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Korean Short Rib Stew | Kalbi jjim

Korean Short Rib Stew | Kalbi jjim

Korean Short Rib Stew | Kalbi jjim - Hill Reevs
Korean Short Rib Stew | Kalbi jjim - Hill Reevs
Korean Short Rib Stew | Kalbi jjim - Hill Reevs
Korean Short Rib Stew | Kalbi jjim - Hill Reevs
Korean Short Rib Stew | Kalbi jjim - Hill Reevs

I need more weekend!! Mostly because I barely made a dent in House of Cards, season 4. Rather than wasting my life away on the couch, I did a bunch of fun things this weekend with friends. But, yeesh, how stressful it can be to not have the TV time you so desperately require.

In terms of the things I did do, they included: watching Hotel Transylvania 2 with the 8-year-old I babysit on the Upper West Side. The highlight of that night was when he tried to talk his way into getting to eat his dad's protein bar when he definitely wasn't allowed to. His argument? "I have my parkour competition tomorrow." How fantastic is that?

I also went to yoga, ate fried chicken and waffles, walked through Brooklyn with Danny, took pictures with pals in photobooths (reminding me how much I miss the malls of my youth!), went to another donut competition with Iris, and went on a grocery shopping trip where I ended up buying five different cheeses. Haloumi, cheddar, pepper jack, burrata, and edam. All necessary in their own way.

Anyway, before the days warm up too much, I'm trying to get all of the wintery stews packed into my dinner routine while I can still stand the stove being on for hours heating up the house. Kalbi jjim most definitely fits in this category. It's a classic Korean dish for which every family has their own secrets. I'm still working towards my perfect version, but try out the below for starters and let me know what you think!

Korean Short Rib Stew | Kalbi jjim

  • 2 lbs short ribs
  • 3 cups water
  • 1/4 cup soy sauce
  • 8 cloves garlic
  • 1 onion
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp brown sugar
  • 1 Tbsp gochugaru
  • 1 tsp ginger
  • 4 scallions
  • 2 large carrots
  • 3 potatoes
  • 1 turnip root
  • 1/4 lb shiitake
  • 1 Tbsp sesame oil
  • 2 Tbsp honey
  • pinch salt

Cooking Directions

  1. Place short ribs in a bowl and cover with cold water. Let soak for about 30 minutes in order to remove residual blood.
  2. In a large Dutch oven over high heat, add the beef, water, soy sauce, onion (roughly chopped), whole garlic cloves, vinegar, brown sugar, gochugaru, and knob of ginger. Cut white parts off the scallions, slice lengthwise, and add.
  3. Boil for about 30 minutes, then reduce heat to low. Cook over low heat for an hour and a half with the pot's lid on top.
  4. Meanwhile, cut carrots, potatoes, and turnip into 2-inch pieces. Add vegetables and mushrooms to pot after stew has been cooking for an hour and a half. Remove lid and let cook for at least another 30 minutes. Most of the liquid should be evaporated by now.
  5. Turn off heat and stir in sesame oil, honey, and a pinch of salt. Serve on top of rice and sprinkle with chopped scallion greens!
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