Serves 10
170 min
Kalbi Jjim (Korean Braised Short Ribs)
Recipe GLPR2b91e5fd87be79
Tender beef short ribs braised low and slow with dried shiitake mushrooms, soy sauce, garlic, and ginger until fall-apart tender. A classic Korean comfort dish that becomes deeply flavorful as the meat absorbs the rich braising liquid. Served over rice with the silky mushrooms and aromatic sauce.
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Ingredients
4 pounds beef short ribs, cut into 2-inch pieces
8 whole dried shiitake mushrooms
1 cup hot water
¾ cup soy sauce
½ cup brown sugar
3 tablespoons sesame oil
8 cloves garlic cloves, minced
3 tablespoons fresh ginger, minced
3 cups low-sodium beef broth
2 tablespoons rice vinegar
4 stalks green onions, sliced
2 tablespoons sesame seeds
Directions
Submerge the dried shiitake mushrooms in 1 cup of hot water and let them soak for 20 minutes until softened. Drain, reserving the soaking liquid, and slice the mushrooms into halves, discarding any tough stems.
Pat the beef short ribs dry with paper towels. Heat the sesame oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches to avoid crowding, brown the short ribs on all sides until a deep golden crust forms, about 10–12 minutes total. Transfer the browned ribs to a plate.
Pour off all but 1 tablespoon of fat from the pot. Add the minced garlic and ginger, stirring constantly for about 1 minute until fragrant.
Return all short ribs to the pot. Add the soy sauce, brown sugar, beef broth, reserved mushroom soaking liquid, and rice vinegar. Stir well to combine and dissolve the sugar.
Scatter the sliced shiitake mushrooms over the ribs. Bring the braising liquid to a boil, then reduce heat to low, cover partially, and simmer for about 2.5 hours, stirring occasionally, until the beef is very tender and the sauce has reduced and thickened slightly.
Check that the internal temperature of the meat has reached at least 165°F for food safety. The meat should be fork-tender and nearly falling off the bone.
Skim excess fat from the surface if desired. Transfer the short ribs and mushrooms to a serving dish and spoon the braising sauce over top.
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice.
