Kalbi Chim (Korean braised beef short ribs)

Featured in the Honolulu Star-Advertiser on July 6, 2011.
Recipe compliments of Waikiki Resort Hotel.



Kalbi Chim (Korean braised beef short ribs)

  • 2 pounds beef short ribs, bone-in, 1-inch thick, trimmed of excess fat
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 Asian, Bosc or d'Anjou pear, peeled, cored and chopped (optional)
  • 2 tablespoons sugar or ¼ cup mirin (Japanese rice wine)
  • 3 cups water
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • 3 medium carrots, chopped
  • 1 ½ cups potatoes or daikon (Japanese white radish), peeled and chopped
  • 10 chestnuts (optional), peeled
  • Salt and pepper to taste
  • Toasted pine nuts or sesame seeds for garnish


  1. In a large pot, add ribs and enough water to cover ribs.
  2. Set aside and soak for about 1 hour; drain.
  3. Add onion, garlic, pear, sugar, water, soy sauce, and sesame oil.
  4. Bring to a boil over medium heat; reduce to medium-low and simmer, covered, for 2 to 2 1/2 hours, or until the meat is tender.
  5. Skim accumulated fat occasionally.
  6. Add water, as necessary, to keep the braising liquid from reducing too much.
  7. Add carrots, potatoes and chestnuts, and simmer for 20 to 30 minutes longer, or until the vegetables are cooked.
  8. Add salt and pepper to taste.
  9. Serve with steamed rice.
  10. Garnish meat with toasted pine nuts or sesame seeds.

Makes 2 to 3 servings.

Variations: Boneless short ribs or pork spare ribs (dweji galbi) may be substituted.

Approximate Nutrient Analysis per serving (based on 3 servings and not including steamed rice or salt to taste):
700 calories, 43 g fat, 17 g saturated fat, 100 mg cholesterol, greater than 1400 mg sodium, 47 g carbohydrate, 5 g fiber, 17 g sugar, 34 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.