One of my go-to recipes during this pandemic has been Korean kalbi jjim short ribs, which are surprisingly super easy to make. I have my Korean mother to thank for sharing this simplified recipe with me. The hardest part is probably procuring all the ingredients. Many of them you can easily find in an Asian supermarket like H Mart or Sunrise Mart, but otherwise you can probably find them in the international aisle of a Whole Foods. As for the meat, try to get the bone-in short ribs. H Mart will usually have this in their meat aisle and it will be labeled kalbi meat. At Whole Foods, however, I find that it’s subject to availability–it is not part of the regular lineup like ground beef and sirloin. But when they do have it, I would highly recommend that you buy 2 lbs of it and make this recipe.
So there’s the meat, and then there’s the marinade. For the marinade, you’ll need the following ingredients mixed in a bowl:
*6 tablespoons soy sauce
*4 tablespoons sugar
*3 tablespoons mirin
*2 tablespoons sesame oil
*1 tablespoon minced garlic
*2 tablespoons chopped green onion
*1/3 tablespoon ground black pepper
For the meat, you first want to immerse the short ribs in an ice cold water bath for several minutes in order to clean the meat of any excess blood. You’ll know this is ready when you start to see the blood seep out–not the prettiest imagery, but this is what happens.
Then you cook the meat quickly in boiling water, ~7 minutes, and then drain. You do this part to remove excess fat from the meat. Now you can actually pour the marinade over the ribs, along with enough water in the pot to cover the meat. You’ll first bring to a boil and then simmer for about 2 hours. At the end, you’ll have tender, fall-off-the-bone short rib meat beautifully glazed in a thick sauce. You’ll want to drizzle this sauce all over your rice. I even save the sauce for later use as a marinade for fried rice or other meat dishes. It’s good stuff.