Korean Kalbijjim

@AniphaeS

Published in 

Asia cooking

 · 1 year ago

Korean Kalbijjim

Ingredients:
For the Marinade:

• 3-4 pounds of beef short ribs, cut into individual pieces
• 1 medium onion, finely grated
• 1 pear, peeled and finely grated
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons rice wine
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper

For Braising:

• 2 carrots, peeled and cut into chunks
• 1 onion, cut into chunks
• 4 shiitake mushrooms, cut in half
• 2.5 cups water
• 2 tablespoons oil

Instructions:

• In a large mixing bowl, combine the grated onion, pear, minced garlic, soy sauce, rice wine, sugar, sesame oil, grated ginger, and black pepper.
• Add the short ribs to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours or, ideally, overnight to allow the flavors to infuse into the meat.
• Heat the cooking oil in a large, heavy-bottomed pot over medium-high heat.
• Remove the short ribs from the marinade, allowing excess liquid to drip off.
• Brown the ribs in batches, searing them on all sides until they have a nice caramelized color. Set aside.
• In the same pot, add the carrots, onion chunks, and shiitake mushrooms. Return the browned short ribs to the pot, arranging them on top of the vegetables.
• Pour in any remaining marinade and add 2.5 cups of water.
• Bring the liquid to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 2 hours or until the meat is tender and the sauce has thickened.
• Once the Kalbijjim is done, taste the sauce and adjust the seasoning if needed (you can add more soy sauce or sugar to taste).
• It is typically served with steamed rice and kimchi on the side.