Best 4 Korean Kalbi Jjim Braised Beef Short Ribs Recipes

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KOREAN BRAISED SHORT RIBS (GALBI JJIM)



Korean Braised Short Ribs (Galbi Jjim) image

This is a traditional Korean dish and a different method of preparing korean short ribs (galbi). The sweet marinade and tender meat will fall right off the bone and into your mouth!

Provided by COOKIEGURL324

Categories     World Cuisine Recipes     Asian

Time 3h20m

Yield 8

Number Of Ingredients 19

1 ½ cups soy sauce
3 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon ground ginger
¼ cup brown sugar
2 ½ cups water
½ cup rice wine
½ cup pear, peeled and grated
1 kiwi, peeled and mashed
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
1 carrot, cut into large dice
2 potatoes, peeled, cut into large chunks
½ cup chopped green onions
1 yellow onion, cut into large dice
1 cup chestnuts
½ cup shiitake mushrooms, sliced

Steps:

  • To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
  • 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 clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

Nutrition Facts : Calories 690 calories, Carbohydrate 35.3 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 18.4 g, Sodium 3354.5 mg, Sugar 12.9 g

GALBIJJIM (BRAISED BEEF SHORT RIBS)



Galbijjim (braised beef short ribs) image

Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!

Provided by Hyosun

Categories     Main Course

Number Of Ingredients 22

3 pounds meaty beef short ribs
1/2 onion
3 - 4 thin ginger slices (about 1-inch rounds)
5 garlic cloves
2 white parts of scallions
1/2 cup soy sauce
2 tablespoons sugar (3 tablespoons for sweeter ribs)
2 tablespoons honey
1/4 cup rice wine (or mirin)
1/2 medium Asian pear (grated (about 1/2 cup))
1/2 small onion grated
1 tablespoon minced garlic
1 teaspoon grated (or juiced ginger)
1/2 teaspoon black pepper
2 tablespoons sesame oil
10 ounces Korean radish (cut into large chunks (about 1-1/2-inch cubes))
3 - 4 dried shiitake mushrooms (soaked and quartered)
1 large carrot (cut into large chunks (about 1 inch long))
2 green parts of scallion
6 - 8 peeled fresh chestnuts
6 dried Korean dates/jujube
10 - 12 gingko nuts (or 1 tablespoon pine nuts)

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)



Korean Kalbi Jjim (Braised Beef Short Ribs) image

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

2 pounds beef short ribs, or more to taste
1 onion, quartered
1 (1 inch) piece fresh ginger, sliced
2 cloves garlic
5 tablespoons soy sauce
¼ cup brown sugar
2 tablespoons Korean red pepper flakes (gochugaru)
4 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
½ cup Japanese beech mushrooms
7 chestnuts (bam), or more to taste
7 dried Korean dates (daechu)
1 tablespoon corn syrup (mulyeot)
2 green onions, sliced

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 BRAISED SHORT RIBS (GALBI JIM)



Korean Braised Short Ribs (Galbi Jim) image

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

3 tablespoons sugar
1/4 cup soy sauce
1/4 cup sherry wine
1 -2 tablespoon hot sauce (Sriracha, or your favorite hot sauce to taste)
1 tablespoon mirin (or 1 Tbsp honey)
3 garlic cloves, finely chopped
1/2 small onion, grated
3 scallions, finely chopped
1 tablespoon sesame seeds
1 tablespoon sesame oil
1/2 Asian pear, peeled and chopped
1 1/2 lbs beef short ribs, bone-in (about 4)
2 small potatoes, peeled and cut into chunks
2 medium carrots, peeled and cut into chunks

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.

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