Kalbi-jim is Korean-style braised short ribs that are great to share at a large table. This is a crowd-pleaser served at fancy gatherings or as a comforting home-style meal. The ribs are slow simmered over low heat, resulting in tender, sweet meat. It’s a rich dish with no chilli, but loads of texture.
2kg short ribs, Jacob’s Ladder bone intact
1 large Korean white radish, peeled, cut into 3cm pieces
3 carrots, peeled, cut into 3cm pieces
2 tbsp sesame seeds
Ginko nuts, to garnish
4 tbsp chopped green onion, finely sliced, to garnish
Rice, to serve
1/2 cup grated brown onion
1/2 tsp black pepper
2 tbsp sesame oil
4 tbsp caster sugar
3 tbsp rice wine
6 tbsp low-salt soy sauce
2 tbsp chopped garlic
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the marinade, in a bowl, combine the onion, black pepper, sesame oil, sugar, rice wine, soy sauce, garlic and glucose.
Score the ribs about 1cm deep and add to the marinade. Cover and store in fridge for 1-2 days.
Heat a large frying pan with 2 tbsp vegetable oil and sear the ribs on each side for 1-2 minutes or until the meat is caramelised.
Add the short ribs to a deep pot and cover with water. Bring to the boil and skim off any impurities. Simmer for an hour and add the carrot and radish.
In a clean bowl, whisk the eggs. Cook in a frypan to make a thin omelette. Slice into strips.
Once the stock has reduced to a thick syrup and the meat is falling off the bone, remove from heat.
Divide among plates. Garnish with ginko nuts, omelette and spring onion. Serve with rice and Chinese cabbage kim chi.