Kalbijjim
This fall 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
3 to 4 lbs beef short ribs
carrots, sliced
baby Yukon gold potatoes, quartered
1 onion, chopped
1 onion, thinly sliced
1 pear, grated
chives, chopped
4 c mozzarella cheese, shredded large
2 c beef stock
1.5 c soy sauce
2 c water
1.5 c sweet rice wine
1.5 c brown sugar
8 cloves garlic, minced
2 tbsp ginger, grated
2 tbsp sesame oil
2 tsp black pepper
extra virgin olive oil
rice, optional, but not really
here’s what you’ll need to do
In a large bowl, combine 1 cup soy sauce, 1 cup water, 1 cup sweet rice wine, 1 cup brown sugar, chopped onion, pear, 5 cloves garlic, 1 tbsp ginger, 1 tbsp sesame oil, and 1 tsp black pepper.
Mix well and pour into a gallon ziplock bag.
Add 3 to 4 lbs of 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, add your thinly sliced onion to the pot, along with your braising liquid, which will be: 2 cups beef stock, 1 cup water, 1/2 cup soy sauce, 1/2 cup sweet rice wine, 1/2 cup brown sugar, 3 cloves garlic, 1 tbsp ginger, 1 tbsp sesame oil, and 1 tsp 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 instant 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 a tbsp of Gochujang at a time to reach your desired level of spiciness.
Remove short ribs from the bone and place in a shallow bowl with 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 (or not) 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…