Kalbi Jjim: Braised Korean Beef Short Ribs

This tender and flavorful dish is a comforting Korean favorite that’s perfect for special occasions or cozy dinners. Slow-cooked in a savory soy-based sauce, the beef short ribs become melt-in-your-mouth delicious every time.

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TIME1 hr 55 min

SERVINGS4

RATING4.8 / 5

Kalbi Jjim: Braised Korean Beef Short Ribs

01 / WHAT YOU NEED

Ingredients

2 pounds beef short ribs, or more to taste 1 onion, quartered 1 (1 inch) piece fresh ginger, sliced 2 cloves garlic 5 tablespoons soy sauce ¼ cup brown sugar 2 tablespoons Korean red pepper flakes (gochugaru) 4 cloves garlic, minced 1 tablespoon rice vinegar 1 tablespoon sesame oil 2 potatoes, peeled and cut into 2-inch pieces 2 carrots, peeled and cut into 2-inch pieces ½ cup Japanese beech mushrooms 7 chestnuts (bam), or more to taste 7 dried Korean dates (daechu) 1 tablespoon corn syrup (mulyeot) 2 green onions, sliced

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by soaking the beef short ribs in a big bowl of cold water for about 30 minutes to help draw out any blood. Next, put the ribs into a large pot along with an onion, ginger, and two garlic cloves, then cover everything with water. Bring it to a boil and skim off any foam that rises to the top as it cooks for 20 to 30 minutes. Once done, scoop out the ribs and strain out the onion, ginger, and garlic. Rinse the ribs under cold water and let them cool until you can handle them easily.

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Step 2

Trim off any excess fat by making small cuts along the ribs. Put the ribs back into the pot and add 2 cups of the broth you reserved earlier, along with soy sauce, brown sugar, red pepper flakes, four minced garlic cloves, rice vinegar, and sesame oil. Let everything simmer gently over low heat for about 45 minutes so the flavors can meld.

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Step 3

After that, toss in the potatoes, carrots, mushrooms, chestnuts, and dates. Keep it simmering until the potatoes are tender and the sauce thickens, which should take around 10 minutes. Stir in some corn syrup to give the sauce a nice, slightly sticky texture and let it cook for another 5 minutes.

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Step 4

Finish by sprinkling sliced green onions on top before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Marinate the ribs overnight to deepen the flavor.
- Use a heavy pot or Dutch oven for even braising.
- Skim off any excess fat during cooking to keep the sauce clean and balanced.

Why you’ll love it

This dish offers tender, flavorful beef that melts in your mouth. The rich, savory sauce combines sweet and salty notes, creating a comforting and satisfying meal. It’s a great way to enjoy traditional Korean flavors in a hearty, home-cooked dish.

Serving ideas

Serve with steamed rice to soak up the delicious sauce. Add a side of kimchi or pickled vegetables for a refreshing contrast. Lightly blanched greens like spinach or bok choy also complement the rich flavors well.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the meat tender. This dish also freezes well; thaw overnight in the fridge before reheating.