Stewed Korean Short Ribs (Kalbi Jim)

Stewed Korean Short Ribs (Kalbi Jim)

3
Iggy 0

"Great for the winter time, low maintenance recipe, once the beef is stewing. It's a soy sauce-based beef stew, sweet and salty."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 20 m servings 647 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 54.9 g
  • 84%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

3

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