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Stewed Korean Short Ribs (Kalbi Jim)

Rated as 3.71 out of 5 Stars

"Great for the winter time, low maintenance recipe, once the beef is stewing. It's a soy sauce-based beef stew, sweet and salty."
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Ingredients

1 h 20 m servings 647 cals
Original recipe yields 6 servings

Directions

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  1. 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.

Nutrition Facts


Per Serving: 647 calories; 54.9 g fat; 14.1 g carbohydrates; 23.3 g protein; 115 mg cholesterol; 805 mg sodium. Full nutrition

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Reviews

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Wonderful recipe! Make it just as written! My Korean fiance's only complaint was there wasnt enough soy sauce taste and he hates soy sauce. I'm not sure if that is because of the reduced sodium ...

It was a good base. I seasoned and seared the ribs first. I also added an additional 1/2 cup of soy and another 1/4 cup of brown sugar. I also threw mine in a slow cooker.

the meat was tender, but it was bland and tastless

I made this the other night in a slow cooker. I doubled the recipe and used full length single cut ribs. I didn't use low sodium soy sauce. A nice subtle taste it was really good. I also too...

I would also add mirin, Chinese dates, toasted pine nuts. Overall a decent basic recipe