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Korean braised short ribs

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Korean braised short ribs

AppleSister | Feb 20, 2006 08:07 PM

Hi, I'm sorry this is posted so late, but there may still be some cold days appropriate for this great, meaty Korean dish. It's usually not served in restaurants, and it's different from the grilled ribs you normally see. My mother never follows a recipe, but she managed to give me pretty accurate measurements so I wanted to share.

Kalbi-jim
1.5 lbs. short ribs (cut English-style, in 2 or 3-inch pieces)

Marinade:
3-4T. green onion chopped
4T soy sauce
2T rice wine
1.5T garlic, chopped
1/4-1/5 of a Korean pear, grated
1T roasted sesame seeds
1.5T sesame oil
1.5T sugar
pepper to taste

1) Trim fat from meat, and score the big pieces.
2) Soak meat in cold water for 30 minutes, to cover. (I skipped this step, mainly b/c I forgot.)
3) Bring to a boil and cook at full boil for 1 min. Rinse meat in fresh water. Clean pot of fat. Put meat back in the empty pot, leaving an empty well in the center. Mix the ingredients for the marinade and massage 1/3 of the sauce into the meat.
4) Pour water into the pot, about 1/3 of the way up the pot. Bring to a boil and cook at high heat for a few minutes, then turn heat to low and simmer. Occasionally pour sauce from the center well over the meat. Simmer for 1-1.5 hours.
5) Cool in fridge for an hour or overnight, so fat will rise to the surface. Skim fat off. (Steps 3 and 5 are optional, and my mother says her mother would roll over in her grave if she saw her pouring all the fat out, but ribs are really fatty, and being someone who hates the words "low-fat," I can attest that there is still a ton of tasty fat left if you do this.)
7) Pour remaining marinade into the pot and simmer. You can pretty much stop when you want to. Definitely taste and see if it needs more soy sauce.

When I was a little kid, I would mix the sauce with all its fat into my rice. Yum. This is somewhat labor-intensive if you do all the fat-removing steps, but technically very simple, and at least in my opinion, very rewarding. We always have this for special occasions.

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