While abroad in Cyprus, we lived mostly on pork (Greek-Cypriots really like pork), chicken, and some very mediocre beef. Then there was the potential beef scare in the spring, so we avoided beef for a while. When we returned back to the States, it was glorious to have access to all sorts of selections of meat again and our beloved electric slow cooker.
Last week, I decided to make some Kalbi jiim (Korean braised short ribs). Think of this as the equivalent to a pot roast recipe (with potatoes, carrots, and onions), but instead, it is made with short ribs. You can throw all the ingredients in a slow cooker and essentially fix it and forget it.
Try this amazing dish at home with some rice and Korean side dishes, such as kimchee, and you’ve got an amazing Korean home cooked meal.
1 large onion
4 small-medium potatoes
4-5 cloves of garlic
short ribs (without the bone can be purchased at your local Costco)
1/2 to 3/4 cup of soy sauce
1/3 cup of sugar
1/4 tsp or dash of salt
1/4 tsp or dash of black pepper
2 TBSP of sesame oil
sprinkling of whole sesame seeds (optional)
1. Peel and cut potatoes, onions, and carrots. Toss them into the slow cooker.
2. Add half a clove or garlic (about 4-5 cloves).
3. Place short ribs on top of the vegetables and garlic cloves.
4. Pour soy sauce, sesame oil, and sugar over the short ribs and vegetables.
(Photo Above: Soy sauce is already poured over short ribs and vegetables.)
5. Sprinkle dash of salt and pepper.
6. If cooking in a slow cooker, set cooker on low setting for four hours. Check and/or turn the meat and vegetables every hour.
(Photo Above: This is what the meat looked like at the one hour mark.)
(Photo Above: This is what the meat looked like at the 2-3 hour mark.)
If you are cooking on a stovetop, heat on high setting for 30 minutes and then lower the temperature to a low/simmer setting for the next four hours. You should notice the meat becoming very soft at the four-hour mark. Remember to turn the meat and vegetables every hour. Once the meat is about to fall apart as you touch it, that’s when you know the dish is ready for serving.
(Photo Above: If you picked the meat up with tongs, it would fall off. So yummy!)
7. Pour meat and vegetables over rice.
8. Garnish dish with a sprinkling of sesame seeds, if desired.
I apologize for not providing a photo of kalbi jiim over rice dish. We were so hungry that we devoured our dinner. I will have to find time to make this dish again and take a photo of our plate in the future. Trust me, it’s an excellent and easy dish to make when you don’t want to be watching the stove during your busy afternoon.
If you try this dish, please share on Hometown Betty’s Facebook page, and let everyone how you liked it (or not liked it).
Also, I am still hosting the $15 Amazon.com e-gift card giveaway, which ends on Monday, August 5th at 5:00 pm (EST). I only need 3 more likes on the Facebook page, and I will have administrative access to Hometown Betty’s Facebook page. Every bit helps, so if you like Hometown Betty, please press the Like button. Thanks for reading!