Korean Braised Short Ribs (Kalbi Jjim) – Print This Recipe

Yield: 10 servings

• 10 dried shiitake mushrooms
• 20 (about 8 oz/227 g) beef short ribs, cut into 3-in/8-cm lengths
• 16 fl oz/480 mL mirin
• 8 fl oz/240 mL light soy sauce, or as needed
• 8 oz/227 g onions, cut into 2-in/5-cm pieces
• 2 oz/57 g ginger, peeled and lightly crushed
• 6 garlic cloves, chopped
• 2 1/2 oz/71 g Chinese red dates (jujubes)
• 1 lb/454 g sliced daikon
• 1 lb/454 g oblique-cut carrots
• 1 tsp/5 g salt
• 1 fl oz/30 mL vegetable oil
• 4 eggs, separated
• sugar, as needed
• 5 oz/142 g toasted pine nuts
• 1/2 fl oz/15 mL sesame oil

1. 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.
2. Bring 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 and rinse.
3. Place 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.
4. Simmer over low heat until the short ribs are fork tender, about 2 hours, turning occasionally to keep the beef evenly moistened.
5. When 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.
6. Meanwhile, 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.
7. Remove 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.
8. Serve 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