Kalbijjim
We took a 3500 mile road trip across the southwest US that had us passing through Vegas long enough to park our van and sleep.
But when in Vegas, you also have to eat.
So we picked one incredible thing and it was Kalbijjim.
So in true Hahn fashion, we came home and immediately started working on how to recreate it for all of you.
The perfect awe-inspiring, flavor-packed dish for a holiday party or date night, I cannot wait to hear what you all think.
Whee!
In Vegas or California, head to Daeho Kalbijjim for the real deal, but don’t be surprised to find suuuper long lines for a chance to enjoy this treat.
here’s what you’ll need
for the marinade:
1 cup soy sauce
1 cup water
1 cup sweet rice wine
1 cup brown sugar
1 onion, chopped
1 pear, grated
5 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp sesame oil
1 tsp black pepper
for the braising liquid:
2 cups beef stock
1/2 cup soy sauce
1 cup water
1/2 cup sweet rice wine
1/2 cup brown sugar
3 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp sesame oil
1 tsp black pepper
for the rest of the dish:
3 lbs beef short ribs
1 onion, thinly sliced
carrots, sliced into large(r) chunks
baby Yukon gold potatoes, quartered
chives, chopped
4 cups mozzarella cheese, shredded large
extra virgin olive oil
rice, optional, but not really
here’s what you’ll need to do
Start by marinating the ribs.
In a large bowl, combine soy sauce, water, sweet rice wine, brown sugar, onion, pear, garlic, ginger, sesame oil, and black pepper. Mix well and pour into a gallon ziplock bag.
Add beef short ribs. Seal the bag and place in the refrigerator to marinate for at least 4 hours, but preferably overnight.
Once fully marinated, preheat oven to 325 degrees.
Over medium heat, sear short ribs in extra virgin olive oil in a large oven-safe, deep-sided pot, like a Dutch oven. Once ribs are golden brown and delicious, remove and set aside.
Add another drizzle of olive oil to the pot along with your thinly sliced onions. Saute until slightly softened, which should only take a couple minutes.
Return ribs to the pot and add your braising liquid, which will be: beef stock, water, soy sauce, sweet rice wine, brown sugar, garlic, ginger, sesame oil, and black pepper.
Cover pot and place in preheated oven.
After 1.5 hours, add carrots and potato.
Braise for another hour, or until the meat is tender and easily falls off the bone.
Once short ribs are tender, add tteokbokki (Korean rice cakes) to the pot.
Add lid and cook for an additional 15 minutes.
Remove short ribs, vegetables and tteokbokki from the pot and set aside.
Skim excess fat from the cooking liquid and reduce sauce on the stovetop until thick. Now add one tablespoon of gochujang at a time to reach your desired level of spiciness.
Meanwhile, remove short ribs from the bone and place in a shallow serving dish (I like to use a cast iron skillet) with the vegetables and tteokbokki. Drizzle generously with spicy sauce, and garnish with chopped chives.
Top the whole thing with a couple handfuls of shredded mozzarella cheese. Using a kitchen torch, lightly and CAREFULLY melt the cheese to give it even more texture and flavor.
Serve over rice, and enjoy!
Oh, and because it has to be said: contents will be HOT. Please make sure your dish isn’t still flaming when you dig in, and please don’t choke on that cheese pull - because DANG.