Korean Braised Short
Ribs (Kalbi Jjim) – Print This Recipe
dried shiitake mushrooms
(about 8 oz/227 g) beef short ribs, cut into 3-in/8-cm lengths
fl oz/480 mL mirin
- 8 fl
oz/240 mL light soy sauce, or as needed
oz/227 g onions, cut into 2-in/5-cm pieces
oz/57 g ginger, peeled and lightly crushed
garlic cloves, chopped
- 2 1/2
oz/71 g Chinese red dates (jujubes)
lb/454 g sliced daikon
lb/454 g oblique-cut carrots
tsp/5 g salt
- 1 fl
oz/30 mL vegetable oil
oz/142 g toasted pine nuts
- 1/2 fl
oz/15 mL sesame oil
- Rehydrate the mushrooms in cool water overnight or in
warm water the day of service. Cut off the stems and halve the mushrooms.
Strain the rehydration water and reserve.
a large pot of water to a boil. Blanch the short ribs for 6 to 8 minutes
to remove any impurities. Skim the scum that forms on the surface; drain
the blanched short ribs in a large pot and add the mirin,
soy sauce, onions, ginger, garlic, dates, and reserved mushroom-infused
water to just cover the short ribs.
over low heat until the short ribs are fork tender, about 2 hours, turning
occasionally to keep the beef evenly moistened.
the meat is fork tender, add the mushrooms, daikon,
carrots, and salt and simmer for an additional 10 minutes, or until the
vegetables are tender.
heat half of the vegetable oil in a sauté pan. Cook the egg whites to make
a thin omelet. Repeat with the remaining oil and egg yolks. Cut both the
egg white and egg yolk omelets into lozenge shapes. Reserve.
and discard the ginger from the cooking liquid. Add the sugar and adjust
seasoning with soy sauce, if necessary. Stir in the pine nuts and sesame
oil and cook until heated through.
the short ribs immediately with the sauce or hold them hot for service.
Garnish with the omelet lozenges.
Recipe taken from: The Professional Chef, 9th Edition