, printing feature will be nice, somehow this new blogger doesn't support gadget add-ons. I definitely want to get printing option – will let you know if things change!!

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