Korean Style Short Ribs (Kalbi Jjim)

Ingredients 0/16

Step 1

Soak the shiitake mushrooms in a bowl of very warm water for about three hours, until they’re nice and soft. Once they’re ready, drain them and slice into strips. While the mushrooms soak, put the short ribs in a bowl of cold water and let them soak for 20 minutes, changing the water a few times to get rid of any blood. After that, drain the ribs and let them sit at room temperature for about half an hour.

Step 2

Bring a large pot of water to a boil. Add the short ribs and cook just until they’re no longer pink, about 10 minutes. Drain them, rinse with cold water, and pick out any loose bits or extra fat. Transfer the ribs to a big pot for cooking.

Step 3

In a separate bowl, mix together 2 cups of water, sliced onion, soy sauce, garlic, brown sugar, and rice wine. Pour this sauce over the ribs and bring everything to a boil. Let it cook for 20 to 25 minutes, then add the shiitake mushrooms, radish, and carrot. Turn the heat down low and let it simmer gently, stirring now and then, until the ribs are tender—this should take about an hour.

Step 4

Once the ribs are tender, stir in the eggs, corn syrup, sesame oil, and a bit of black pepper. Turn the heat up to medium-high and cook, stirring frequently, until most of the liquid has evaporated—around 15 minutes. Finally, transfer the ribs to a serving dish and sprinkle chopped green onions on top.