Stewed Korean Short Ribs (Kalbi Jim)

Stewed Korean Short Ribs (Kalbi Jim)

Iggy 0

"Great for the winter time, low maintenance recipe, once the beef is stewing. It's a soy sauce-based beef stew, sweet and salty."

Ingredients 1 h 20 m {{adjustedServings}} servings 647 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 54.9 g
  • 84%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.
Tips & Tricks
How to Make Baked BBQ Baby Back Ribs

See how easy it is to make 5-star ribs in the oven.

Tender Pork Spare Ribs

What's cooking in Austin? Kerri's fall-off-the-bone pork ribs.

Rate recipe

Your rating


Reviews 3

  1. 4 Ratings


Wonderful recipe! Make it just as written! My Korean fiance's only complaint was there wasnt enough soy sauce taste and he hates soy sauce. I'm not sure if that is because of the reduced sodium choice or not. But i would rather make it this way and just add a bit of soy sauce after. Thank you for sharing!!! Edit! Added a picture of my most recent making it again. Very yummy! I haven't been skimming off the oil nor trimming the fat off the short ribs before cooking. The rib bones afterwards go to dogs and my cat loves the fat and bits around the bone we couldnt chew off. Also i increased the reduced sodium soy sauce, water and sugar this last time since i used a bigger pot it didnt cover the meat much at all. It was just fine =)

Chamire Williams

It was a good base. I seasoned and seared the ribs first. I also added an additional 1/2 cup of soy and another 1/4 cup of brown sugar. I also threw mine in a slow cooker.


the meat was tender, but it was bland and tastless