THE RECIPE JOURNAL · Main Course
Kalbi Jjim: Tender Braised Korean Beef Ribs
This rich and flavorful dish features melt-in-your-mouth beef ribs slow-cooked in a savory soy-based sauce. Perfect for sharing with family and friends, it brings a comforting taste of Korea right to your dinner table.
FROM THE KITCHEN • Kalbi Jjim: Tender Braised Korean Beef Ribs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the beef short ribs in a big bowl of cold water for about 30 minutes to draw out any blood. Next, put the ribs in a large pot along with an onion, ginger, and a couple of garlic cloves. Cover everything with water and bring it to a boil. As it heats up, skim off any foam that rises to the surface. Let it boil gently for about 20 to 30 minutes. Then, scoop out 2 cups of the broth and set it aside. Drain the ribs and give them a quick rinse under cold water. Toss out the onion, ginger, and garlic, and let the ribs cool enough to handle.
02
Step 2
Once cool, make small cuts in each rib to trim away any extra fat. Put the ribs back into the pot and add the reserved broth along with soy sauce, brown sugar, red pepper flakes, minced garlic, rice vinegar, and sesame oil. Let everything simmer on low heat for about 45 minutes so the flavors meld together.
03
Step 3
After that, add your potatoes, carrots, mushrooms, chestnuts, and dates to the pot. Keep simmering until the potatoes are soft and the sauce has thickened, which should take around 10 minutes. Stir in some corn syrup to give the sauce a nice glossy, slightly syrupy finish. Let it cook for another 5 minutes or so.
04
Step 4
Finally, sprinkle some sliced green onions on top and you’re ready to dig in!
Why you’ll love it
This dish offers rich, deep flavors with tender, melt-in-your-mouth beef ribs. The combination of savory and slightly sweet seasonings creates a comforting and satisfying meal that brings a taste of traditional Korean cuisine to your table.
How to serve
Serve with steamed white rice and a variety of Korean side dishes like kimchi, pickled radish, or sautéed spinach. Garnish with sliced green onions and toasted sesame seeds for added texture and aroma.
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, adding a little water if the sauce has thickened too much. This dish also freezes well for up to 2 months.
