Kalbi Jjim is a classic Korean beef dish. It uses the same meat as Kalbi Barbeque but the way it's cut is a little different. The meat is cut into squares instead of thin slices. It's a sweet beef dish that can be served a main dish for any occasion. Kids usually love this.


Recipe Summary

2 hrs
3 hrs 50 mins
6 hrs 25 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.

  • Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.

  • Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.

  • Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.

  • Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

Cook's Notes:

Substitute 6 to 8 small red potatoes for the Korean radish if preferred.

For a richer taste, marinate ribs in the sauce for 6 hours in the refrigerator before proceeding with step 4.

Nutrition Facts

782 calories; protein 34.2g; carbohydrates 40.3g; fat 53.5g; cholesterol 411.1mg; sodium 652.4mg. Full Nutrition