Kalbi Jim

Name: Kalbi Jim
Yield: makes 6 servings
Ingredients: 6 pounds beef short ribs; 10 garlic cloves, chopped; 1 cup soy sauce; 5 tablespoons dark sesame oil; 2 tablespoons peeled and minced fresh ginger; 12 scallions, trimmed and roughly chopped; 1/4 cup toasted sesame seeds (page 596), ground; 1/2 cup sake; 1/4 cup mirin or 2 tablespoons honey or sugar; 2 tablespoons sugar; 1 Asian pear or 2 crisp apples, peeled, cored, and chopped; 1 or 2 fresh chiles, preferably long and red, minced, or to taste; 2 large shallots, chopped; 1 teaspoon black pepper, plus more to taste; 1/4 cup olive or neutral oil, like corn or grapeseed; 1 large potato, peeled and chopped; 2 medium onions, chopped; 2 medium carrots, chopped; 2 eggs for garnish, optional; Salt to taste

December 14, 2011

Koreans prepare and enjoy dozens of different stews and usually eat them so hot (in temperature—they’re often served over a flame so they are actually boiling while they’re being eaten) that Westerners are astonished. Some are so mild that they seem almost French; others are dark and richly flavorful, like this classic. Serve with white rice. Other cuts of meat you can use here: lamb shanks.

Recipe notes

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