Kalbi can be made a number of ways, not just marinated and cooked on the grill. One popular method is to use beef short ribs that are cut thick and braise them slowly for a long time. It’s a winter dish in Korea and one that is normally served for special occasions or celebrations. The fat from the short ribs gives this a melt-in-your-mouth texture. Traditionally you might serve it with brown or white rice, but I like to pair it with Edamame Hummus.
Ingredients
- 4 pounds English-cut bone-in short ribs
- 4 cups water
- 2 tablespoons corn oil
- 1 tablespoon Asian sesame oil
- 1 large onion, chopped
- 5 garlic cloves, chopped
- A small knob of ginger, peeled and minced (about 1 tablespoon)
- ¾ cup soy sauce
- ¾ cup chicken stock
- ½ cup mirin (sweet rice wine)
- 2 tablespoons sugar
- 2 teaspoons honey
- 2 teaspoons freshly ground black pepper
- 4 carrots, peeled and coarsely chopped
- 3 parsnips, peeled and coarsely chopped
- ⅓ cup pine nuts
- 2 tablespoons golden raisins
- 2 cups Edamame Hummus
How to Make It
- Place the short ribs in a large pot and add the water. Bring to a boil, then reduce the heat and simmer for 8 minutes. Remove the ribs from the water, pat dry, and set aside. Strain the liquid and reserve 2 cups of it.
- Rinse and dry the pot and return it to the stove. Add the corn oil and sesame oil and heat over medium-high heat. Working in 2 batches, add the short ribs and brown on all sides, about 5 minutes per batch. Return all the short ribs to the pot, then add the onions, garlic, and ginger and cook for 3 minutes.
- Add the soy sauce, chicken stock, mirin, and the 2 cups reserved cooking liquid and bring to a slow simmer. Stir in the sugar, honey, and pepper and simmer, partially covered, turning the ribs occasionally, for 1 hour.
- Add the carrots, parsnips, pine nuts, and raisins and continue to simmer, partially covered, until the ribs are tender and the braising liquid is thickened and flavorful, about 1 hour longer.
- Serve with a dollop of edamame hummus.
