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"Great for the winter time, low maintenance recipe, once the beef is stewing. It's a soy sauce-based beef stew, sweet and salty." — Iggy
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2 pounds beef short ribs, trimmed
1 green onion, chopped
2 carrots, peeled and chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger root, chopped
1/2 cup reduced-sodium soy sauce
1/4 cup brown sugar
2 cups water to cover
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 choice or not. But i would rather make it this way and just add a bit of soy sauce after. Thank you for sharing!!! Edit! Added a picture of my most recent making it again. Very yummy! I haven't been skimming off the oil nor trimming the fat off the short ribs before cooking. The rib bones afterwards go to dogs and my cat loves the fat and bits around the bone we couldnt chew off. Also i increased the reduced sodium soy sauce, water and sugar this last time since i used a bigger pot it didnt cover the meat much at all. It was just fine =)
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.
3 Ratings
the meat was tender, but it was bland and tastless
* Percent Daily Values are based on a 2,000 calorie diet.
Stewed Korean Short Ribs (Kalbi Jim)
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 647 Calories from Fat: 494
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