Kalbi Chim Recipes

GALBIJJIM (BRAISED BEEF SHORT RIBS)

Steps:

• Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
• In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
• Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
• Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
• Meanwhile, prepare the vegetables and optional garnish.
• Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
• Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

KALBI-CHIM

Steps:

• Score ribs diagonally, and place in a large bowl. Add sugar, and rub into the meat. Rub sesame oil into the meat, and let rest for 15 minutes. Add garlic, scallions, ginger, sherry, tamari and mirin. Rub into meat, and marinate, refrigerated, 2 to 3 hours.
• Preheat oven to 350 degrees. In a Dutch oven or other covered pan large enough to hold ribs in one layer, heat 1 tablespoon peanut oil over medium heat; add chopped onion and minced carrot. Saute until vegetables are tender, 5 minutes. Place ribs on vegetables, meat side down. Add marinade, broth and wine. Bring to a boil on top of stove; cover and place in oven for 1 hour.
• While meat is in oven, reconstitute mushrooms by adding boiling water to cover and soaking until tender, about 20 minutes. Drain, pat dry with paper towels and slice thinly. In a small skillet over medium-low heat, heat remaining tablespoon peanut oil, and add mushrooms slices. Saute until lightly browned, about 3 minutes. Set aside.
• Remove pan from oven, skim fat, and turn ribs meat side up. Add mushrooms, carrot chunks, chestnuts and chopped pear or apple. Cover, and return to oven 1 1/2 to 2 hours, until liquid is almost evaporated.
• Before serving, skim fat from liquid in pan. Accompany with rice, kimchi and other Korean condiments and side dishes. Kalbi-chim improves with rest, and may be made the day before, refrigerated and reheated for about 10 minutes in a 350-degree oven.

GALBI (KOREAN-STYLE SHORT RIBS)

Steps:

• Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
• Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
• Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

STEWED KOREAN SHORT RIBS (KALBI JIM)

Steps:

• Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

KALBI (KOREAN BBQ SHORT RIBS)

Steps:

• In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
• Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.