Korean Kalbi Jjim (Spicy Braised Beef Short Ribs)


1 bunch Joyluck Whole Shiitake Mr

1 tbsp Marukan Rice Vinegar (s)(g)

2 tbsp gochugaru Crushed Red Chili Pepper

4 tbsp

5 tbsp Df (s) Grn Label Soy Sauce

1 tbsp Df Pure Sesame Oil

2, 3 lbs beef short ribs

2 potatoes, cut into 2-inch balls

3 carrots, cut into 2-inch balls

7, 8 daechu (jujubes or dried dates)

4 cloves garlic, finely chopped

7, 8 bbam (chestnuts if available)

1 tbsp mulyeut (corn syrup) or honey

sliced green onion (for garnish)

Cooking Instructions

Soak short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood. (Optional step)

Put large pot on hi heat, place ribs with halved onions, whole garlic, and ginger piece. Bring to rapid boil for least 20~30mins while remove scum from surface. After save about 2 cup broth for later, rinse beef under cold water, & discard remaining.

When cool enough to handle, make slits or incisions in each short ribs. Remove or cut away excess fat (optional).

Return the ribs to the pot with 2 cups of the beef broth and sauce ingredients, cooking for at least 1 hour on low heat. Add the golf ball sized potatoes, carrots, dried dates, and mushrooms with 15 minutes remaining and continue to simmer.

Near end of hour when broth has thickened or evaporat, add some mulyeot corn syrup/honey. Sauce should have slight syrupy consistency.Serve on a large platter as main course. Garnish with green onion slices & enjoy with rice & banchan (side dishes).

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