Beef rib jjim, called “sogalbi jjim” in Korean, is a popular traditional holiday or party food in Korea. Since it takes some time for the preparation, marination, and cooking, Koreans usually save this dish for special days. The meat is tender and delicious with a sweet and salty flavor to it. Many people requested this dish, so I am very excited to share my beef rib jjim recipe with you. Try it someday.
Yield: 4 Servings
Short Korean Lesson
- Byeok (벽) = Wall
- Mun (문) = Door
- 2 lb Beef Short Ribs
- 1 Cup Potato
- ½ Cup Carrot
- 14 Peeled Chestnuts
- 1½ Cups Beef Broth
- Some Fried Egg (Garnishing)
- Some Pine Nuts (Garnishing)
- 1 Cup Asian Pear
- 1 Cup Onion
- 6 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 3 Tbsp Cooking Wine (or Water)
- 2 Tbsp Finely Chopped Green Onion
- 1½ Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- ½ Tbsp Sesame Seeds
- ¼ tsp Black Pepper
- 2 Pinches Ginger Powder
Obtain about 2 lb of beef ribs or pork short ribs. Since I could not find short ribs with the bone and meat together, I used country ribs instead, and it worked fine. Cut the meat into 1-inch cubes.
Soak the beef in cold water for at least an hour to draw out some of the blood. Many Koreans think that blood is not healthy to eat, so that is why we do this step.
An hour later, pour about 6 cups of water and into a big pan and add the beef. Once it starts to boil, cook it for 5 minutes on high.
Take 1½ cups of beef broth from the pan and save it for later.
Drain out the rest of the beef broth and set aside the meat. The reason for this short boiling time is to get some broth for cooking, and cooked meat marinates better than raw meat. Perform this step twice to get rid of more fat if you want; however I did it just once, and it was good enough for me.
Obtain 1 cup of Asian pear chunks and 1 cup of onion chunks.
Grind the pear and onion to make paste. This paste is the secret for great flavor, and it helps the meat become tender.
Combine the pear and onion mixture, 6 Tbsp of soy sauce, 3 Tbsp of sugar, 3 Tbsp of cooking wine (or water), 2 Tbsp of finely chopped green onion, 1½ Tbsp of minced garlic, 1 Tbsp of sesame oil, ½ Tbsp of sesame seeds, ¼ tsp of black pepper, and 2 pinches of ginger powder in a mixing bowl. Mix everything together.
Add the beef ribs into the sauce.
Mix everything together. Marinate the beef ribs overnight in the refrigerator. Longer marination leads to more flavor, but if you don’t have much time, marinate it for at least several hours before cooking.
The next day, cook the marinated beef and the 1½ cups of beef broth you saved. Once the broth starts to boil, cook it uncovered for about an hour on medium-low. It is important not to cook the meat on high, or the meat will become tough.
Dice the vegetables into ½ inch pieces. Cut off the edges of the vegetable pieces with a vegetable peeler; this will improve the appearance of your beef jjim because the edges of the vegetables will fall apart while they are cooked and make your broth cloudy and thicker.
Obtain 1 cup of potato, ½ cup of carrot, and about 14 peeled chestnuts. You can also use Korean radish instead of chestnuts.
About an hour later, add the vegetables and cook for about 10 to 15 minutes, or until the vegetables become soft on medium-high. Put the lid on in this step.
The broth will thicken, and almost disappear.
Garnish the dish with pine nuts, fried egg whites, and fried egg yolks. I fried an egg separately and cut it into diamond shapes. You can skip this part, and just sprinkle some more sesame seeds on top instead. Enjoy!