Delicious and Flavorful Stewed Korean Short Ribs

Indulge in the rich and savory flavors of Stewed Korean Short Ribs, also known as Kalbi Jim. This classic Korean dish features tender and succulent beef short ribs slow-cooked to perfection in a flavorful marinade. Serve it with steamed rice and enjoy a satisfying and hearty meal that will impress your family and friends.

Ingredients

• 3 pounds beef short ribs
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup rice wine
• 1/4 cup sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 onion, sliced
• 2 carrots, sliced
• 3 potatoes, cut into chunks
• 1 cup water
• Salt and pepper to taste
• Sesame seeds for garnish
• Thinly sliced green onions for garnish

Directions

1. In a large bowl, combine soy sauce, brown sugar, rice wine, sesame oil, minced garlic, and minced ginger. Mix well until the sugar is dissolved.
2. Add the beef short ribs to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. In a large pot or Dutch oven, heat some oil over medium heat. Remove the short ribs from the marinade, reserving the marinade for later. Sear the short ribs in batches until browned on all sides. Remove and set aside.
4. In the same pot, add the sliced onion and cook until softened and translucent. Add the carrots and potatoes, and cook for a few minutes.
5. Return the seared short ribs to the pot and pour in the reserved marinade and water. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the meat is tender and falling off the bones.
6. Once cooked, remove the short ribs from the pot and transfer to a serving platter. Skim off any excess fat from the cooking liquid and strain it. Pour the strained liquid over the short ribs.
7. Garnish with sesame seeds and thinly sliced green onions.
8. Serve the Stewed Korean Short Ribs hot with steamed rice and enjoy!

Interesting Facts