How to Make Korean Kalbi Jim - Beef Stew Asian Cooking Recipe Cuisine

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Korea Kalbi Jim (Korean Beef Stew)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 ½ kilo beef spareribs, cut 2” cubes with 2 slits each cube

1/3 cup mirin

2 1/3 tbsp soju (Korean rice wine)

½  piece pears, minced

1 1/3 cup soy sauce

1 cup sugar

½ cup water

3 tbsps. minced garlic
½ cup water

 10 cloves garlic, peeled

1 tbsp.sesame oil

 1 tsp. dashida

 1 piece carrot, cut into 2” cubes with smooth edge

 1 piece potato, cut into 2” cubes with smooth edge

 1 piece raddish, cut into 2” cubes with smooth edge

 1 piece onion, sliced

15 grams crystal noodles, soaked in water for 2 hours

Directions:


1. Soak beef in cold water for 2 hours to remove excess blood. 

 2. Marinate beef with mirin, soy sauce, soju, Korean soy sauce, sugar  and minced pears for at least 2 hours or overnight.

 3. Boil beef in pressure cooker for 30 minutes.  After 30 minutes add water, garlic, dashida, sesame oil and all the vegetables.

 4. Add crystal noodles and cook for a few minutes.  Season with salt.  


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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